Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning |
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| Authors: | LA CECCHI DL HUFFMAN WR EGBERT WR JONES |
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| Affiliation: | The authors are with the Dept. of Animal and Dairy Sciences and Alabama Agricultural Experiment Station, Auburn Univ., AL 36849. |
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| Abstract: | Chucks from 12 electrically stimulated steer carcasses were randomly assigned to one of 3 treatments: (1) cold boned CB], (control), (2) hot boned HB], and (3) hot boned/time conditioned HB/TC], (5 hr at 18°C). Infraspinatus, Serratus ventralis, Subscapularis, Supraspi-natus, Teres major, and Triceps brachii were excised from each chuck according to treatment conditions. No differences (P > 0.05) were noted among treatments for muscle yields, cooking loss, proximate composition, or collagen content; however, differences (P<0.05) were found among muscles. Differences (P < 0.05) were found among treatments and muscles for ultimate pH, sarcomere length, Warner Bratzler shear values, and Hunter color ‘a’ values. Sarcomere length of muscles assigned to CB treatment were longer (P < 0.05) than HB and HB/ TC treatments. |
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