T.A. 17003 of the Texas Agricultural Experiment Station. This research was funded in part by grants from the King Ranch Inc., Kingsville, TX and LeFieII Company, San Francisco, CA.
Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 47, Issue 2, pages 687–688, March 1982
How to Cite
HOSTETLER, R. L., DUTSON, T. R. and SMITH, G. C. (1982), Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss. Journal of Food Science, 47: 687–688. doi: 10.1111/j.1365-2621.1982.tb10158.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/13/81; accepted 9/18/81.
Six steaks from each of 24 loins (from electrically stimulated and control sides of each of 12 steers) were thawed to produce steak temperatures of 2, 7,13,14,18 or 26°C just prior to cooking. After cooking to 70°C steaks with a starting temperature of 26°C were 30% more tender than those with a starting temperature of 2°C. Electrical stimulation increased tenderness of steaks from all treatments (an average of 23%), and no interaction was found between electrical stimulation and starting steak temperature. Tenderness and cooking loss can be optimized by electrically stimulating carcasses and by starting cookery when steaks have high internal temperatures.