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Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks
Author(s) -
CLAUS J. R.,
KROPF D. H.,
HUNT M. C.,
KASTNER C. L.,
DIKEMAN M. E.
Publication year - 1985
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.1365-2621.1985.tb12971.x
Subject(s) - metmyoglobin , longissimus dorsi , vacuum packing , food science , chemistry , myoglobin , longissimus , zoology , biology , biochemistry
Ninety‐six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish‐red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish‐red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot boned cuts.