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Effects of preslaughter exercise electrical stimulation type of packaging tray display temperature and time on acceptance and shelf life of beef steaks

Nortje, G.L.; Naumann, H.D.; Naude, R.T.; Naude, L.; Oosthuizen, W.; Jordaan, E.; Grobler, I.

Journal of Food Science 51(1): 12-15

1986

ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb10824.x
Accession: 005321187
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Eight steers, of which four were exercised prior to slaughter, were slaughtered and one side of each carcass electrically stimulated (ES). Steaks from combined wingrib and sirloin were packaged in two types of plastic foam trays, overwrapped with PVC and displayed in cabinets either at 0.degree. C or 5.degree. C meat surface temperature. Display temperature and period of display significantly influenced shelflife and overall appearance of steaks. ES enhanced tenderness and improved muscle color but caused more weight loss during display when compared with steaks from unstimulated carcasses. All factors investigated had a significant influence on percentage weight loss during display while stress and tray depth also negatively influenced cooking weight loss encountered during cooking.

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