Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged Beef

Journal of Food Protection
S C SeidemanZ L Carpenter

Abstract

The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from sides which were not electrically stimulated at 24 h postmortem (conventionally boned); these muscles were vacuum-packaged immediately after removal and aged for 2 weeks at 1 ± 1 C. After aging, steaks were removed and used for determinations of palatability, cooking loss, pH, sarcomere length and protein solubility. Further evaluation included purification and electrophoresis of myofibrillar proteins. Longissimus muscles from electrically stimulated, hot-boned beef had lower (P < .05) juiciness ratings than those from conventionally handled sides; semimembranosus muscles from electrically stimulated, hot-boned sides sustained lower (P < .05) weight losses during storage but higher (P < .05) cooking losses than muscles from conventionally handled sides. Hot-boning of electrically stimulated beef had no effect (P > .05) on tenderness, flavor desirability, pH, sarcomere length, amount of non-protein nitrogen or percentage of soluble myofibrillar proteins; slight alterations were note...Continue Reading

Citations

Dec 31, 1997·The Veterinary Quarterly·M J den Hertog-MeischkeF J Smulders

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