effect of storage temperature on drip loss from fresh beef

• Published in: Journal of the science of food and agriculture 1998-12, Vol.78 (4), p.522-526
• Main Authors: Hertog-Meischke, M.J.A. den, Smulders, F.J.M, Logtestijn, J.G. van
• Format: Article
• Language: English
• Subjects: beef; Biological and medical sciences; cold storage; Food industries; Fundamental and applied biological sciences. Psychology; liquids; Meat and meat product industries; meat quality; myofibrils; postmortem changes; protein degradation; skeletal muscle; storage temperature; temperature; viscosity; water holding capacity
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199812)78:4<522::AID-JSFA150>3.0.CO;2-F

The effect of post rigor storage temperature on drip loss of two bovine muscles (M longissimus thoracis and M semimembranosus) was examined using 12 Dutch Friesian Holstein bulls. Drip loss of both longissimus and semimembranosus muscles was influenced by post rigor storage temperature. Higher storage temperatures resulted in increased drip losses, probably caused by a decrease in viscosity of the drip. The increase was most marked for the M longissimus thoracis. The relationship between drip loss and storage temperature was not linear; drip loss was found to be less affected by storage temperature as the latter was increased. The observed relationship could not be explained by a decrease in viscosity of the drip at higher temperatures alone. It was thought that faster ageing of the meat at elevated temperatures might increase the myofibrillar water-holding capacity, resulting in a decreased drip loss. However, this hypothesis requires further research.