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THE EFFECT OF ELECTRICAL STIMULATION AND HOT BONING ON BEEF QUALITY.

Author(s) : SMULDERS F. J. M., EIKELENBOOM G., LOGTESTIJN J. G. van

Summary

TWO PROCESSES WERE COMPARED: 300 V CONTINUOUSLY OR BY 2 1/2 S IMPULSES AND 1 1/2 S INTERVALS FOR 1.30 MIN. ON ONE SIDE OF STIMULATED AND CONTROL CARCASSES, REMOVAL OF A SAMPLE OF HOT BONED LONGISSIMUS DORSI (3-4 HRS POSTMORTEM) AND IMMEDIATE CHILLING TO 275 K (2 DEG C). ON THE OTHER SIDE, SAME REMOVAL OF COLD BONED SAMPLES AFTER 24 HRS HOLDING AT 275 K. RIPENING AT 275 K UNDER VACUUM TILL 7 DAYS POSTMORTEM. NO DIFFERENCES WERE OBSERVED BETWEEN THESE TWO PROCESSES. ON THE WHOLE, STIMULATION ACCELERATES THE DECREASE IN PH. IT PREVENTS THE HARDENING OF MEAT AND INCREASES COLORIMETRIC VALUES, CORRESPONDING TO MEAT WITH A BRIGHTER RED COLOUR, BUT AS HOT BONING HAS THE OPPOSITE EFFECT, STIMULATED HOT BONED CARCASSES HAVE THE SAME VALUES AS NON STIMULATED COLD BONED CARCASSES. HOT BONING INCREASES DRIP. COOKING LOSSES ARE INCREASED BY STIMULATION. TASTE PANELS PREFERRED STIMULATED MEAT IN ABOUT 80% OF CASES.

Details

  • Original title: THE EFFECT OF ELECTRICAL STIMULATION AND HOT BONING ON BEEF QUALITY.
  • Record ID : 1983-1809
  • Languages: English
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; A:41; 151-153; 4 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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