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Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle
Author(s) -
SHIVAS S. D.,
KASTNER C. L.,
DIKEMAN M. E.,
HUNT M. C.,
KROPF D. H.
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.tb13272.x
Subject(s) - flavor , stimulation , tenderness , anatomy , chemistry , vacuum packing , zoology , food science , medicine , biology
Taste panel, Warner‐Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and hot‐boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted.