Abstract
ABSTRACTSixteen steer carcasses were selected to study effects of electrical stimulation, boning time and cooking methods on palatability traits, cooking loss and chemical composition of beef biceps femoris muscle. Eight carcasses were electrically stimulated and eight carcasses served as controls. The biceps femoris muscle was removed from one side of each carcass within 2 hr of exsanguination and from the remaining side following a 48‐hr chill. Muscles were subdivided and cooked in either a convectional electric or a microwave oven. Electrical stimulation resulted in longer (P < 0.01) sarcomeres for cooked product but did not affect palatability traits, cooking loss or chemical content. Hot boning reduced (P < 0.01) cooking loss and tenderness, resulted in less (P < 0.05) total, soluble and insoluble collagen and increased the juiciness score and moisture percentage when compared with 48‐hr boning. Microwave cooking produced a greater (P < 0.01) cooking loss and a higher shear force value than convectional electric cooking.
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