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
ISSN/ISBN: 0028-8233 DOI: 10.1080/00288233.1977.10427317
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.