Influence of modified conditions of ripening on meat tenderness and structural changes in skeletal muscle.

摘要

This study was conducted in order to improve the tenderness of beef. Calcium and magnesium ions were incorporated into the meat to improve its tenderness through the activation of proteolytic enzymes. Meat ripening conditions were modified by applying temperatures of 8, 12 and 18 degrees C. It was shown that beef samples treated with calcium and magnesium ions and stored at 12 and 18 degrees C were more tender, based on the measurements of shear forces (W-B peak force) and sensory analyses. Samples treated with calcium ions were 50% more tender compared to control samples at 96 h after slaughter. Beef samples ripened at 12 degrees C were only slightly less tender compared to those treated with calcium and magnesium ions, and no significant differences were observed 96 h after slaughter. Significant changes in muscle fibre ultrastructure were observed in samples treated with calcium ions and stored at 12 degrees C. In conclusion, treatment with calcium ions and storage at 12 degrees C significantly improves beef tenderness and may be of interest to the meat industry.