Processing Properties of Beef Clod Muscles as Affected by Electrical Stimulation and Post-Rigor Frozen Storage

Publisher Website
Google Scholar
Abstract
Effects of frozen storage (−18 C or −40 C) for 8 mo on sensory and processing properties of electrically stimulated (ES) beef clods were determined. Eight pairs of clod muscle groups (left side = ES; right side = not stimulated, NES) from Santa Gertrudis bullocks (15 to 18 mo of age) that had been fed a high concentrate grain diet for 130 d, were used. After 4 mo, clods stored at −18 C had less (P<.01) off-flavor, were more (P<.01) palatable and had more (P<.05) salt-soluble protein (SSP) than clods stored at −40 C. These properties were not affected by storage temperature after 6 mo of storage but, at that time, clods stored at −18 C had lower moisture and higher fat contents than those stored at −40 C (P<.05). After 8 mo storage, clods stored at −18 C were more (P<.01) palatable, had less (P<.01) off-odor and had more (P<.01) SSP than those stored at −40 C. Storage temperature rather than ES appeared to cause these differences. Regardless of storage temperature, ES clods had similar SSP and pH values to those of NES clods.

This publication has 0 references indexed in Scilit: