Hot processing of meat

Pisula, A.; Tyburcy, A.

doi:10.1016/0309-1740(96)00060-5

Cited by 57 publications

(32 citation statements)

References 59 publications

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“…The hardness of patties prepared from post-rigor muscle was higher than those prepared from pre-rigor muscle and there was no significant difference between the addition of soybean sauce and sodium chloride (p>0.05). Pisula and Tyburcy (1996) reported that there were no differences in the binding properties of restructured beef products prepared from hot-boning or cold-boning meat. Similarly, in this study, there were no significant differences of springiness, cohesiveness, and chewiness by the rigor state (p>0.05).…”

Section: Tba Valuesmentioning

confidence: 99%

“…These benefits can be summarized as follows: 1) The economical advantages include a reduction in the need for refrigerator facilities and/or frugality of labor and transport costs (Pisula and Tyburcy, 1996), and 2) pre-rigor muscle have a higher level of salt-soluble proteins, emulsifying capacity (Jones et al, 1986), and water holding capacity (Bernthal et al, 1989;Plimpton et al, 1991) due to the higher pH value and ATP (adenosine tri-phosphate) concentration, all of which are beneficial processing properties.…”

Section: Introductionmentioning

confidence: 99%

“…Unfortunately, these beneficial properties decrease with the elapsed time after the slaughter because pre-rigor muscle will eventually convert to the post-rigor phase due to biochemical reactions such as the formation of lactic acid (by glycolysis in anaerobic condition) and depletion of ATP (Hamm, 1977;Pisula and Tyburcy, 1996). Furthermore, inappropriate or postponed processing of prerigor muscle will result in the formation of meat with substandard qualities due to cold-shortening, thaw rigor, as well as normal rigor (Lawrie, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

Kim¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.

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Section: Tba Valuesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

Kim¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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“…Generally, the pre-rigor muscle had a superior WHC due to the high pH value and ATP concentration (Pisula and Tyburcy, 1996). In addition, the salted pre-rigor muscle had a higher WHC than unsalted pre-rigor muscle (Bernthal et al, 1989).…”

Section: Resultsmentioning

confidence: 98%

“…Utilization of pre-rigor muscles, which are treated by hot-boned processing or accelerated processing, has many advantages, including a reduction in cooler space, decrease of energy cost and an increase in final yield as well as the improvement of meat functionalities (Hamm, 1981;Pisula and Tyburcy, 1996). Bernthal et al (1989) reported that pre-rigor meat containing salt has better physicochemical properties than post-rigor meat.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Kim¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

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Emulsification

Allais

2010

Handbook of Meat Processing

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Hot processing of meat

Cited by 57 publications

References 59 publications

Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Emulsification

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