Animal Science, Department of
Date of this Version
January 1999
Abstract
Flank muscle (FM) and loin eye muscle (LEM) were marinated with solutions of different glycolytic inhibitors to test their effect on tenderness, pH and color. The increase of pH was more evident in LEM than in FM. The improvement in tenderness was higher in FM. In LEM, the most desirable result (cherry-red color and more tender) was observed with sodium citrate. Flank muscle became more tender and had better color (cherry red) than the control with oxamic acid, iodoacetate, glucose and sodium acetate. Most of the compounds caused different responses between muscles. Potential inhibitors must be tested further to prove glycolytic inhibition is a feasible method to improve tenderness in low value cuts with no detriment to lean color.
Comments
Published in 1999 Nebraska Beef Cattle Report. Published by Agricultural Research Division & University of Nebraska Cooperative Extension , Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln.