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EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPERATURE, FORMULATION, AND RATE OF FREEZING ON SENSORY, COOKING, CHEMICAL, AND PHYSICAL PROPERTIES OF BEEF PATTIES.

Author(s) : BERRY B. W., STIFFLER D. M.

Summary

SENSORY, COOKING AND PHYSICAL PROPERTIES WERE DETERMINED ON BEEF PATTIES MADE FROM BONELESS CHUCKS AND PLATES OF USDA CHOICE CARCASSES. THESE CARCASSES WERE SUBJECTED TO ALL COMBINATIONS OF ELECTRICAL STIMULATION, NONSTIMULATION, HOT BONING AND COLD BONING. PATTIES MADE FROM ELECTRICALLY STIMULATED, HOT BONED BEEF HAD LOWER COOKING LOSSES AND HIGHER JUICINESS SCORES THAN PATTIES MADE FROM ELECTRICALLY STIMULATED, COLD BONED BEEF. WHILE RATE OF FREEZING EXERTED NO INFLUENCE ON COOKING LOSSES OF PATTIES PROCESSED FROM NONSTIMULATED BEEF, SLOW FREEZING RESULTED IN LOWER COOKING LOSSES THAN FAST FREEZING FOR PATTIES MADE FROM ELECTRICALLY STIMULATED BEEF. CHEMICAL ANALYSES OF PATTIES FOLLOWING FREEZING AND PRIOR TO COOKING REVEALED HIGHER MOISTURE CONTENTS IN NONSTIMULATED, HOT BONED BEEF PATTIES.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPERATURE, FORMULATION, AND RATE OF FREEZING ON SENSORY, COOKING, CHEMICAL, AND PHYSICAL PROPERTIES OF BEEF PATTIES.
  • Record ID : 1982-0477
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; I-1; 36-39; 1 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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