Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle |
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| Authors: | S. D. SHIVAS C. L. KASTNER M. E. DIKEMAN M. C. HUNT D. H. KROPF |
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| Affiliation: | Authors Kastner, Dikeman, Hunt and Kropf are affiliated with the Dept. of Animal Sciences and Industry, Weber Hall, Kansas State Univ., Manhattan, KS 66506.;Author Shivas is affiliated with Oscar Mayer Foods Corporation, Madison, WI. |
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| Abstract: | Taste panel, Warner-Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and hot-boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted. |
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