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EVALUATION OF RETAIL AND PALATABILITY CHARACTERISTICS OF ELECTRICALLY STIMULATED US CHOICE BEEF AFTER COMMERCIAL TRANSPORT-DISTRIBUTION.

Author(s) : RILEY R. R.

Type of article: Article

Summary

THE LEFT SIDES OF US CHOICE CARCASSES WERE ELECTRICALLY STIMULATED (ES) AND THE RIGHT SIDES WERE NOT (NOT-ES). VACUUM-PACKAGED SUBPRIMAL CUTS WERE CUT INTO RETAIL CUTS. WEIGHT LOSS OF VACUUM-PACKAGED PRIMALS DURING STORAGE DID NOT DIFFER BETWEEN ES AND NOT-ES TREATMENTS. MUSCLE COLOUR OF 7 BONE ROASTS AT THE BEGINNING OF RETAIL DISPLAY WAS THE ONLY APPEARANCE CHARACTERISTIC IMPROVED FOR ANY STEAK OR ROAST AS A RESULT OF ES. NO DIFFERENCES WERE OBSERVED BETWEEN ES AND NOTES BEEF FOR MUSCLE COLOUR, SURFACE DISCOLOURATION OR OVERALL APPEARANCE OF TOP ROUND OR PORTERHOUSE STEAKS. ES DID NOT AFFECT THE SHRINK LOSS AT 2 OR 3 DAYS OF DISPLAY. MICROBIOLOGICAL EVALUATIONS OF ES AND NOT-ES RETAIL CUTS DID NOT PRODUCE CONSISTENT RESULTS.

Details

  • Original title: EVALUATION OF RETAIL AND PALATABILITY CHARACTERISTICS OF ELECTRICALLY STIMULATED US CHOICE BEEF AFTER COMMERCIAL TRANSPORT-DISTRIBUTION.
  • Record ID : 1983-0532
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 8
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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