Accelerated Chilling and Packaging Effects on Enhanced Beef Round Muscles
نویسنده
چکیده
منابع مشابه
Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation...
متن کاملMuscle profiling: Characterizing the muscles of the beef chuck and round.
To fully characterize properties of the muscles of the beef chuck and round, and to reveal potential opportunities to upgrade the value, 39 different muscles were dissected from 142 beef carcasses differing in carcass weight, yield grade, and quality grade. Numerous physical and chemical properties of the muscles were determined. Muscle effects were observed for all traits (objective color, exp...
متن کاملEffects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
The objectives were to determine the effects of packaging atmosphere and injection-enhancement on tenderness, sensory traits, desmin degradation, and display color of different beef muscles. Longissimus lumborum (LL; n = 12 pairs), semitendinosus (ST; n = 12 pairs), and triceps brachii (TB; n = 24 pairs; 12 from the same carcasses as the LL and ST and 12 additional pairs) were obtained from the...
متن کاملIn-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.
In-home evaluations of the M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n=266) muscles that were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control (no tenderization or enhancement treatment) were conducted. Consumers (n=261) cooked these steaks and were asked to document cooking method and degree of doneness, and provide...
متن کاملEffects of Spray Chilling and Carcass Spacing on Beef Carcass Cooler Shrink and Grade Factors 1
A two-part study was conducted at a commercial beef slaughter plant to determine the effects of conventional and spray chilling on carcass yields and traits, and also to determine the effects of carcass spacing on carcass yields in a spray-chilling system. In the first part, 15 steer beef carcasses per day were selected on three consecutive days, and alternate right and left sides were subjecte...
متن کامل