A comparison of freeze‐dried beef muscles of high or low ultimate pH

Some of the deleterious effects of freeze‐drying on the texture of beef have been obviated by using muscles with a high ultimate pH. Pre‐slaughter injection of adrenaline raised the ultimate pH to 6.7. After freeze‐drying the treated beef was more tender, more juicy and less woody than controls at pH 5.6. A resultant increase in water‐holding capacity and rehydratability was demonstrated by myofibrillar swelling and increased fibre diameter. Dehydrated beef with a high ultimate pH showed less deterioration during storage at 37° in the attributes texture, flavour and colour.