Herbert W. Ockerman1 and Tomasz Lesiow
The Ohio State University Department of Animal Sciences
No influence was found for cutting time (24 and 48 hours post mortem) of the Semimembranosus bulls’ muscles and aging time (up 96 hours post mortem) on pH, cooking losses, dominant wavelength, color purity, firmness, and tenderness. Considering higher lightness after 48 hours p.m. and lower shear force after 48 and 72 hours p.m. for Semimembranosus muscles cut 24 hours p.m. than for those cut 72 hours p.m., it appears that muscles cut 24 hours p.m. should be directed to the retail trade. In further processing, it is necessary to take into account that the Semimembranosus muscle had the highest water-holding capacity after 48 hours, when cut 24 hours p.m. and after 72 and 96 hours p.m. when cut 48 hours p.m., which suggests a longer aging period for further processed product.
1 For more information, contact at: The Ohio State
University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210,
614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu
Collaborative research with the Agricultural University
of Wroclaw, Poland.