The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°C

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Abstract
Summary: Excision of the M.semimembranosus early post mortem substantially reduced the temperature gradient throughout the whole muscle during subsequent cooling. This resulted in a retardation of the biochemical changes associated with rigor mortis, with the following effects on the quality of the meat; a substantial reduction (30–90%) of the loose drip in the vacuum packed meat with cooling between +5°C and + 15°C, minimal discolouration, a marginal saving in the drip loss from the retail joints, an improvement in tenderness with cooling at +5°C to + 15°C, and progressively increased bacterial counts at the surface and in the loose drip as the cooling temperature was raised. Bacterial contamination of the interior of the meat was only marginally increased at the higher cooling temperatures.