Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle
作者:
S. D. SHIVAS,
C. L. KASTNER,
M. E. DIKEMAN,
M. C. HUNT,
D. H. KROPF,
期刊:
Journal of Food Science
(WILEY Available online 1985)
卷期:
Volume 50,
issue 1
页码: 36-38
ISSN:0022-1147
年代: 1985
DOI:10.1111/j.1365-2621.1985.tb13272.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTTaste panel, Warner‐Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and hot‐boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other difference
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