From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e. 1 1/2 h at −1 to −4°C, 3 m.s−1 immediately after slaughter followed by chilled storage at 1 ± 1°C). After 12 d of storage at 1 ± 1°C all primals were unpacked and cut into steaks which were subsequently displayed at 3±1°C under continuous illumination with a 300–400 Lux lamp. At days 0, 2, and 4 the color of the steaks was measured both instrumentally (Hunter L*, a*, b* and spectrum analysis) and visually (6-member butcher-panel). After 4 d of display steaks from hot boned psoas major muscles had a more stable color (higher a*- and chroma-values) than steaks from cold boned counterparts (P<0.05) which coincided with slightly, though not significantly, better color scores (P<0.10). The color stability of the longissimus muscle was not affected by time of boning. It is concluded that the color-stabilizing effect of hot boning is fairly small and probably of marginal significance to the retailer when electrical stimulation is included in the slaughtering process.
Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle
