The effects of ultra-hydrostatic pressurization of pre-rigor muscle on characteristics of economic importance Public Deposited

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  • This study was designed to confirm or refute the tenderizing effect of ultra-hydrostatic pressure on warm excised pre-rigor muscle, plus to take a thorough look at its effect on some meat characteristics of economic importance. Samples for the experiment were obtained from animals (cattle and sheep) slaughtered at Oregon State University, Meat Science Laboratory. Two muscles from ewe [Longissimus dorsi (L.D) and semimembranosus (S.M)] and four muscles from steer [semitendinosus (S.T), sternomandibularis, supra spinatus (S.S) and Longissimus dorsi (L.D)] were excised from carcasses immediately after slaughtering, skinning and washing. They were vacuum packed and subjected to a hydrostatic pressure of 103.5 MNm⁻² at a temperature of 39°C for two minutes. Parameters measured in both control and treatment samples include pH, purge loss, water-holding capacity (WHC), sarcomere length, shear force value, over all shortening percentage and taste panel test. Immediately after treatment the mean pH of the treated samples was found to be significantly (P<.05) lower than the pH from the control samples, however the difference was not significant at 24 hour post mortem. Pressure treatment produced a significant reduction in the water-holding capacity of muscle. Treated Longissimus dorsi (L.D) shortened by 36 percent while control muscle showed a 25 percent over all shortening. Sarcomere length of the treated samples was always significantly (P<.01) shorter than that of controls. Shear force value and taste panel scores indicated a significant tenderizing effect resulting from pressure treatment.
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