ShareEFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION AND HOT BONING ON MUSCLE DISPLAY COLOUR OF POLYVINYLCHLORIDE PACKAGED STEAKS.
Author(s) : CLAUS J. R.
Type of article: Article
Summary
MUSCLES FROM HOT BONED BEEF WERE MOSTLY VISUALLY DARKER, HAD LESS OXYMYOGLOBIN, AND MORE METMYOGLOBIN THAN OTHER TREATMENTS. ELECTRICALLY STIMULATED AND ELECTRICALLY STIMULATED HOT BONED MUSCLES WERE VISUALLY SIMILAR,SUGGESTING THAT ELECTRICAL STIMULATION MINIMIZED THE DARKENING EFFECT. REGARDLESS OF TREATMENT, MUSCLE COLOUR WAS ACCEPTABLE AT 0, 1, 3 AND 5 DAYS OF DISPLAY.
Details
- Original title: EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION AND HOT BONING ON MUSCLE DISPLAY COLOUR OF POLYVINYLCHLORIDE PACKAGED STEAKS.
- Record ID : 1985-1114
- Languages: English
- Publication date: 1984
- Source: Source: J. Food Sci.
vol. 49; n. 4; 1984.07-08; 1021-1023; 1 tabl.; 29 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION ...
- Author(s) : CLAUS J. R.
- Date : 1985
- Languages : English
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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982/05
- Languages : English
View record
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EFFECTS OF ELECTRICAL STIMULATION AND HOT BONIN...
- Author(s) : SEMAN D. L.
- Date : 1986
- Languages : English
View record
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CHANGES IN MEAT HANDLING AND QUALITY.
- Author(s) : BAILEY A. J.
- Date : 1983
- Languages : English
View record
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EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL...
- Author(s) : GRIFFIN C. L.
- Date : 1986
- Languages : English
- Source: J. Food Qual. - vol. 8 - n. 4
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