Low Deformation and Water Holding Measurements of Whole and Comminuted Meat Originating From Two Muscles of Different Fibre Type Composition

The rheological properties and water uptake in the white muscle m. cutaneus trunci and the red muscle m. masseter of Norwegian red cattle were compared. The two muscle systems were examined intact, ground and chopped, at two different salt levels, and unheated as well as heated to 70C. Three different rheological parameters were recorded: the complex modulus, the phase angle and a parameter measuring nonlinear viscoelastic properties (called deformation index). The white muscle had, in general, the highest complex modulus, the highest phase angle and the lowest deformation index. The variation imposed on the data by the pH variation accompanying different fibre types, made direct comparisons between the two muscles difficult. It is suggested that the complex modulus for unheated systems was most sensitive to fibre type differences. The different rheological parameters recorded revealed different sensitivity to the variables investigated. The complex modulus, measured on unheated systems, were insensitive to the degree of comminution while both the phase angle and the deformation index were sensitive to this mechanical treatment. To record different rheological parameters might therefore be useful when establishing nondestructive viscoelastic measurements for on‐line quality control in factories. However, it is felt that such measurements must be supported by other rapid measurements to fully utilize their potential.