Effects of beef carcass electrical stimulation and hot boning on muscle display color of polyvinyl chloride packaged steaks
Claus, J.R.; Kropf, D.H.; Hunt, M.C.; Kastner, C.L.; Dikeman, M.E.
Journal of Food Science 49(4): 1021-1023
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1984.tb10384.x
Ninety-six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 h at 5.degree. C), electrical stimulation (ES, 45 min postmortem, 400 V for 2 min, pulsed), hot boning (HB, 2 h postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinyl chloride film. LD from HB was mostly visually darker, had less oxymyoglobin and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.