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

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

Acta Alimentaria Polonica 8(3-4): 111-122

1982


Accession: 005301577

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Abstract
Electrical stimulation and hot boning did not produce major microbial problems in strip loins and eye of rounds held under vacuum packaged storage for 7 or 14 days. Color improving benefits associated with electrical stimulation of carcasses also extend into retail display. Steaks from hot-boned primals also appear capable of being held longer under retail display than steaks from cold-boned primals before the occurrence of extensive lean surface discoloration.