This study was designed to identify processing parameters necessary for the incorporation of pre-rigor beef in sectioned and formed steaks. Meat logs were prepared from pre-or post-rigor beef muscle with 0.0, 0.5 or 1.0% salt, mixed for 0, 6, 12 or 18 min, frozen and tempered to -3°C. Logs were pressed and cleaved after 0, 24, 48 or 72 hr tempering. Tempering at -3°C resulted in sufficient metabolic activity (as measured by pH and R-value) to deplete the ATP content of pre-rigor muscle. The presence of salt hastened the onset of rigor, maintained a higher ultimate muscle pH and improved cooking yields, bind (adhesion) and tenderness. Longer mixing times enhanced bind. These data suggest that, with appropriate modification in the processing procedure, pre-rigor muscle can be incorporated into sectioned and formed products.
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