Abstract
ABSTRACTRestructured steaks manufactured by two comminution methods from prerigor electrically stimulated (PES) beef, nonstimulated counterparts (NES) and postrigor non‐electrically stimulated (C) samples were compared. After frozen storage for 0,14, and 42 days, samples were subjectively evaluated for appearance and palatability traits. Objective measurements included Hunter Color, TBA, Kramer, and Instron values. Electrical stimulation reduced peak force but did not consistently improve sensory panel scores. Comminution method did not consistently affect any traits. Results suggested that subjective appearance was affected more by storage time than other treatments and that prerigor beef may be effectively utilized in restructured beef without affecting palatability traits.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
