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  • 1985-1989  (4)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Postmortem environmental factors such as chill time before ribbing, evaluation time after ribbing, interstate shipment, ribeye condition and ribeye cover condition were related to beef carcass lean maturity and marbling evaluations. Also, effects of lighting type and intensity on the evaluation of beef quality factors were studied. Beef carcasses chilled 48 h or less before ribbing required additional chilling after ribbing (greater than 30 min) in order to optimize lean maturity and marbling scores. I n general, carcasses that are thoroughly chilled and have covered ribeye surfaces are likely to maintain or develop more youthful lean maturity evaluation scores during shipment. Carcasses that were less chilled at initial evaluations and had ribeye surfaces that remained substantially covered during transportation were more likely to increase in marbling scores during transportation. Carcasses chilled for only 24 h at initial evaluation and that had a “Small” or lower amount of marbling were more subject to change in marbling score during shipment than carcasses that were more thoroughly chilled or carcasses that had higher levels of marbling. Lean maturity evaluations were optimized when beef carcasses were evaluated under “high” incandescent (1937 lux) lighting, whereas marbling scores were optimized when beef carcasses were evaluated under “medium” incandescent (1076 lux) lighting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00773.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT-BONED BEEF (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sides from 33 forage-fed steers were electrically stimulated and hotboned (ESHB) and muscles were vacuum-packaged either within 2 h (17 sides) or at 24 h (16 sides). Opposite sides were not electrically stimulated and were cold-boned (NESCB) and vacuum-packaged at 24 h. For ESHB muscles, packaging time did not affect (P〈0.05) palatability. Longissimus steaks from ESHB sides (pooled across packaging treatments) had lower (P〈0.05) shear force values than steaks from NESCB sides. As storage time of muscles increased from 7 to 21 days, shear force values generally decreased. Combining electrical stimulation with hot-boning enabled the removal of muscles without detrimental effects on beef palatability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00775.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Forty-four Charolais crossbred bulls and steers from a similar background and fed commercially were slaughtered and the right side of each carcass was electrically stimulated. Electrical stimulation reduced lean maturity scores (bulls and steers) and, for steers, lowered lean firmness scores (softer lean) and improved “heat-ring” scores. Electrical stimulation significantly improved most tenderness measurements on steaks from young bulls, but was only effective in decreasing shear force values of steaks from steers. Electrical stimulation was more effective in improving the tenderness of steaks from bulls than those from steers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11191.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Forty-eight Charolais bulls (n=24) and steers (n=24) were commercially fed, slaughtered and subprimals were distributed to three retail stores. Consumers were able to detect differences in tenderness for steaks from the rib, loin and top sirloin of bulls and steers, but not for steaks or roasts from the round (except for the eye of round steak) and chuck of bulls and steers. However, 91.7% and 86.8% of the consumers of steaks from steers and bulls, respectively, indicated that they would purchase similar steaks again while 92.3% and 93.2% of the consumers of roasts indicated they would purchase similar roasts from steers and bulls, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13301.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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