Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment

Abstract

Semlmembranosus muscles from paired sides-electrically stimulated (ES) and not-stimulated (NES)-of mature cows were used to determine effects of certain postmortem treatments (state of rigor/temnerature) and of ES on nrocessinz uronerties. ES decreased (P<O.OS) pH values for prerigor, prerigor/f;dzen and postrigor/frozen'muscles; but did not affect (P>O.O5) values for total protein or juice loss during cooking. State of rigor/temperature treatment affected pH and salt-soluble protein (SSP) values more than did ES treatment. pH values differed (P<O.O5) between each state of rigor/temperature treatment for both ES and NES samples. Salt-soluble protein values were higher (P<O.O5) for NES prerigor than for NES postrigor/ frozen samples and higher (P<O.O5) for NES postrigor than for NES postrigor/frozen samples. SSP values for ES muscles were higher (P<O.O5) for ES nostrizor samples than for ES postriaor/ frozen -samples. but were no< different for other comparis&s.

Effects of Electrical Stimulation, Hot‐Boning and Mixing vs Tumbling on the Physical and Chemical Properties of Beef Logs

“…There is generally little problem with tenderness in a restructured product, so most of the increases in Kramer shear values have been attributed to increased binding ability of the meat proteins. These results , 1982a;Choi et al, 1984). When comparing mixing vs tumbling, or CB vs HB, no (P>O.OS) influence on the binding ability of the meat proteins was found.…”

Advances in Meat Research

“…In view of this truly remarkable array of near-panacean abilities, it is not really surprising that tenderization per se is not the principal inducement for stimulator use in U.S. meat plants (Terrell et al 1982). In most countries, less emphasis is placed on the cosmetic features of marbling and color (and, perhaps, correspondingly more on direct consumer reaction) than in the United States, and tenderness is the primary-and often the only-reason to apply the ES process.…”