Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef Academic Article

abstract

• Ground beef was prepared from electrically stimulated and nonstimulated sides of 24 U.S. Utility grade carcasses that were boned 1, 3 or 24 hr postmortem. Postmortem electrical stimulation had no negative effects or, the physical, sensory or cooking properties of ground beef patties. Time of boning had significant effects on percent height change during cooking, total cooking loss, tenderness, and juiciness. As cooning time increased, the effects on the traits were negative. Copyright 1981, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Science

author list (cited authors)

• CROSS, H. R., & TENNET, I.

citation count

• 17

complete list of authors

• CROSS, HR||TENNET, IVONNE

publication date

• January 1981

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1981.tb14585.x

start page

• 292

end page

• 295

volume

• 46

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.1981.tb14585.x