Pre‐ and Post‐Rigor Sectioned and Formed Beef Steaks Manufactured with Different Salt Levels, Mixing Times and Tempering Times

Abstract

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.

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

“…But contrary to these reports, chewiness scores significantly influenced by storage, but cohesiveness scores did not significantly (p>0.05) influenced (Schwartz and Mandigo, 1976;Coon et al, 1983).…”

Effects of Pre‐rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks

“…Huffman et al (1984) found that regardless of the rigor state, the use of 0.75% NaCl vs no NaCl produced higher shear force values. Coon et al (1983) also found that higher salt levels with both pre-and post-rigor beef produced higher Instron break force values in chunked and formed steaks. The effects of using hot-boned, then frozen beef in conjunction with various NaCl levels in flaked and formed beef steaks, has not been previously reported.…”

“…Seideman et al (1982) observed lower tenderness scores with reduced texture and flavor desirability for restructured steaks made from hot-boned, frozen and sliced beef. However, Coon et al (1983) found that if all the restructuring processes, except pressing and slicing, occurred before freezing, then pre-rigor beef produced greater tenderness in steaks than post-rigor beef. It is conceivable that a process such as muscle pressurization may be capable of sufficient tenderizing to produce acceptable texture in restructured meats made from pre-rigor muscle.…”

“…The total elimination of salt in restructured beef steaks has been shown to result in reduced flavor, texture and overall acceptability with increased cooking loss compared to restructured beef steaks made with NaCl (Huffman et al, 1984). Coon et al (1983) found that increasing levels of NaCl usage (0.0, 0.5, 1.0%) resulted in higher tenderness of restructured beef steaks made from pre-rigor meat. They also noted that increased cooking yields were attained when NaCl was used with pre-rigor meat.…”

Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks

“…It appeared that longer massaging time was required for buffalo meat due to stronger collagen connections and differences in the muscle structure to incorporate brine into the muscle cells and to provide more favorable conditions for protein solubilization, extraction and binding which formed the base of restructuring technology. Booren [14][15][16][17] reported that optimal mixing times for restructured meat products varied from experiment to experiment. Thus, on the basis of cooking yield and above considerations, 15 min was taken as optimum for preparation of RBMS and used for further studies.…”