THE EFFECT OF CARCASS ELECTRICAL STIMULATION ON MEAT OBTAINED FROM BOS INDICUS AND BOS TAURUS CATTLE1

Journal of Food Quality - Tập 10 Số 6 - Trang 407-416 - 1988
J. D. Crouse1, S. C. Seideman1, L. V. Cundiff1
1Roman L. Hruska U.S. Meat Animal Research Center, ARS, U.S. Department of Agriculture, Clay Center, NE 68933

Tóm tắt

ABSTRACTSides of 30 carcasses obtained from steers of Hereford and Angus (HA), Braham (Br) or Sahiwal (Sh) crossbreds were electrically stimulated (ES) by high voltage or remained as controls (CN). Longissimus muscle at the 12th rib of carcasses from the Br and Sh crossbreds was darker (P < 0.05) in color and possessed greater (P < 0.05) degrees of dark coarse band formation than muscle from the HA crossbreds. Broiled steaks from carcasses of Br and Sh crossbreds were less tender than steaks from HA. Electrical stimulation markedly improved (P < 0.05) dark coarse band formation, color and tenderness of steaks within the Bos indicus breed groups. Improved tenderness was associated with better (P < 0.05) sensory panel scores for ease of fragmentation of the myofibrillar portion and less (P < 0.05) connective tissue.

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Thông tin
Thông tin xuất bản

Journal of Food Quality

Tập 10 Số 6

407-416

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