Electrical stimulation and hot boning color stability of ground beef in a model system
Contreras, S.; Harrison, D.L.
Journal of Food Science 46(2): 464-467
1981
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1981.tb04886.x
Accession: 005340019
Lean and fat trim of flanks from electrically stimulated, hot boned (ESHB) or conventionally chilled (CC) beef sides were used to fabricate 6 batches of ground beef with 3 levels of fat (ESHB 10, 15 or 20% fat; CC 10, 15 or 20% fat). Raw samples were evaluated for color stability in a model system, pH and microbial counts. After 4 h exposure to radiant energy, percentage reflectance for 630-580 nm, HunterLab spectrophotometer a values, HunterLab a/b ratios and visual color scores indicated the ESHB samples were more (P < 0.05) sensitive to metmyoglobin formation, had slightly lower pH and had lower microbial counts than did CC samples.
