Share

EFFECTS OF EXERCISE, ELECTRICAL STIMULATION AND VACUUM PACKAGING ON BACTERIAL COUNTS AND TENDERNESS OF FRESH BEEF PRIMAL CUTS.

Author(s) : MORTJE G. L.

Type of article: Article

Summary

FOUR STEERS WERE ARTIFICIALLY STRESSED AND THE RIGHT SIDE OF ALL CARCASSES WAS ELECTRICALLY STIMULATED. PRIMALS WERE CUT INTO 3 EQUAL PORTIONS AFTER 72 H POST SLAUGHTER, CHILLING AT APPROXIMATELY 277 K (4 DEG C), AND WERE VACUUM PACKAGED. NO MICROBIAL DIFFERENCES WERE FOUND BETWEEN PRIMALS WITHIN TREATMENTS. PRIMALS FROM STRESSED CARCASSES HAD HIGHER PH VALUES AND PSYCHROTROPHIC, LACTOBACILLUS, ANAEROBIC AND AEROBIC COUNTS THAN FROM NONSTRESSED CARCASSES. ELECTRICAL STIMULATION CUTS WERE SIGNIFICANTLY MORE TENDER THAN CONTROLS.

Details

  • Original title: EFFECTS OF EXERCISE, ELECTRICAL STIMULATION AND VACUUM PACKAGING ON BACTERIAL COUNTS AND TENDERNESS OF FRESH BEEF PRIMAL CUTS.
  • Record ID : 1986-1501
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 12
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing