Abstract:
The effects of pre-rigor high-pressure treatment of beef semitendinosus
muscle on tenderness, juiciness, and flavor were studied
using both objective and subjective tests. Objective tests included
Warner-Bratzler shear, myofibril protein solubility, total moisture,
water-holding capacity, pH, total nitrogen, and fat content for raw
and cooked samples. Total, evaporation, and drip cooking losses
were determined also. Cooked samples were subjectively evaluated
by a trained panel of eight judges. Samples were judged for tenderness,
friability, juiciness, flavor, and number of chews before swallowing.
Paired-t statistical analysis of data indicated no significant
(P < 0.05) difference between the pressure-treated and untreated
meat in Warner-Bratzler shear values, myofibril protein solubility,
total moisture, water-holding capacity, total and evaporation cooking
losses, total nitrogen, and fat content. Pressure treatment resulted in significantly less drip cooking loss and higher pH for the raw and
cooked treated meat. Taste panel results showed no significant difference
between the pressure-treated and traditionally-aged untreated
meat in tenderness, juiciness, friability, flavor, and number of chews.
