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  • 1
    Electronic Resource
    Electronic Resource
    Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Six batches of ground beef, approximately 10, 15, or 20% fat, were fabricated from flanks (lean and fat trim) of electrically stimulated-hot boned (ESHB) or conventionally chilled (CC) beef sides. Patties (2.5 × 7.6 × 8.2 cm) from each batch were modified broiled for 35 min at 177°C. Generally, ESHB and CC products were comparable in cooking and sensory properties and in microbial counts of raw products. ESHB products had slightly higher cooking losses, more intense beef flavor, and were slightly juicier than CC products. Small differences between ESHB and CC products more often were attributable to fat content than to processing treatment (ESHB or CC).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04884.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Electrical Stimulation and Hot Boning: Color Stability of Ground Beef in a Model System (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Lean and fat trim of flanks from electrically stimulated, hot boned (ESHB) or conventionally chilled (CC) beef sides were used to fabricate six batches of ground beef with three levels of fat (ESHB 10, 15, or 20% fat; CC 10, 15, or 20% fat). Raw samples were evaluated for color stability in a model system, pH, and microbial counts. After 4 hr exposure to radiant energy, percentage reflectance for 630 – 580 nm, HunterLab spectrophotometer a values, HunterLab a/b ratios, and visual color scores indicated the ESHB samples were more (P 〈 0.05) sensitive to metmyoglobin formation, had slightly lower pH, and had lower microbial counts than did CC samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04886.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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