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Effects of Preslaughter Exercise, Electrical Stimulation, Type of Packaging Tray, Display Temperature, and Time on Acceptance and Shelflife of Beef Steaks
Author(s) -
NORTJE G.L.,
NAUMANN H.D.,
NAUDE R.T.,
NAUDE L.,
OOSTHUIZEN W.,
JORDAAN E.,
GROBLER I.
Publication year - 1986
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.1365-2621.1986.tb10824.x
Subject(s) - tenderness , tray , food science , chemistry , zoology , biology , botany
Eight steers, of which four were exercised prior to slaughter, were slaughtered and one side of each carcass electrically stimulated (ES). Steaks from combined wingrib and sirloin were packaged in two types of plastic foam trays, overwrapped with PVC and displayed in refrigerated display cabinets either at 0°C or 5°C meat surface temperature. Display temperature and period of display significantly influenced shelflife and overall appearance of steaks. ES enhanced tenderness and improved muscle color but caused more weight loss during display when compared with steaks from unstimulated carcasses. All factors investigated had a significant influence on percentage weight loss during display while stress and tray depth also negatively influenced cooking weight loss encountered during cooking.