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Effects of electrical stimulation and hot boning on physical changes cooking time and losses and tenderness of beef roasts

Ray, E.E.; Stiffler, D.M.; Berry, B.W.

Journal of Food Science 47(1): 210-213

1982

ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb11061.x
Accession: 005301530
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Beef semimembranosus and semitendinosus muscles were removed prerigor (1 h postmortem) and postrigor (7 days postmortem) after 1/3 of the left and right sides were electrically stimulated. The influence of electrical stimulation and hot-boning upon physical changes; cooking losses; shear force; taste panel evaluation; and time required to heat product to an internal temperature of 63.degree. C was studied. There was no consistent influence of electrical stimulation upon physical changes of prerigor muscles or upon tenderness of pre- or postrigor roasts. Hot-boned and precooked roasts were less tender than cold-boned counterparts. Cooking yields were not altered by electrical stimulation. Prerigor roasts had 9% higher yields than postrigor roasts. Prerigor roasts from electrically stimulated sides required a longer time to cook to 63.degree. C than roasts from the control sides. Hot-boning reduced the length of time of cooking (95 min/kg to 72 min/kg of raw wt).

Effects of electrical stimulation and hot boning on physical changes cooking time and losses and tenderness of beef roasts

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Related References

Ray, E.; Stiffler, D.; Berry, B. 1980: Effects of electrical stimulation and hot boning upon physical changes, cooking time and losses, and tenderness of beef roasts Proceedings of the 26th European Meeting of Meat Research Workers prepared by American Meat Science Association: 9
Ray, E.E.; Stiffler, D.M.; Berry, B.W. 1980: Effects of hot boning and cooking method upon physical changes cooking time and losses and tenderness of beef roasts Journal of Food Science 45(4): 769-772
Ray, E.; Stiffler, D.; Berry, B. 1980: Effects of hot-boning and cooking methods upon cooking time and losses, and tenderness of roasts from electrically stimulated beef carcasses Proceedings of the 26th European Meeting of Meat Research Workers prepared by American Meat Science Association: 3
Griffin, C.; Stiffler, D.; Ray, E.; Berry, B. 1981: Effects of electrical stimulation, boning time and cooking method on beef roasts Journal of food science 46(4): 987-990
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