THE EFFECT OF ELECTRICAL STIMULATION ON THE PALATABILITY AND CONSUMER ACCEPTANCE OF BONELESS RIB STEAKS
作者： L. E. JEREMIAH , A. H. MARTIN
DOI: 10.1111/J.1745-4557.1981.TB00725.X
关键词: Animal science 、 Tenderness 、 Purebred 、 Palatability 、 Stimulation 、 Taste 、 Medicine 、 Flavor
摘要: A total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each steers heifers (1/2 blood Chianina) 11 to 15 months age with carcasses weighing approximately 270 kg, after 255 days on a high concentrate ration, were utilized evaluate the effects electrical stimulation upon palatability consumer acceptance boneless rib steaks. The right side carcass was electrically stimulated at 400 V (AC 50 60 cycles/sec) using hog stunner maximum output 5 amps, immediately splitting, while left served as an unstimulated control. Boneless steaks presented experienced taste panel (1/side) distributed household consumers (4/side) for evaluation overall tenderness acceptability flavor, juiciness, tenderness, palatability. Significant (P <0.05) treatment not observed in cooking losses, acceptance, any attributes evaluated, indicating that prerigor stimulation, prior chilling, did produce meaningful differences these traits, type conditions employed this study.
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