Improving the tenderness of hot boned beef muscles - Restriction methods of rigor mortis contraction can reduce the effects of cold shortening

Summary

Restricting rigor mortis contraction of bovine M. longissimus dorsi (LD) has been studied by three different techniques: 1. wrapping with a thin polyethylene film supported with taping, 2. wrapping with a thin polyethylene film alone and 3. packaing with a commercial system (Pi-Vac(R)) that applies lateral pressure to the muscle. These techniques proved to offer possibilities for chilling hot boned-strip-loins faster without detrimental effects on tenderness. A more attractive shape for whole beef cuts as well as consumer portioned steaks from the restrained muscles was an additional benefit of all muscle restriction methods tested.