Home
  >  
Section 6
  >  
Chapter 5,341

Electrical stimulation and the hot boning of beef

Gilbert, K.V.; Davey, C.L.; Newton, K.G.

New Zealand Journal of Agricultural Research 20(2): 139-144

1977


ISSN/ISBN: 0028-8233
DOI: 10.1080/00288233.1977.10427317
Accession: 005340023

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Beef sides were stimulated immediately after carcass dressing and then hot boned, the primal cuts being transferred to freezing or chilling at 2 h post mortem. Despite rapid freezing (7-10 h) rigor was achieved before meat temperature had fallen low enough (< 10.degree. C) to induce cold shortening. The meat was as tender as that boned from sides chilled conventionally for 24 h. Alternatively, if the cuts were chilled to 5.degree. C over a period of 46 h before freezing, shortening was avoided and the meat aged to a highly acceptable and uniform level. Since bacterial growth was limited by the much shorter processing time, the meat was more wholesome than that produced by conventional chilling and aging procedures.

Full Text Article emailed within 0-6 h: $19.90