HIGHTEMPERATURE CONDITIONING OF HOTBONED BEEF SUBPRIMALS Academic Article

abstract

• The right sides of 18 carcasses were randomly assigned to one of two treatments: (1) hotboned at 2 h postmortem, vacuum packaged and high temperature conditioned at 37 C for 3 h (HTC) or (2) electrically stimulated, hotboned 2 h postmortem, vacuum packaged and high temperature conditioned at 37 C for 3 h (ES + HTC). The left sides served as controls being boned 48 h postmortem. The longissimus (LD), semitendinosus (ST) and semimembranosus (SM) muscles were examined for percentage thaw loss, cook loss, total weight loss and sensory attributes. HTC increased the tenderness of LD samples, had no effect on SM samples and decreased the tenderness of ST samples. Electrical stimulation of carcasses, prior to boning and high temperature conditioning, had little effect over and above high temperature conditioning alone but did reduce variability. In LD samples, ES improved the sensory attributes whereas in ST samples, ES tended to decrease sensory attributes. Copyright 1989, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Quality

author list (cited authors)

• SEIDEMAN, S. C., CROUSE, J. D., & CROSS, H. R.

citation count

• 3

complete list of authors

• SEIDEMAN, SC||CROUSE, JD||CROSS, HR

publication date

• January 1989

publisher

• Wiley  Publisher

published in

• Journal of Food Quality  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1745-4557.1989.tb00317.x

start page

• 145

end page

• 153

volume

• 12

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1745-4557.1989.tb00317.x