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COMPARISON OF POSTMORTEM HANDLING METHODS FOR EFFECTS ON QUALITY CHARACTERISTICS OF MATURE BEEF.

Author(s) : CROSS H. R., BERRY B. W.

Type of article: Article

Summary

BEEF CARCASSES WERE USED TO INVESTIGATE THE EFFECTS OF ELECTRICAL STIMULATION (ES), DIFFERENT POSTMORTEM BONING TIMES, BLADE TENDERIZATION COUPLED WITH ENZYME DIP, AND STORAGE CONDITIONS ON THE QUALITY, APPEARANCE, COOKING AND SENSORY PROPERTIES OF COOKED BEEF MUSCLE. MUSCLES WERE REMOVED FROM STIMULATED AND NONSTIMULATED SIDES AT 1, 3 OR 24-H POST-MORTEM, WRAPPED IN PVC FILM AND EITHER IMMEDIATELY FROZEN AT 233 K (-40 DEG C) OR STORED AT 275 TO 276 K (2 TO 3 DEG C) FOR 24 H AND THEN FROZEN AT 233 K. ES INCREASED TENDERNESS IN MUSCLES EXCISED AT 1 H POSTMORTEM: HOWEVER, AS BONING TIME INCREASED, THE EFFECTS OF ES ON TENDERNESS DECREASED. IT WAS CONCLUDED THAT ES INCREASED TENDERNESS SUFFICIENTLY TO ALLOW BONING AT 1 OR 3-H POST MORTEM.

Details

  • Original title: COMPARISON OF POSTMORTEM HANDLING METHODS FOR EFFECTS ON QUALITY CHARACTERISTICS OF MATURE BEEF.
  • Record ID : 1983-2210
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 13
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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