电刺激热剔骨牛肉与非刺激冷剔骨牛肉的储存和展示特性

Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef.

作者信息

Griffin C L, Shackelford S D, Stiffler D M, Smith G C, Savell J W, Brasington C F

机构信息

Department of Animal Science, Meats and Muscle Biology Section, Texas A & M University, College Station, Texas 77843-2471, USA.

出版信息

Meat Sci. 1992;31(3):279-86. doi: 10.1016/0309-1740(92)90058-C.

DOI:10.1016/0309-1740(92)90058-C

PMID:22059629

Abstract

One side, randomly selected from each of 33 carcasses from forage-fed steers, was electrically stimulated within 30 min of exsanguination and hot-bonded (ESHB). Opposite sides were not electrically stimulated and were cold-boned (NESCB) following a 24 h chill (0°C). From 17 ESHB sides, portions of the longissimus dorsi (LD) and semimembranosus (SM) muscles were removed and immediately vacuum packaged. LD and SM muscles were removed from the remaining 16 ESHB sides, wrapped in polyvinyl chloride film, chilled (0°C) for 22 h and then vacuum packaged. LD and SM muscles from NESCB sides (n = 33) were removed and the vacuum packed at 24 h post mortem. Whole muscle characteristics were evaluated initially and after storage periods of 7, 14 or 21 days and steaks were displayesd for 5 years thereafter. Neither hot versus cold-boning nor storage for 21 days affected retail display characteristics of LD and SM steaks (P > 0·05). As retail display time increased, retail lean color, fat color and overall appearance scores decreased.

摘要

从33头以草料喂养的阉牛的胴体中，每头随机选取一侧，在放血后30分钟内进行电刺激并热粘合（ESHB）。另一侧不进行电刺激，在24小时冷藏（0°C）后进行冷剔骨（NESCB）。从17个ESHB侧中，取出部分背最长肌（LD）和半膜肌（SM），立即进行真空包装。从其余16个ESHB侧中取出LD和SM肌肉，用聚氯乙烯薄膜包裹，在0°C下冷藏22小时，然后进行真空包装。从NESCB侧（n = 33）取出LD和SM肌肉，并在宰后24小时进行真空包装。最初对全肌肉特性进行评估，并在储存7、14或21天后进行评估，此后将牛排展示5年。热剔骨与冷剔骨以及21天的储存均未影响LD和SM牛排的零售展示特性（P>0·05）。随着零售展示时间的增加，零售瘦肉颜色、脂肪颜色和整体外观评分降低。