Open AccessACCELERATED RESTRUCTURING OF BEEF
Author(s) -
MARRIOTT N. G.,
CLARK K. R.,
BOLING J. W.
Publication year - 1986
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1986.tb00769.x
Subject(s) - palatability , comminution , food science , chemistry , stimulation , zoology , psychology , biology , neuroscience
Restructured steaks manufactured by two comminution methods from prerigor electrically stimulated (PES) beef, nonstimulated counterparts (NES) and postrigor non‐electrically stimulated (C) samples were compared. After frozen storage for 0,14, and 42 days, samples were subjectively evaluated for appearance and palatability traits. Objective measurements included Hunter Color, TBA, Kramer, and Instron values. Electrical stimulation reduced peak force but did not consistently improve sensory panel scores. Comminution method did not consistently affect any traits. Results suggested that subjective appearance was affected more by storage time than other treatments and that prerigor beef may be effectively utilized in restructured beef without affecting palatability traits.