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INFLUENCE OF ELECTRICAL STIMULATION ON PALATABILITY OF HOT-BONED, PRE-RIGOR AND COLD-BONED, POST-RIGOR FROZEN BEEF ROASTS.

Author(s) : GRIFFIN C. L.

Type of article: Article

Summary

ONE SIDE OF EACH CARCASS WAS HOT-BONED AND THE REMAINING SIDE WAS BONED FOLLOWING A 48 H CHILL [275 K (2 DEG C)]. ROASTS WERE VACUUM-PACKAGED AND FROZEN [253 K (-20 DEG C)]. FOLLOWING A 48-H THAW [273 K (0 DEG C], ROASTS WERE WEIGHED, ROASTED AND TESTED.

Details

  • Original title: INFLUENCE OF ELECTRICAL STIMULATION ON PALATABILITY OF HOT-BONED, PRE-RIGOR AND COLD-BONED, POST-RIGOR FROZEN BEEF ROASTS.
  • Record ID : 1983-0161
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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