ABSTRACTWe evaluated the effects of hot‐fat trimming, low‐voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot‐fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot‐fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot‐fat trimming may be practiced at the industry level without affecting overal
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