J. Anim Sci.
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J. Anim Sci. 1982. 54:964-969.
© 1982 American Society of Animal Science
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Processing Properties of Beef Clod Muscles as Affected by Electrical Stimulation and Post-Rigor Frozen Storage1

R. N. Terrell2, J. A. Jacobs3, J. W. Savell2 and G. C. Smith2

Texas Agricultural Experiment Station, Texas A&M University, College Station 77843

Abstract

Effects of frozen storage (—18 C or —40 C) for 8 mo on sensory and processing properties of electrically stimulated (ES) beef clods were determined. Eight pairs of clod muscle groups (left side = ES; right side = not stimulated, NES) from Santa Gertrudis bullocks (15 to 18 mo of age) that had been fed a high concentrate grain diet for 130 d, were used. After 4 mo, clods stored at —18 C had less (P<.01) off-flavor, were more (P<.01) palatable and had more (P<.05) salt-soluble protein (SSP) than clods stored at —40 C. These properties were not affected by storage temperature after 6 mo of storage but, at that time, clods stored at —18 C had lower moisture and higher fat contents than those stored at —40 C (P<.05). After 8 mo storage, clods stored at —18 C were more (P<.01) palatable, had less (P<.01) off-odor and had more (P<.01) SSP than those stored at —40 C. Storage temperature rather than ES appeared to cause these differences. Regardless of storage temperature, ES clods had similar SSP and pH values to those of NES clods.

Footnotes

1 T.A. 17000 from the Texas Agr. Exp. Sta. This study was partially supported by King Ranch, Inc., Kingsville, TX; LeFiell and Company, Inc., San Francisco, CA and Kaybe Foods Inc., West Chicago, IL.

2 Meats and Muscle Biol. Section, Dept. of Anim. Sci.

3 Dept. of Anim. Sci., Idaho Agr. Exp. Sta., Univ. of Idaho. Moscow 83843.






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Copyright © 1982 by the American Society of Animal Science.