Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Lachowicz K. , Gajowiecki L. , Żych A. , Żochowska-Kujawska J. , Sobczak M. , Kotowicz M. 2003. EFFECTS OF MASSAGING TIME AND DRUM SPEED ON TEXTURE AND STRUCTURE OF TWO BEEF MUSCLES, EJPAU 6(2), #06.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-06.html

ABSTRACT

Investigations have been done on selected beef muscles: m. biceps femoris and m. semimembranosus including their injecting with curing brine and massaging. It was found that BF is characterized by fibres of a larger mean cross-sectional area as well as a thicker peri- and endomysium and it is also harder and more difficult to chew than SM. Massaging resulted in an increase of mean fibre cross-sectional area, peri- and endomysium changes and in a reduction of hardness and chewiness, however the drum speed and time-dependent changes differed between the muscles. To achieve a significant reduction of hardness and chewiness BF required longer massaging time, compared to SM. At the massaging regime applied in this study, to arrive at comparable textural parameters in the two muscles, BF should be effective massaged for 12 h at 20 rpm drum speed and SM – 8 h at 5 rpm drum speed or 4 h at 20 rpm drum speed.

Key words: beef muscles, massaging process, texture, structure

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