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Bilateral Temperature Asymmetry in the Loin of the Bovine Carcass
Author(s) -
RINGKOB T. P.,
RUSSELL R. L.,
SWARTZ D. R.,
PAGEL L. A.,
HOENECKE M. E.,
MARSH B. B.
Publication year - 1989
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.1365-2621.1989.tb08555.x
Subject(s) - loin , stimulation , laterality , asymmetry , anatomy , zoology , chemistry , medicine , biology , physics , neuroscience , quantum mechanics
Conflicting claims of the effects of early postmortem electrical stimulation on the temperature and cooling rate of beef were investigated, using an improved method of temperature measurement and a precise alternation of sides receiving the treatment. No stimulation effect on temperature was detected, but a consistent laterality effect was observed, the right loin on average being almost 2°C warmer than the left at 3 hr postmortem regardless of prior unilateral or bilateral stimulation. This temperature difference appears to be a localized phenomenon due to the asymmetric distribution and “tightness” of the kidney fat overlying the interior surface of the central loin area.