Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

Abstract

[327][328][329][330][331][332][333][334][335][336][337]. Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler shrink to retail drip loss. Sides exposed to VFC conditions had darker LL colour at 24 h postmortem; however, the difference did not persist to 6 d. While chilling for 2 h at -35°C resulted in an increased shear over conventionally chilled samples, the application of VFC for 4 and 6 h decreased mean shear values and resulted in a slight improvement in tenderness consistency. Sensory evaluation panellists noted marginal, non-significant differences. Factors affecting tenderization were the physical prevention of sarcomere shortening due to surface freezing with increased chilling intensity and a contribution from proteolytic enzyme systems over time postmortem. Very fast chilling is an effective means of reducing carcass chilling time while improving tenderness in the LL of lean bison carcasses. On a réussi à surgeler (température interne du muscle de -1°C cinq heures après l'abattage) le longissimus lumborum (LL) des carcasses de bisons à viande maigre après 4 à 6 h de refroidissement à -35°C, mais pas le semimembranosus. Une réfrigération sévère freine la perte d'eau des carcasses de la freinte normalement observée en salle frigorifique au simple ressuage noté chez le détaillant. Les flancs surgelés présentaient un LL de couleur plus foncée 24 h après l'abattage, mais cette variation avait disparu au bout de 6 jours. Refroidir la carcasse à -35°C pendant 2 h rend la viande moins résistante au cisaillement, comparativement aux échantillons simplement réfrigérés. En outre, 4 à 6 h de surgélation réduisent l'effort tranchant moyen, ce qui donne une viande légèrement plus tendre. Les membres du jury organoleptique ont relevé des différences marginales, quoique non significatives. Les facteurs affectant l'attendrissement comprennent la prévention physique du rétrécissement des sarcomères en raison de la congélation du muscle en surface à cause du froid plus intense et l'intervention des enzymes protéolytiques pendant la période post-mortem. La surgélation est une méthode efficace pour réduire la durée de la réfrigération et améliore la tendreté du LL dans les carcasses de bison à viande maigre.

The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System

“…It should be noted that these colour measurements, while taken on aged product, are from meat that has been allowed to bloom for 20 min and did not represent colour stability during simulated retail display. However, the results of the present study were similar to those reported by Janz et al (2001Janz et al ( , 2002 for colour values of bison LL after 6 d of ageing.…”

“…Ultimate pH was not affected (P !0.05) by ossification group and genders. In all the cases, the mean values for each gender group as well as ossification groups were within the normal ultimate pH range for bison (5.4Á5.8) reported by Janz et al (2002). Gender had an impact on the shear force values for both fresh (P B0.0001) and frozen/thawed (P 00.0002) samples (Table 2).…”

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

“…1995). Subcutaneous fat on bison carcasses tends to be concentrated over the shoulder and loin regions, and shrink loss during cooling is typically near 2.0% (Janz et al . 2000, 2002) compared with about 1.5% for beef (Allen et al .…”

Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin

“…Janz et al (2002) reported that lean bison carcasses after 4 or 6 h chilling at -35°C had longer sarcomere lengths compared to conventionally chilled carcasses. In the absence of significant sarcomere shortening, Janz et al (2001) suggested that any disparity in peak force values might be the result of impaired activity of endogenous proteolytic enzymes under the extreme cold conditions.…”

“…4 darker meat colour in beef (Aalhus, Robertson, Dugan, & Best, 2002;Bowling et al, 1987), bison (Janz, Aalhus, & Price, 2002) and lamb (Kahraman et al, 2014).…”