Chemical and physical characteristics of beef chuck muscles effect of electrical stimulation hot boning and high temperature conditioning
Cecchi, L.A.; Huffman, D.L.; Egbert, W.R.; Jones, W.R.
Journal of Food Science 53(2): 411-415
1988
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1988.tb07718.x
Accession: 004936030
Chucks from 12 electrically stimulated steer carcasses were randomly assigned to one of 3 treatments: (1) cold boned [CB], (control), (2) hot boned [HB], and (3) hot bone/time conditioned [HB/TC], (5 hr at 18.degree. C). Infraspinatus, Serratus ventralis, Subscapularis, Supraspinatus, Teres major, and Triceps brachii were excised from each chuck according to treatment conditions. No differences (P > 0.05) were noted among treatments for muscle yields, cooking loss, proximate composition, or collagen content; however, differences (P < 0.05) were found among muscles. Differences (P < 0.05) were found among treatments and muscles for ultimate pH, sarcomere length, Warner Bratzler shear values, and Hunter color 'a' values. Sarcomere length of muscles assigned to CB treatment were longer (P < 0.05) than HB and HB/TC treatments.