Abstract
SummaryOur objectives were to assess the effects of low‐dose irradiation and electrical stimulation on quality parameters of beef from Bos indicus × Bos taurus bulls. Loins from six animals were assigned to either irradiation (2.5 kGy) or electric stimulation (150 V, 50 Hz for 2 min), resulting in four treatments. From each treatment, 2.54‐cm‐thick steaks were cut, packaged in LDPE pouches, and stored at 4 °C for 28 days. Irradiated samples had shelf‐life of 28 days compared with non‐irradiated samples (P < 0.05). However, TBARS values were greater in irradiated samples compared with non‐irradiated samples. Electrically stimulated samples were tender, but had lower water holding capacity and greater redness and drip loss compared with non‐electric stimulated (P < 0.05). Thus, a combination of irradiation and electric stimulation can improve tenderness and reduce aerobic plate count of meat obtained from old and undernourished bulls of Bos indicus×Bos taurus origin.
Sign-in/Register to access full text options 
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 callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
