Effects of Electrical Stimulation and Hot‐Boning on Physical Changes, Cooking Time and Losses, and Tenderness of Beet Roasts

摘要

ABSTRACTBeef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) after one‐half of the left and right sides were electrically stimulated. The influence of electrical stimulation and hot‐boning upon physical changes; cooking losses; shear force; taste panel evaluation; and time required to heat product to an internal temperature of 63°C was studied. There was no consistent influence of electrical stimulation upon physical changes of prerigor muscles or upon tenderness of pre– or postrigor roasts. Hot‐boned and precooked roasts were less tender than cold‐boned counterparts. Cooking yields were not altered by electrical stimulation. Prerigor roasts had 9 higher yields than postrigor roasts. Prerigor roasts from electrically stimulated sides required a longer time to cook to 63°C than roasts from the control sides. Hot‐boning reduced the length of time of cooking (95 min/kg to 72 mm/kg o