ShareEFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION AND HOT BONING ON DISPLAY COLOUR OF UNFROZEN VACUUM PACKAGED STEAKS.
Author(s) : CLAUS J. R.
Type of article: Article
Summary
48 CARCASSES WERE USED TO DETERMINE EFFECTS OF: CHILLING 48 HR AT 278 K (5 DEG C), ELECTRICAL STIMULATION (45 MIN POSTMORTEM, 400 VOLTS FOR 2 MIN, PULSED), AND HOT BONING (HB, 2 HR POSTMORTEM), AND COMBINATION TREATMENTS ON MUSCLE COLOUR OF VACUUM PACKAGED STEAKS. HB MUSCLES FREQUENTLY WERE VISUALLY BRIGHTER PURPLISH-RED. REFLECTANCE INDICATORS OF REDUCED MYOGLOBIN AND METMYOGLOBIN WERE ESSENTIALLY THE SAME ACROSS TREATMENTS. VACUUM PACKAGED FRESH BEEF STEAKS FROM ALL TREATMENTS WERE ACCEPTABLE IN COLOUR AT 0, 3, 7, AND 14 DAYS OF DISPLAY.
Details
- Original title: EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION AND HOT BONING ON DISPLAY COLOUR OF UNFROZEN VACUUM PACKAGED STEAKS.
- Record ID : 1986-0677
- Languages: English
- Publication date: 1985
- Source: Source: J. Food Sci.
vol. 50; n. 4; 1985.07-08; 881-883; 1 tabl.; 19 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
-
EFFECTS OF ELECTRICAL STIMULATION AND HOT BONIN...
- Author(s) : SEMAN D. L.
- Date : 1986
- Languages : English
View record
-
EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982/05
- Languages : English
View record
-
EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION ...
- Author(s) : CLAUS J. R.
- Date : 1984
- Languages : English
View record
-
COMPARISON OF ELECTRICAL STIMULATION, CARCASS C...
- Author(s) : SEMAN D. L.
- Date : 1986
- Languages : English
View record
-
EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL...
- Author(s) : GRIFFIN C. L.
- Date : 1986
- Languages : English
- Source: J. Food Qual. - vol. 8 - n. 4
View record