Contribution No. 82-326-j, Dept. of Animal Sciences and Industry, Kansas Agr. Exp. Sta., Manhattan 66506. The authors acknowledge the efforts of J.R. Schwenke, Dept. of Statistics, Kansas State Univ. in helping with the statistical analysis and the R.L. Hruska U.S. Meat Animal Research Center, Clay Center, NE, for providing the cattle. This study is part of the S-123 Southern Regional Research Project.
Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 332–336, March 1983
How to Cite
AXE, J. E. B., KASTNER, C. L., DIKEMAN, M. E., HUNT, M. C., KROPF, D. H. and MILLIKEN, G. A. (1983), Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks. Journal of Food Science, 48: 332–336. doi: 10.1111/j.1365-2621.1983.tb10737.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/17/82; revised 11/19/82; accepted 11/21/82.
Ninety-six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.