Abstract
ABSTRACTSides of 30 carcasses obtained from steers of Hereford and Angus (HA), Braham (Br) or Sahiwal (Sh) crossbreds were electrically stimulated (ES) by high voltage or remained as controls (CN). Longissimus muscle at the 12th rib of carcasses from the Br and Sh crossbreds was darker (P < 0.05) in color and possessed greater (P < 0.05) degrees of dark coarse band formation than muscle from the HA crossbreds. Broiled steaks from carcasses of Br and Sh crossbreds were less tender than steaks from HA. Electrical stimulation markedly improved (P < 0.05) dark coarse band formation, color and tenderness of steaks within the Bos indicus breed groups. Improved tenderness was associated with better (P < 0.05) sensory panel scores for ease of fragmentation of the myofibrillar portion and less (P < 0.05) connective tissue.
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 callDisclaimer: 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.
