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Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses
Author(s) -
GARIÉPY C.,
AMIOT J.,
POMMIER S.A.,
FLIPOT P.M.,
GIRARD V.
Publication year - 1992
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.1365-2621.1992.tb08038.x
Subject(s) - longissimus muscle , longissimus , stimulation , zoology , longissimus dorsi , chemistry , biology , food science , endocrinology
Bull (n = 30) and steer (n = 30) carcasses were measured for meat quality in the longissimus muscle after 48 hr on electrically stimulated (ES) sides or after 6 days on their unstimulated counterparts. Electrical stimulation and 48 hr aging had the same tenderizing effect as a 6 day aging period on both bulls and steers. Compared to meat from steers, that from bulls was tougher and had higher ultimate pH values and collagen contents. On an overall quality basis however, ES meat aged for 48 hrs was equivalent to nonstimulated meat aged for 6 days.