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Effects of beef carcass electrical stimulation and hot boning on display color of unfrozen vacuum packaged steaks

Claus, Jr; Kropf, Dh; Hunt, Mc; Kastner, Cl; Dikeman, Me

Journal of food science 50(4): 881-883

1985

ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1985.tb12971.x
Accession: 005292069
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The effects of eletrical stimulation (ES), hot boning (HB), and their combination (ESHB) on muscle color display life of 96 fresh, logissmus (LD) and semi-membranous (SM) vacuum-packaged beef steaks from 48 carcasses were examined relative to controls (chilled 48 hours at 5 degrees C). HB treatment generally resulted in steaks that were visually brighter purplish-red than ES or ESHB treatments. ESHB and ES LD produced similar results while ES SM steaks were a duller purplish-red than either. Reduced myoglobin and metamyoglobin levels were similar in LD and SM steaks regardless of treatment. The steaks from all treatments maintained acceptable color through 14 days of display. The study r esults indicated that while vacuum packaging appeared suitable for all treatments, vacuum packaging is particularly appropriate for HB cuts. (wz)

Effects of beef carcass electrical stimulation and hot boning on display color of unfrozen vacuum packaged steaks

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Related References

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