Research and Reviews: Meat 2001

Special Circular 183-02

Viscosity of Semimembranosus And Longissimus Dorsi Bull Muscle Homogenates

Herbert, W. Ockerman^1* and Tomasz Lesiów**
*The Ohio State University Department of Animal Sciences
**University of Economics, Quality Analysis Department, Poland

Abstract

Viscosity of homogenates prepared from Semimembranosus (Sm) and Longissimus dorsi (Ld) muscles of normal and abnormally high pH (pH < 5.8 and pH > 6.2) cut at 24 hours p.m. from bull carcasses were evaluated during 96 hours of aging. Over time viscosity did not change for Sm_pH<5.8, increased for Sm_pH>6.2 at 72 hours and remained high at 96 hours, for LD_pH<5.8 and LD_pH>6.2 increased at 48 hours and remained high for 72 hours and significantly higher at 96 hours. At 24 and 48 hours of aging, Sm_pH<5.8, LD_{pH <5.8} and LD_pH>6.2 were significantly higher than Sm_pH>6.2. At 72 hours, there was no significant differences in any of the muscle pH combinations. At 96 hours both of Ld muscles viscosity were significantly higher than the Sm muscles. Results suggest that Sm and Ld muscles cut at 24 hours from normal pH should be further processed within 48 to 72 (96 for Ld) hours p.m. High Sm pH muscles should be processed at 72 to 96 hours p.m. and high pH Ld muscle should be processed at 72 hours p.m.

¹For more information, contact at: 015 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210; 614-292-4317; Fax: 614-292-2929, Email: ockerman.2@osu.edu