Effects of electrical stimulation hot boning and mixing vs. tumbling on the physical and chemical properties of beef logs
Jones, M.L.; Ray, E.E.; Thomas, J.D.; Tsao, H.M.
Journal of Food Science 51(1): 1-4
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1986.tb10821.x
Paired sides of 20 steer carcasses were used to determine the effects of electrical stimulation (ES), hot-boning (HB), and mixing vs tumbling on the physical and chemical properties of restructured beef logs. Proximate analysis data showed HB to increase water-holding capacity and ash content over cold-boning (CB). Electrical stimulation increased peak force (PF) values over nonstimulation (NS), but there was no difference in the distance to peak force (DPF) values or energy values, indicating a slight improvement in binding ability with ES. Electrical simulation and HB increased binding ability of the meat proteins. Results of this study suggest that tumbling should be used with HB and mixing should be used with CB to reduce moisture losses.