Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/d217qs973

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  • 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.
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