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  • 11
    Electronic Resource
    Electronic Resource
    Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Ninety-six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinylchloride film. LD from HB was mostly visually darker, had less oxymyoglobin, and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10384.x
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  • 12
    Electronic Resource
    Electronic Resource
    Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10737.x
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  • 13
    Electronic Resource
    Electronic Resource
    Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Ground beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7-26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low-fat patties (5 and 10%) were firmer in texture, more crumbly at end-of-chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner-Bratzler and Lee-Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low-fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low- and high-fat patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05416.x
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  • 14
    Electronic Resource
    Electronic Resource
    Flavor and Aroma Influences on Acceptance of Polyvinyl Chloride Versus Vacuum Packaged Ground Beef (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: Untrained panelists compared vacuum packaged (VP) ground beef to polyvinyl packaged (PVC) product to determine if cooked flavor differences existed and to determine cooked flavor and raw aroma preferences. Beef trim was ground and packaged 12 days (VP) and 3 days (PVC) prior to testing. Triangle testing indicated that the pan fried samples had different (P〈0.01) beef flavor. Preference testing indicated that the PVC product was preferred over the VP product. Both products were liked. Seventy percent would cook the VP product based on its raw aroma, 49% would cook the PVC product. Based on flavor and aroma characteristics, the VP product should compete favorably with PVC packaged ground beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11103.x
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  • 15
    Electronic Resource
    Electronic Resource
    Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks (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: Ninety-six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish-red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish-red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot boned cuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12971.x
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  • 16
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle (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: Taste panel, Warner-Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and hot-boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13272.x
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  • 17
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P 〈 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P 〈 0.05) these values in both ESHB and ESCB sides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13230.x
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  • 18
    Electronic Resource
    Electronic Resource
    RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Unadjusted percentage reflectance ratios or differences at 630 nm/580 nm, 507 nm/572 nm, 572 nm/525 nm, 630 nm — 580 nm and K/S adjustment of 572 nm/525 nm and 507 nm/572 nm showed high pooled within-cell correlation coefficients to visual color scores of beef muscles displayed under 1076 lumens/m2 Deluxe Warm White lighting at 2°C up to 5 days. Adjusting reflectance to K/S did not improve correlation coefficients. Multiple regression analysis showed that %R 630 nm —%R 580 nm contributed most to R2 of prediction equations in three of four beef muscles studied. Use of %R 630 nm —%R 580 nm is recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07510.x
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  • 19
    Electronic Resource
    Electronic Resource
    Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Beef round muscles were injection-enhanced to 6%, packaged in high-oxygen (HiOx) or ultra-low oxygen (LoOx) modified atmospheres, stored 7 d and displayed 2 d (HiOx) or stored 16 d and displayed 1 d (LoOx) at 0 °C, and cooked to 71.1 °C. Raw internal color for steaks in HiOx was lighter, redder, more yellow and saturated, and had more oxymyoglobin and less deoxymyoglobin than steaks in LoOx (P 〈 0.0001). Cooked internal color of steaks from HiOx appeared prematurely brown and was darker, less red, yellow, and saturated, and had more denatured myoglobin than steaks from LoOx (P 〈 0.0001). This study presents conclusive evidence that modified-atmosphere packaging influences internal cooked color development of beef steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15506.x
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  • 20
    Electronic Resource
    Electronic Resource
    Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: — Color and microbiology of steaks and ground beef stored in 0.4% CO, 30% CO2, and 69.6% N2 (but removed from the modified atmosphere before display) were compared with product displayed immediately after packaging in polyvinyl chloride film (only atmospheric oxygen). Storage of ground beef, loineye, inside round, and tenderloin steaks for up to 35 d in 0.4% CO resulted in typical initial bloomed color. Compared with product exposed to only oxygen, storage of ground beef and loineye steaks in 0.4% CO decreased color stability, whereas color life increased for tenderloin and inside semimembranosus muscles. No steaks having acceptable color had spoilage levels of microbes (≥log 7). Thus, carboxymyoglobin formed from 0.4% CO did not mask microbial spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17854.x
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