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Hot‐Fat Trimming and Electrical Stimulation Effects on Beef Quality
Author(s) -
AHMED P.O.,
MILLER M.F.,
YOUNG LL,
REAGAN J.O.
Publication year - 1991
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.1365-2621.1991.tb08621.x
Subject(s) - longissimus dorsi , trimming , biceps , stimulation , zoology , longissimus muscle , chemistry , food science , anatomy , medicine , biology , endocrinology , computer science , operating system
We evaluated the effects of hot‐fat trimming, low‐voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot‐fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot‐fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot‐fat trimming may be practiced at the industry level without affecting overall quality.