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EFFECTS OF ELECTRICAL STIMULATION, HOT BONING AND MIXING VS TUMBLING ON THE PHYSICAL AND CHEMICAL PROPERTIES OF BEEF LOGS.

Author(s) : JONES M. L.

Type of article: Article

Summary

PROXIMATE ANALYSIS DATA SHOWED HOT BONING (HB) TO INCREASE WATER HOLDING CAPACITY AND ASH CONTENT OVER COLD BON ELECTRICAL STIMULATION (ES) INCREASED PEAK FORCE VALUES OVER NONSTIMULATION, BUT THERE WAS NO DIFFERENCE IN THE DISTANCE TO PEAK FORCE VALUES OR ENERGY VALUES. ES AND HB INCREASED BINDING ABILITY OF THE MEAT PROTEINS.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION, HOT BONING AND MIXING VS TUMBLING ON THE PHYSICAL AND CHEMICAL PROPERTIES OF BEEF LOGS.
  • Record ID : 1986-2342
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 1-4; 3 fig.; 7 tabl.,33 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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