Effects of electrical stimulation hot boning and chilling on bull semimembranosus muscle
Shivas, S.D.; Kastner, C.L.; Dikeman, M.E.; Hunt, M.C.; Kropf, D.H.
Journal of Food Science 50(1): 36-38
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1985.tb13272.x
Taste panel, Warner-Bratzler shear force (WBS) and cooking loss characteristics of semimembranous (SM muscles from 30 electrically stimulated and hot-boned (ESHB) or control young bull sides were evaluated. At 2 h postmortem, muscles were excised from electrically-stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5.degree.-7.degree. C until 24 h postmortem; then 2.degree.-4.degree. C for 24 h. At 48 h postmortem, steaks were cut, vacuum packaged and aged (2.degree.-4.degree. C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted.