ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES Academic Article uri icon

abstract

  • Seventy‐two sides from 36 U.S. Choice and Good grade carcasses were used to study the effects of USDA grade, postmortem excision time, storage method, and electrical stimulation (ES) on the quality traits, storage properties, chemical traits, and sensory ratings of the longissimus dorsi (LD) muscle. Postmortem boning time had significant effects on weight loss during storage and leakage ratings of the vacuum bag, with values being most favorable when sides were boned nearer to the time of slaughter. Muscles boned at 48 hr were more tender than muscles boned at 1 or 4 hr; however, as the time between slaughter and boning increased, percent thaw and cooking loss increased: Electrical stimulation tended to offset the negative effects of excision time on tenderness. Muscles that were frozen immediately or before 24 hr were borderline in tenderness. Electrical stimulation increased the tenderness of these muscles but not enough to equal the muscles that were aged 20 days. Freezing muscles immediately would involve some tenderness risk even with ES. With ES, muscles can be frozen after 24 hr. Copyright © 1980, Wiley Blackwell. All rights reserved

author list (cited authors)

  • CROSS, H. R., & TENNENT, I.

citation count

  • 24

publication date

  • July 1980

publisher