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The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

Creator:

Elkhalifa, Elamin Abdalla

Abstract:

This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Elamin Abdalla Elkhalifa for the
Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

Creator:

Elkhalifa, Elamin Abdalla

Abstract:

Prerigor pressurization of bovine semimembranosus muscle at 103.5 MNm⁻² (15,000 psi) for two min at 35°C significantly decreased (P<0.01) muscle pH, and significantly (P<0.01) increased the rate of glycogen degradation during the first 4 hr postmortem. Glycogen levels of pressurized muscle were significantly (P<0.01) lower than those of the control...

Resource Type:

Dissertation

Full Text:

AN ABSTRACT OF THE THESIS OF Elamin Abdalla Elkhalifa for the