Prerigor Meat Processing

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Prerigor Meat Processing

• Animal Science 555.02
• Lynn Knipe
• Associate Professor

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Why Pre-Rigor Meat?

• Bloom color shelf-life
• enhanced with rapid chilling (CO2) of meat
  pre-rigor
• product appears leaner
• main reason pre-rigor pork is used
  commercially.
• Increased Water-Holding Capacity (WHC)
  Firmness
• ability to retain water during cutting,
  grinding, cooking, chewing, etc.

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Rigor Mortis

• stiffness of death
• convert muscle to meat
• muscles contract with no relaxation
• delay of onset time for pre-rigor (hot)
  boning/salting
• pH decline from 7.0 to 5.6
• reach iso-electric point
• minimum WHC

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Delay of Onset of Rigor Mortis
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Pre-Rigor Processing

• Prevent roll back at grinder.
• Counter flow in barrel causes smearing
  damage to hot meat.
• Reduce auger speed.
• Increase number of cutting blades.
• Change pitch reduce clearance between auger
  and barrel.

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Pre-Rigor Processing

• Rapid chilling using CO2
• salt and CO2 in contact with hot meat within 90
  minutes postmortem

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Fresh Sausage Links
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Postmortem Effects on WHC

• Net charge effect
• repulsion or attraction of magnetic
  poles
• iso-electric point
• pH 5.15.3

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Postmortem Effects on WHC
Contraction

• Actomyosin formation (lower)
• reduced WHC

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Effect of Fat Content on Fresh Sausage Color
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Pre-rigor Sausage Lab

• Paired pork shoulders obtained from slaughter
  line after final wash.
• One shoulder deboned within 90 minutes post
  mortem.
• Coarse ground, w/2 salt, 3 water CO2 added
  ASAP.

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• Matching shoulder allowed to complete rigor
  process (24 hrs.), before deboning and adding
  salt.
• Both batches final ground, spices and
  seasonings added, product linked, trayed,
  overwrapped, and frozen