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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE OF BONING AND STORAGE TIME ON BACTERIAL COUNTS AND SHELF LIFE CHARACTERISTICS OF BEEF CUTS.

Author(s) : BERRY B. W., KOTULA A. W.

Type of article: Article

Summary

STUDY OF THE EFFECTS OF ELECTRICAL STIMULATION, NO STIMULATION, HOT BONING AND COLD BONING ON BACTERIOLOGICAL AND SHELF LIFE EVALUATIONS. FOLLOWING 7 DAYS OF VACUUM PACKAGED STORAGE, COLIFORM COUNTS WERE HIGHER IN THE DRIP FLUID FROM STRIP LOINS AND LEAN SURFACES OF EYE OF ROUNDS FROM ELECTRICALLY STIMULATED COMPARED TO NONSTIMULATED CARCASSES. A MAJOR ADVANTAGE FOR HOT BONING WAS THE ADDITIONAL TIME REQUIRED IN RETAIL DISPLAY BEFORE THE OCCURRENCE OF LEAN SURFACE DISCOLOURATION.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE OF BONING AND STORAGE TIME ON BACTERIAL COUNTS AND SHELF LIFE CHARACTERISTICS OF BEEF CUTS.
  • Record ID : 1983-1370
  • Languages: English
  • Publication date: 1982/05
  • Source: Source: J. Food Sci.
    vol. 47; n. 3; 852-857; 8 tabl.; 32 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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