Electrical stimulation and hot boning cooking losses sensory properties and microbial counts of ground beef
Contreras, S.; Harrison, D.L.; Kropf, D.H.; Kastner, C.L.
Journal of Food Science 46(2): 457-460
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1981.tb04884.x
Six batches of ground beef, .apprx. 10, 15 or 20% fat, were fabricated from flanks (lean and fat trim) of electrically stimulated-hot boned (ESHB) or conventionally chilled (CC) beef sides. Patties (2.5 .times. 7.6 .times. 8.3 cm) from each batch were modified broiled for 35 min at 177.degree. C. Generally, ESHB and CC products were comparable in cooking and sensory properties and in microbial counts of raw products. ESHB products had slightly higher cooking losses, more intense beef flavor and were slightly juicier than CC products. Small differences between ESHB and CC products more often were attributable to fat content than to processing treatment (ESHB or CC).