J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Jerez, N. C.
Right arrow Articles by Velazco, J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Jerez, N. C.
Right arrow Articles by Velazco, J.
J. Anim. Sci. 2003. 81:997-1003
© 2003 American Society of Animal Science

Prerigor injection using glycolytic inhibitors in low-quality beef muscles1

N. C. Jerez*, C. R. Calkins*, and J. Velazco{dagger}

* Department of Animal Science, University of Nebraska, Lincoln 68583-0908 and and {dagger} Instituto Tecnológico y Estudios Superiores de Monterrey, México

2 Correspondence:
A213 Animal Sciences, P.O. Box 830908 (phone: 402-472-6314; fax: 402-472-6362; E-mail:
ccalkins1{at}unl.edu).

The objective of this experiment was to determine the effect of prerigor injection of several glycolytic inhibitors on pH, color, tenderness, and related traits of low-value beef cuts. The semimembranosus, triceps brachii, and supraspinatus muscles from each of 10 steer carcasses were removed 1 h postmortem. Control samples remained in the carcass at 2°C for 24 h. Prerigor muscles were injected and tumbled with 10% (by weight) of one of four solutions: sodium citrate (NaC; 200 mM), sodium fluoride (NaF; 200 mM), sodium acetate (NaA; 200 mM), and calcium chloride (CaCl2; 300 mM). All muscles treated with NaC and NaF showed the highest pH and glycogen content (P < 0.05), indicating that glycolysis was inhibited. Injection of NaC in semimembranosus and supraspinatus produced the tenderest meat (P < 0.05), showing a greater increase in tenderization at 3 d than at 7 d postmortem. Treatment did not affect color or oxidation-reduction potential, but all treated muscles tended to be more oxidative (higher oxidation-reduction potential). Sodium citrate was identified as a potential compound to enhance tenderness of prerigor muscle without altering color. Further studies are required to investigate its effect on palatability traits and to provide a basis for commercial application of the process.

Key Words: Beef • Glycolysis • Inhibitors • Tenderness




This article has been cited by other articles:


Home page
 J ANIM SCIHome page
J. W. Stephens, M. E. Dikeman, J. A. Unruh, M. D. Haub, M. D. Tokach, and S. S. Dritz
Effects of oral administration of sodium citrate or acetate to pigs on blood parameters, postmortem glycolysis, muscle pH decline, and quality attributes of pork
J Anim Sci, July 1, 2008; 86(7): 1669 - 1677.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
J. P. Camou, J. A. Marchello, V. F. Thompson, S. W. Mares, and D. E. Goll
Effect of postmortem storage on activity of {micro}- and m-calpain in five bovine muscles
J Anim Sci, October 1, 2007; 85(10): 2670 - 2681.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2003 by the American Society of Animal Science.