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STORAGE STABILITY AND TENDERNESS OF TOP ROUND ROASTS COOKED PRE-OR POST-RIGOR FOLLOWING ELECTRICAL STIMULATION.

Author(s) : WEST R. L., LANGSTON D. M., OBLINGER J. L.

Summary

PAIRED SIDES OF 15 UTILITY COW CARCASSES WERE ELECTRICALLY STIMULATED (500 V, AC, 20-2 SEC. PULSES) AT 30 MIN POSTMORTEM. THE AA. DESCRIBE THE VARIOUS CUTTING, PACKAGING AND STORAGE PROCESSES. PRE-RIGOR COOKED ROASTS REQUIRED LESS TOTAL COOKING TIME (APPROXIMATELY 5 HR LESS) AND HAD LOWER PURGE (JUICE) LOSS AND COLIFORM COUNTS AFTER STORAGE THAN POST-RIGOR COOKED ROASTS. AFTER COOKING AND CHILLING, TOTAL AEROBIC PLATE COUNTS WERE LOW AND NOT SIGNIFICANTLY DIFFERENT BETWEEN TREATMENTS.

Details

  • Original title: STORAGE STABILITY AND TENDERNESS OF TOP ROUND ROASTS COOKED PRE-OR POST-RIGOR FOLLOWING ELECTRICAL STIMULATION.
  • Record ID : 1982-0474
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; I-6; 57-60; 4 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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