ELECTRICAL STIMULATION OF HIDE‐ON AND HIDE‐OFF CALF CARCASSES
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In 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5‐4.0 set duration of 440 volts; 45–75 min post‐exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P > 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2‐11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P > 0.05) affect color, length of sarcomeres, thawing‐cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide‐off, electrically stimulated carcasses with hide‐on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide‐on vs hide‐off). Copyright © 1979, Wiley Blackwell. All rights reserved
author list (cited authors)
SMITH, G. C., DUTSON, T. R., CROSS, H. R., & CARPENTER, Z. L.