ABSTRACT
Commercially harvested cull dairy cow carcasses (n = 64) from the two lowest-valued marketing classes (MC: Lean, LE; Light, LI) were conventionally chilled (CN) or vascularly rinsed with a chilled isotonic substrate solution (Rinse & Chill®; RC). Longissimus lumborum (LL) and Triceps brachii (TB) muscles were processed (steaks, ground). Early postmortem (first 24 h), RC resulted in a lower pH at each time measured. RC steaks had longer sarcomeres and lower shear force than CN. RC produced greater redness associated with blooming and display times. RC LE beef resulted in greater oxymyoglobin during display times. RC ground TB had greater moisture fat-free than CN. RC Lean LL had less purge loss compared to CN LE. RC had greater total pigments than CN. RC ground TB had greater oxygen consumption and lower thiobarbituric acid reactive substances compared to CN. RC has the potential to improve tenderness and color as well as limit lipid oxidation with similar benefits across the two marketing classes.
Subject(s)
Food Handling/methods , Food Quality , Red Meat/analysis , Animals , Cattle , Female , Hydrogen-Ion Concentration , Muscle, Skeletal/chemistry , Myoglobin/analysis , Red Meat/classification , Refrigeration/methods , Shear Strength , Thiobarbituric Acid Reactive SubstancesABSTRACT
Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moisture (EM), oxygen consumption, Warner-Bratzler shear (WBS), total pigment, TBARS, and hexanal content were determined. RC generally resulted in a lower pH during the first 4 h compared to CN. RC compared to CN had lower fat, but were not different in moisture fat free, expressible moisture, and total pigments. RC did not affect cooler shrink, cook loss and WBS force. RC PS was redder than RC LM. RC had greater deoxymyoglobin than CN on 7 d display. RC chops (LL) were lighter and had less deoxymyoglobin compared to CN. RC ground pork had greater oxygen consumption, lower TBARS and hexanal values compared to CN. RC has the potential to improve color and reduce lipid oxidation.
Subject(s)
Food Handling/methods , Pork Meat/analysis , Animals , Color , Cooking , Hydrogen-Ion Concentration , Infusions, Intravenous/veterinary , Muscle, Skeletal , Myoglobin/analysis , Oxidation-Reduction , Shear Strength , Swine , Thiobarbituric Acid Reactive Substances/analysisABSTRACT
Carcasses were conventionally (C, nâ¯=â¯9) or vascularly chilled using the Rinse & Chill® process (RC; nâ¯=â¯9). Muscles (Longissimus lumborum, LL; Triceps brachii, TB) were processed (LL, steaks; TB, ground), packaged (polyvinyl chloride, PVC; vacuum, VAC), and displayed or stored dark. Measurements included color, purge, pH, sarcomere length, shear force, and cooking loss. Data were analyzed as a split plot design with carcass chilling treatment as whole plot and display day as split plot. Data were analyzed separately by packaging method. RC increased (Pâ¯<â¯.05) cooking loss 1.7% but decreased shear force 24% (C, 42.5â¯N; Pâ¯<â¯.05) in steaks. RC ground bison packaged in PVC and VAC had greater (Pâ¯<â¯.05) CIE L*, a*, and b* values than C. RC VAC bison steaks had greater (Pâ¯<â¯.05) oxymyoglobin, deoxymyoglobin and decreased (Pâ¯<â¯.05) metmyoglobin than C VAC steaks. RC positively impacted bison steak tenderness and color in ground bison and steaks.