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


Accession: 005301577

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

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.