Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions

Journal of Food Science

Volumn 62, Issue 6, 1997, Pages 1231-1234

  Claus, James R ^a   Wang, Hengjian ^a   Marriott, Norman G ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Beef; Muscle; Prerigor; Stretch; Tenderness

Indexed keywords

EID: 0031406151     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12251.x     Document Type: Article

References (11)

1. AMSA. 1978. Guidelines for Cookery and Sensory Evaluation of Meat. Am. Meat Sci. Assoc. National Live Stock and Meat Board. Chicago.
2. Claus, J.R. and Marriott, N.G. 1991. Selected skeletal alteration to improve muscle tenderness through a process now refereed to as the Tendercut™ process. CIT Docket 226-VPI: VTIP Disclosure No. 91-001. Virginia Center for Innovative Technology. Herndon, VA.
3. Cotroneo, C.J. 1992. Selected Skeletal Alteration to Improve Beef Tenderness. M.S. thesis, VPI&SU, Blacksburg, VA.
4. Cross H.R., West, R.L., and Dutson, T.R. 1981. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5: 261-266.
5. Ho, Chiung-Ying, Stromer, M.H., Rouse, G., and Robson, R.M. 1997. Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle. J. Anim. Sci. 75: 366-376.
6. Lawrie, R.A. 1985. Meat Science. 4th ed. Pergamon Press, New York.
7. SAS Institute, Inc. 1990. SAS/STAT User's Guide. Version 6. Statistical Analysis Systems Institute, Inc., Cary, NC.
8. Shackelford, S.D., Morgan, J.B., Cross, H.R., and Savell, J.W. 1991. Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. J. Muscle Foods 2: 289-296.
9. den Hertog-Meischke, M.J.A., Smulders, F.J.M., van Logtesijn, J.G., and van Knapen, F. 1997. The effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles. J. Anim. Sci. 75: 118-124.
10. Wang, H., Claus, J.R., and Marriott, N.G. 1994. Selected skeletal alterations to improve tenderness of beef round muscles. J. Muscle Foods 5: 137-147.
11. Wang, H., Claus, J.R., and Marriott, N.G. 1996. Prerigor treatment and endpoint temperature effects on USDA Choice beef tenderness. J. Muscle Foods 7: 45-54.