Premium
Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time
Author(s) -
SEMAN D. L.,
MOODY W. G.
Publication year - 1990
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.1365-2621.1990.tb03558.x
Subject(s) - salting , chemistry , myofibril , food science , swelling , globules of fat , raw meat , viscosity , stimulation , water holding capacity , biochemistry , materials science , biology , endocrinology , composite material , milk fat , linseed oil
Changes were evaluated in functional and textural properties of beef batters altered by mincing, postmortem salting time and electrical stimulation. Histological examinations showed raw batters from non‐stimulated (NS) meat exhibited uniform fat dispersal throughout the protein matrix regardless of salting time; however, fat channeling, increased fat and gel‐water release, lower hardness and gel strength along with reduced apparent viscosity were observed in electrically stimulated (ES) meat when salting was delayed. Changes in amounts of salt‐soluble protein were not consistent. Effects of pH on water‐holding capacity and myofibrillar swelling accounted for most changes observed in batters from ES muscles. However, increases in apparent viscosity and hardness may have been a consequence of rigor onset.