Effects of beef carcass electrical stimulation hot boning and aging on unfrozen and frozen longissimus dorsi and semi membranosus steaks
Bowles, J.E.; Kastner, C.L.; Dikeman, M.E.; Hunt, M.C.; Kropf, D.H.; Milliken, G.A.
Journal of Food Science 48(2): 332-336
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1983.tb10737.x
Sides (96) from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 h and controls 48 h postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5.degree. C for the first 24 h postmortem and freezing ES steaks at 24 vs. 48 h postmortem for the control possibly diluted the effectiveness of ES. ES did eliminate any toughening due to HB.