Initial Physical and Chemical Changes in Beef as Related to Tenderness

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

“…≈80 N) compared to what is considered as tender meat (e.g. ≈ 30-40 N), it is not unusual to see such high shear force values at an early stage post mortem (72 h) (Ramsbottom & Strandine, 1949;Gruber et al, 2006). It is well understood that tenderisation of beef increases significantly during a conditioning period of up to 28 days (Koui, 1996).…”

The Histology of Pre‐Rigor and Post‐Rigor Ox Muscle Before and After Cooking and Its Relation to Tenderness

“…The work of Ramsbottom and Strandine (1949) showed that beef boned out 2 hr after slaughter and chilled was tougher than beef chilled in carcass form. Lowe and Stewart (Lowe, 1948) found that the breast muscle iu roasted poultry was much tougher if cut immediately after death, thus permitting shortening, than if left uncut before roasting.…”

The Economics and Palatability Attributes of Hot‐boned Beef: A Review

“…There was no treatment effect on semi-membranosus muscles, however, semitendinosus muscles were less tender after being hot-boned (Table 3). Ramsbottom and Strandine (1949) found that although beef in the form of boneless cuts chilled at a faster rate than intact beef sides, the boneless cuts were less tender. Kastner (1972) reported that hot-boning of beef 2 h postmortem (not electrically stimulated) was detrimental to tenderness, however, ' Warner-Bratzler shear-kgl2.54 cm diameter core 'Control-sides chilled until 8 days postmortem a t 1"C, then fabricated 'Hot-boned-sides hot boned a t 1 h postmortem; muscles stored a t 7°C for 4 h, then 1°C until Taste panel scores-9 point scale with 9 being the most desirable 'Musclesv a y u m packaging a t 24 h postmortem, then aged until 8 days postmortem a t 1°C ALD-anterior Longissim us dorsi PLD-posterior Longissimus dorsi PM-Psoas major GM-Gluteus medius ST-Semitendinosus SM-Semimembranosus BF-Biceps femoris QF-Quudriceps femoris (Adapted from Schmidt and Keman 1974) boning at 5 and 8 h postmortem yielded meat of satisfactory tenderness.…”

“…Several workers (Cagle and Henrickson 1970 Ramsbottom and Strandine 1949) have shown that muscles excised soon after slaughter and permitted to freely contract were less tender than those mucles restrained during the development of rigor mortis or excised postrigor.…”