Adding Value to Low-Quality Beef Muscles through Glycolytic Inhibition in Pre-rigor Muscle

Authors

Nancy Jerez, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Jesus Velazco, Instituto Tecnológico y Estudios Superiores de Monterrey, México

Date of this Version

January 2000

Comments

Published in Nebraska Beef Cattle Report 2000, published by Agricultural Research Division, University of Nebraska Cooperative Extension, and Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.

Abstract

Pre-rigor Semimembranosus, Triceps brachii and Supraspinatus muscles were removed from 10 steers to determine effects of several glycolysis-inhibiting compounds on pH, tenderness and color. Muscles were injected and tumbled with 10% of sodium citrate, sodium fluoride, sodium acetate, or calcium chloride. Sodium citrate and sodium fluoride increased pH values in Semimembranosus, Triceps brachii and Supraspinatus. Tenderness improved in Triceps brachii and Supraspinatus with calcium chloride, sodium fluoride and sodium citrate when compared with controls. Color values were not different among treatments. Sodium citrate and sodium fluoride were successful in improving beef tenderness by maintaining a high pH in pre-rigor muscles.