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Description: The effects of the packaging type, chillingrate, and fatcover thickness on the viscoelastic properties of longissimus dorsi muscle were assessed during beef aging. Longissimus dorsi muscles were aged on the carcass or in vacuum packaging. Muscle samples weretakenon days 0 (24 h postmortem), 2,4, 8,12 and 16 to measure the viscoelastic properties [i.e. elasticity moduli (El, E2), equilib rium modulus (Eo) and relaxation times (xl, t2)]. The fast chilling of the longissimusdorsi muscle initially affected its viscous and elastic properties. However, aging timecompensated for the initialstiffness effect. After 12 days of aging, the viscoelastic properties of the muscle were similar for the fast chilled and conventionally chilled carcasses. A similar effect was obtained during the comparison of carcasses with low or high fat cover thickness. This was not surpris ing since fat cover indirectly controls the chilling rate. Equivalent viscoelastic properties were also obtained when samples were aged in vacuum packaging after initial chilling instead of aging on the carcass. Thus, to reduce costs in terms of shrinkage and cooler space, conditioning of wholesale cuts of beef should be done in vacuum packagingrather than on the carcass. End results will be similar as far as the viscoelastic properties of the meat.

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Citation: K. Boakye and G.S. Mittal 1992. CHANGES IN VISCOELASTIC PROPERTIES OF THE LONGISSIMUS DORSI MUSCLE DURING BEEF AGING. Canadian Agricultural Engineering 34(2):195-201.
Volume: 34
Issue: 1
Pages -
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Date: 1992
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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