Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef
One side, randomly selected from each of 33 carcasses from forage-fed steers, was electrically stimulated within 30 min of exsanguination and hot-bonded (ESHB). Opposite sides were not electrically stimulated and were cold-boned (NESCB) following a 24 h chill (0°C). From 17 ESHB sides, portions of t...
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| Veröffentlicht in: | Meat science 1992, Vol.31 (3), p.279-286 |
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| creator | Griffin, C.L. Shackelford, S.D. Stiffler, D.M. Smith, G.C. Savell, J.W. Brasington, C.F. |
| description | One side, randomly selected from each of 33 carcasses from forage-fed steers, was electrically stimulated within 30 min of exsanguination and hot-bonded (ESHB). Opposite sides were not electrically stimulated and were cold-boned (NESCB) following a 24 h chill (0°C). From 17 ESHB sides, portions of the
longissimus dorsi (LD) and
semimembranosus (SM) muscles were removed and immediately vacuum packaged. LD and SM muscles were removed from the remaining 16 ESHB sides, wrapped in polyvinyl chloride film, chilled (0°C) for 22 h and then vacuum packaged. LD and SM muscles from NESCB sides (
n = 33) were removed and the vacuum packed at 24 h
post mortem. Whole muscle characteristics were evaluated initially and after storage periods of 7, 14 or 21 days and steaks were displayesd for 5 years thereafter. Neither hot versus cold-boning nor storage for 21 days affected retail display characteristics of LD and SM steaks (
P > 0·05). As retail display time increased, retail lean color, fat color and overall appearance scores decreased. |
| doi_str_mv | 10.1016/0309-1740(92)90058-C |
| format | Article |
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longissimus dorsi (LD) and
semimembranosus (SM) muscles were removed and immediately vacuum packaged. LD and SM muscles were removed from the remaining 16 ESHB sides, wrapped in polyvinyl chloride film, chilled (0°C) for 22 h and then vacuum packaged. LD and SM muscles from NESCB sides (
n = 33) were removed and the vacuum packed at 24 h
post mortem. Whole muscle characteristics were evaluated initially and after storage periods of 7, 14 or 21 days and steaks were displayesd for 5 years thereafter. Neither hot versus cold-boning nor storage for 21 days affected retail display characteristics of LD and SM steaks (
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longissimus dorsi (LD) and
semimembranosus (SM) muscles were removed and immediately vacuum packaged. LD and SM muscles were removed from the remaining 16 ESHB sides, wrapped in polyvinyl chloride film, chilled (0°C) for 22 h and then vacuum packaged. LD and SM muscles from NESCB sides (
n = 33) were removed and the vacuum packed at 24 h
post mortem. Whole muscle characteristics were evaluated initially and after storage periods of 7, 14 or 21 days and steaks were displayesd for 5 years thereafter. Neither hot versus cold-boning nor storage for 21 days affected retail display characteristics of LD and SM steaks (
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longissimus dorsi (LD) and
semimembranosus (SM) muscles were removed and immediately vacuum packaged. LD and SM muscles were removed from the remaining 16 ESHB sides, wrapped in polyvinyl chloride film, chilled (0°C) for 22 h and then vacuum packaged. LD and SM muscles from NESCB sides (
n = 33) were removed and the vacuum packed at 24 h
post mortem. Whole muscle characteristics were evaluated initially and after storage periods of 7, 14 or 21 days and steaks were displayesd for 5 years thereafter. Neither hot versus cold-boning nor storage for 21 days affected retail display characteristics of LD and SM steaks (
P > 0·05). As retail display time increased, retail lean color, fat color and overall appearance scores decreased.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>22059629</pmid><doi>10.1016/0309-1740(92)90058-C</doi><tpages>8</tpages></addata></record> |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| title | Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef |
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