Open AccessEFFECT OF ELECTRICAL STIMULATION AND BLADE TENDERIZATION ON PALATABILITY OF BEEF LONGISSIMUS AND SEMIMEMBRANOSUS MUSCLES
Author(s) -
MEDEIROS LYDIA C.,
FIELD RAY A.,
MENKHAUS DALE J.,
RILEY MELVIN L.,
RUSSELL WILLIAM C.
Publication year - 1989
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.1745-4557.1989.tb00911.x
Subject(s) - palatability , tenderness , longissimus , longissimus dorsi , flavor , chemistry , food science , zoology , stimulation , longissimus muscle , biology , endocrinology
The effect of electrical stimulation (ES) and/or blade tenderization (BT) on palatability of longissimus (LD) and semimembranosus (SM) muscles from range‐grazed and concentrate‐fed steers were compared. Range‐grazed steers graded lower and the steaks contained less fat and more moisture (P<0.05) than those from concentrate‐fed steers. Broiled steaks from the range‐grazed steers were less flavorful, less juicy, and less desirable overall than those from concentrate‐fed steers (P<0.05). Nevertheless, tenderness of ES and BT treated steaks from range‐grazed steers was comparable to steaks from concentrate‐fed animals that had not been tenderized. Flavor and juiciness of LD muscle did not change with ES or BT treatments but flavor and juiciness of SM muscle decreased when combined ES and BT treatments were used.