Section 6
Chapter 5,302

Effects of electrical stimulation temperature of boning and storage time on bacterial counts and shelf life characteristics of beef cuts

Berry, B.W.; Kotula, A.W.

Journal of Food Science 47(3): 852-857


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb12729.x
Accession: 005301576

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Strip loins and eye of rounds from 16 beef carcasses were used to study the effects of electrical stimulation (ES), no stimulation (NS), hot-boning (HB) and cold-boning (CB) on bacteriological and shelf-life evaluations. Following 7 days of vacuum-packaged storage, coliform counts were higher in the drip fluid from strip loins and lean surfaces of eye of rounds from ES compared to NS carcasses. A major advantage for HB in this study was the additional time required in retail display before the occurrence of lean surface discoloration. A previously identified benefit of lighter lean color with ES beef in carcass and primal cut form was also found in this study during display of retail cuts.

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