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Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef
Author(s) -
CROSS H. R.,
TENNET IVONNE
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14585.x
Subject(s) - tenderness , stimulation , sensory system , food science , chemistry , zoology , biology , neuroscience
ABSTRACT Ground beef was prepared from electrically stimulated and nonstimulated sides of 24 U.S. Utility grade carcasses that were boned 1, 3 or 24 hr postmortem. Postmortem electrical stimulation had no negative effects or, the physical, sensory or cooking properties of ground beef patties. Time of boning had significant effects on percent height change during cooking, total cooking loss, tenderness, and juiciness. As cooning time increased, the effects on the traits were negative.