Tenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation Academic Article uri icon

abstract

  • Steaks (arm; blade; seven‐bone; rib, small‐end; top loin; tenderloin; top sirloin; tip, cap‐off; and round) from electrically stimulated (ES) and control sides of 20 beef carcasses were cut and frozen at 5 days postmortem. Forequarter muscles that were improved by ES were the longissimus dorsi (rib steak), the subscapularis and supraspinatus (blade steak), and the superficial pectoral (arm steak). Hindquarter muscles that were improved by ES were the longissimus dorsi (top loin steak), the biceps femoris and gluteus medius (top sirloin steak), and the semimembranosus and biceps femoris (round steak). ES, in addition to improving tenderness of the longissimus dorsi, increased tenderness of other major muscles in the carcass. Copyright © 1981, Wiley Blackwell. All rights reserved

altmetric score

  • 3

author list (cited authors)

  • McKEITH, F. K., SAVELL, J. W., & SMITH, G. C.

citation count

  • 22

publication date

  • November 1981

publisher