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EFFECTS OF ELECTRICAL STIMULATION, HOT BONING AND CHILLING ON BULL SEMIMEMBRANOSUS MUSCLE.

Author(s) : SHIVAS S. D.

Type of article: Article

Summary

TASTE PANEL, WARNER-BRATZLER SHEAR FORCE AND COOKING LOSS CHARACTERISTICS OF SEMIMEMBRANOSUS MUSCLES FROM 30 ELECTRICALLY STIMULATED AND HOT-BONED (ESHB) OR CONTROL YOUNG BULL SIDES WERE EVALUATED. AT 2 HR POSTMORTEM, MUSCLES WERE EXCISED FROM ELECTRICALLY STIMULATED SIDES AND CHILLED IN A TRAY OR IN A CARDBOARD BOX. ALL CONTROL SIDES AND ESHB MUSCLES WERE CHILLED AT 278-280 K (5-7 DEG C) UNTIL 24 HR POSTMORTEM ; THEN 275-277 K (2-4 DEG C) FOR 24 HR. AT 48 HR POSTMORTEM, STEAKS WERE CUT, VACUUM PACKAGED AND AGED (275-277 K) FOR 4 DAYS. BEEF FLAVOUR WAS MORE INTENSE FOR CONTROL STEAKS THAN FOR STEAKS FROM EITHER ESHB CHILLING TREATMENT. NO OTHER DIFFERENCES WERE NOTED.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION, HOT BONING AND CHILLING ON BULL SEMIMEMBRANOSUS MUSCLE.
  • Record ID : 1985-2467
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 1; 1985.01-02; 36-38; 2 fig.; 2 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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