Effects of electrical stimulation and hot boning on functional characteristics of pre blended beef muscle in model systems
Choi, Y.I.; Kastner, C.L.; Dikeman, M.E.; Hunt, M.C.; Kropf, D.H.
Journal of Food Science 49(3): 867-869
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1984.tb13230.x
Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to 1 of 4 treatments: conventionally boned after chilling at 2.degree.-8.degree. C until 48 h postmortem (CB); hot boned at 1 h postmortem (HB); ES during bleeding and conventionally boned at 48 h postmortem (ESCB); and ES during bleeding and hot boned at 1 h postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in nonstimulated (P < 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P < 0.05) these values in ESHB and ESCB sides.