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EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION, HOT BONING, AND AGING ON UNFROZEN AND FROZEN LONGISSIMUS DORSI AND SEMIMEMBRANOSUS STEAKS.

Author(s) : BOWLES-AXE J. E.

Type of article: Article

Summary

STUDY ON THE EFFECTS OF HOT BONING (HB), ELECTRICAL STIMULATION (ES), A COMBINATION OF BOTH (ESHB), AND OF THE STORAGE TREATMENTS ON LONGISSIMUS DORSI AND SEMIMEMBRANOSUS STEAKS. STEAK STORAGE TREATMENTS WERE: UNFROZEN (AGED UNTIL 6 DAYS POSTMORTEM) OR FROZEN (ES, HB, AND ESHB FROZEN 24 HR AND CONTROLS 48 HR POSTMORTEM). ES DID NOT IMPROVE TASTE PANEL RATINGS OR CONSISTENTLY LOWER SHEAR FORCE VALUES WHEN COMPARED WITH CONTROLS. STORING CARCASSES AT 278 K (5 DEG C) FOR THE FIRST 24 HR POSTMORTEM AND FREEZING ES STEAKS AT 24 HR VERSUS 48 HR POSTMORTEM FOR THE CONTROL POSSIBLY DILUTED THE EFFECTIVENESS OF ES. HOWEVER, ES DID ELIMINATE ANY TOUGHENING DUE TO HB.

Details

  • Original title: EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION, HOT BONING, AND AGING ON UNFROZEN AND FROZEN LONGISSIMUS DORSI AND SEMIMEMBRANOSUS STEAKS.
  • Record ID : 1984-0611
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 332-336; 4 fig.; 3 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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