The Rate of Very Fast Chilling Alters the Post Mortem Tenderisation of Beef Longissimus Lumborum

A.L. Sikes; R.H. Jacob; B. D’Arcy; R. Warner

The Rate of Very Fast Chilling Alters the Post Mortem Tenderisation of Beef Longissimus Lumborum

In: 63rd International Congress of Meat Science and Technology

Authors:

A.L. Sikes

A.L. Sikes ¹CSIRO Agriculture and Food, Coopers Plains, QLD, Australia
²The University of Queensland, School of Agriculture and Food Sciences, St Lucia, QLD, Australia

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R.H. Jacob

R.H. Jacob ³Department of Agriculture and Food WA, South Perth, WA, Australia

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B. D’Arcy

B. D’Arcy ²The University of Queensland, School of Agriculture and Food Sciences, St Lucia, QLD, Australia

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, and

R. Warner

R. Warner ¹CSIRO Agriculture and Food, Coopers Plains, QLD, Australia
⁴Faculty of Veterinary and Agricultural Science, The University of Melbourne, Parkville, VIC, Australia; anita.sikes@csiro.au

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Type:: Chapter

Pages:: 154–156

DOI:: https://doi.org/10.3920/9789086868605_058

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A study was undertaken to investigate the effect of chilling medium on tenderisation of beef loins chilled with a very fast chilling (VFC) regime. Hot-boned muscles from 16 carcasses were allocated to: control (held at 15 °C for 24 h); dry ice (-78.5 °C for 50 min); and liquid immersion bath (-20 °C for 35 min). Liquid immersion chilling resulted in more tender meat (peak force) compared to the control, whereas dry ice chilled muscle was tougher. There was no effect of either chilling treatment on sarcomere length or cook loss. TEM showed that control samples had regular Z-line alignment and dry ice chilled samples had larger spaces between fibrils than controls. Liquid immersion chilled samples had misaligned and fragmented fibrils. Both chilling treatments resulted in a slower pH decline than the control. These results suggest that the chilling media influenced the chilling rate and subsequent tenderisation of beef loin muscle.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Rate of Very Fast Chilling Alters the Post Mortem Tenderisation of Beef Longissimus Lumborum

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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