Animal Science Department

 

Date of this Version

January 2002

Comments

Published in 2002 Nebraska Beef Cattle Report. Copyright © 2001 The Board of Regents of the University of Nebraska.
Available online at http://beef.unl.edu/reports.shtml

Abstract

The objective of this project was to evaluate the response in tenderness and consumer acceptability of three muscles from the chuck that were pumped pre-rigor with different concentrations of sodium citrate solutions to inhibit glycolysis, while maintaining skeletal restraint for 24 hours. Controls were left on carcass, while the other three treatments had the thoracic limb removed and muscles pumped post-mortem to 10% of their weight with solutions of 0 mM, 200 mM or 400 mM sodium citrate. Although tenderness ratings were not always statistically different (comparing controls vs. 400 mM solution), there was a clear trend showing higher concentrations of sodium citrate make beef more tender and acceptable to consumers.

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