Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Reviewopen access
- Hwang, Koeun; Claus, James R.; Jeong, Jong Youn; Hwang, Young-Hwa; Joo, Seon-Tea
- Issue Date
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- beef; carcass chilling; anaerobic glycolysis; meat quality; tenderness
- FOOD SCIENCE OF ANIMAL RESOURCES, v.42, no.3, pp.389 - 397
- Journal Title
- FOOD SCIENCE OF ANIMAL RESOURCES
- Start Page
- End Page
- Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelf-life, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill (R), fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.
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