USE OF CAPILLARY ELECTROPHORESIS (CE) TO ASSESS THE INFLUENCE OF HYDRODYNAMIC PRESSURE (HDP)-TREATMENT AND AGING OF BEEF STRIPLOIN PROTIENS. A METHOD FOR ASSESSMENT OF MEAT TENDERNESS.

摘要

This study used capillary electrophoresis (CE) to compare the effects of hydrodynamic pressure (HDP)-treatment and aging on meat proteins since tenderness (measured by Warner-Bratzler Shear, WBS) developed by HDP and aging are thought to be due to changes in meat protein composition. Striploins were divided into control, C, and matching HDP sections. WBS (kg_f) for C at 0, 5, and 8 days was 5.65, 4.40, 4.14; HDP-samples were 4.82, 3.87, and 3.81 kg_f on day 0 only. WBS change was slower in HDP-treated samples (-0.2980 kg_f/day) than in C (-0.3505 kg_f/day). Difference in tenderness was significant (P<05 at day 0, but only marginally different (PO.06) over the aging period. CE identified 10 peaks: 1-5, 7, 9, and 10 showed significant aging change (P<0.01), while peaks 6 and 7 showed significant (P<0.05) HDP effect. Two peaks correlate with either aging (peak 5) or with HDP-treatment (peak 7). Data should lead to development of rapid method of predicting beef quality (tenderness) and possibly to development of treatments to ensure uniform and consistent meat tenderness.