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EFFECTS OF ELECTRICAL STIMULATION AND CONDITIONING PERIODS UPON PRE-RIGOR BEEF SAMPLES COOKED WITH A MICROWAVE OVEN.

Author(s) : RAY E. E.

Type of article: Article

Summary

THE MUSCLE WAS REMOVED WITHIN 45 MIN POST-EXSANGUINATION AND WAS ELECTRICALLY (ES) STIMULATED: 100 IMPULSES (1 S ON AND 1 S OFF, AC, 110 V, LOWER THAN 5 AMPS).-IT WAS CROSS-SECTIONED INTO THREE PORTIONS. A SAMPLE REMOVED FROM THE CENTRAL PORTIONS OF THE ES AND NOT STIMULATED MUSCLES AND COOKED IN A MICROWAVE OVEN TO 339 K (66 DEG C). THE REMAINING TWO PORTIONS WERE CONDITIONED AT 286 K (13 DEG C) FOR 2 H OR 4 H BEFORE COOKING. SAMPLES FROM THE CONDITIONING PERIODS WERE FROZEN, THAWED, REHEATED AND EVALUATED FOR PALATABILITY. RESULTS INDICATE HIGHER SENSORY PANEL RATINGS FOR TENDERNESS, CONNECTIVE TISSUE AND FLAVOUR INTENSITY AND LOWER SHEAR FORCE FROM ES. COOKING YIELD WAS HIGHEST FOR MUSCLE SAMPLES COOKED IMMEDIATELY AFTER SLAUGHTER. ROASTS CONDITIONED FOR 4 H BEFORE COOKING HAD HIGHER JUICINESS AND FLAVOUR INTENSITY SCORES THAN ROASTS HELD FOR 2 H, REGARDLESS OF STIMULATION TREATMENTS.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION AND CONDITIONING PERIODS UPON PRE-RIGOR BEEF SAMPLES COOKED WITH A MICROWAVE OVEN.
  • Record ID : 1984-1502
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

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