Effects of electrical stimulation and hot boning on color stability of aerobic and vacuum packaged restructured beef steaks
Seman, D.L.; Moody, W.G.; Fox, J.D.; Gay, N.
Journal of Food Science 51(2): 268-272
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1986.tb11106.x
Color stability of restructured beef steaks processed from beef boned 4 hr postmortem (HB) and 96 hr postmortem (CB) was determined using a Hunter color difference meter and a semi-trained color evaluation panel. Steaks were formulated using ground tenderized (2.5 cm) restructurable meat (75% of formulation), salted preblended meat (3% NaCl + 0.267% BHA, 25% of formulation) and enough ground fat to form steaks of 10% fat. Steaks were aerobically wrapped and vacuum packaged. Hunter L, a, b, a/b values and color panel scores during a 7-day retail display revealed that HB steaks had superior color stability. This was attributed to the ability of NaCl to inhibit glycolysis in the HB preblended meat and to act as a prooxidant of myoglobin in the CB preblended meat.