Influence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogen

摘要: Abstract The high water-holding capacity of pre-rigor beef can be preserved for months by rapid freezing the minced salted or unsalted bovine muscle before onset breakdown ATP. If frozen in this way is processed without preceding thawing, sausages excellent quality are obtained. same result obtained using and freeze-dried state. It important both procedures to ensure that depletion ATP during kept a minimum. optimum conditions cooling were therefore studied. NaCl not added, rate decreases with falling temperature about +6°C but then increases further cooling, reaching maximum at −1°C, which meat remains relatively long period freezing. salted, hydrolysis until frozen. Above + 3°C concentration lower than first hours post mortem, below position reversed. influence on lactate formation, i.e. glycolysis presence absence salt, follows similar patterns. Therefore, it better salt rather preparation sausage emulsion. These influences explained terms release Ca2+ ions from sarcoplasmic reticulum.