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EFFECTS OF PRESLAUGHTER EXERCISE, ELECTRICAL STIMULATION, TYPE OF PACKAGING TRAY, DISPLAY TEMPERATURE, AND TIME ON ACCEPTANCE AND SHELF LIFE OF BEEF STEAKS.

Author(s) : NORTJE G. L.

Type of article: Article

Summary

8 STEERS, OF WHICH FOUR WERE EXERCISED PRIOR TO SLAUGHTER, WERE SLAUGHTERED AND ONE SIDE OF EACH CARCASS ELECTRICALLY STIMULATED (ES). STEAKS WERE PACKAGED IN TWO TYPES OF PLASTIC FOAM TRAYS, OVERWRAPPED WITH PVC AND DISPLAYED IN REFRIGERATED DISPLAY CABINETS 273 OR 278 K (0 OR 5 DEG C) MEAT SURFACE TEMPERATURE. DISPLAY TEMPERATURE AND PERIOD OF DISPLAY SIGNIFICANTLY INFLUENCED SHELF LIFE AND OVERALL APPEARANCE OF STEAKS. ES ENHANCED TENDERNESS AND IMPROVED MUSCLE COLOUR BUT CAUSED MORE WEIGHT LOSS DURING DISPLAY. ALL FACTORS INVESTIGATED HAD A SIGNIFICANT INFLUENCE ON WEIGHT LOSS DURING DISPLAY WHILE TRAY DEPTH NEGATIVELY INFLUENCED COOKING WEIGHT LOSS.

Details

  • Original title: EFFECTS OF PRESLAUGHTER EXERCISE, ELECTRICAL STIMULATION, TYPE OF PACKAGING TRAY, DISPLAY TEMPERATURE, AND TIME ON ACCEPTANCE AND SHELF LIFE OF BEEF STEAKS.
  • Record ID : 1986-2341
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 12-15; 4 fig.; 5 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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