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

Published 2002

Read in Norwegian

Publication details

Journal : Fleischwirtschaft international , vol. 82 , p. 114–121 , 2002

International Standard Numbers :
Printed : 0179-2415

Publication type : Academic article

Contributors : Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; Wahlgren, Magnus

Issue : 5

Links :
DATA : http://dialnet.unirioja.es/ser...

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Kjetil Aune
Chief Librarian
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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.