The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef

• Autorzy: Tkacz K. , Więk A. , Żywica R. , Banach J. K.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine the effect of high voltage electrical stimulation (330 V, 17 Hz, 120 s) of beef half-carcass and heat treatment on tenderness and water holding capacity of meat. The experimental material was a semimembranosus muscle derived from Polish Holstein-Friesian heifers (n=12). In the experiment, a forced and natural air circulation ovens were used; the raw material was heated at 170ºC to obtain a final temperature from 55 to 80ºC inside the beef. Results showed that electrical stimulation improved tenderness of roasted beef, which was demonstrated in the decrease in the maximum shear force from 39 to 26%. The electrical stimulation had a negative effect on cooking losses during roasting and water content in the final product. It has also been shown that studied quality attributes of beef depends on the type of heat treatment. Beef prepared in forced air circulation oven, were characterized by lower water content and higher values of maximum shear and compression forces than those heated in natural air circulation oven

Słowa kluczowe

EN

electrical stimulation; beef; roasting; tenderness; WHC; cooking loss

• Wydawca: Wydawnictwo Uniwersytetu Warmińsko-Mazurskiego w Olsztynie
• Czasopismo: Technical Sciences / University of Warmia and Mazury in Olsztyn
• Rocznik: 2018
• Tom: nr 21(2)
• Strony: 103--116
• Opis fizyczny: Bibliogr. 46 poz., tab., wykr.

Twórcy

autor

Tkacz K.

• Katedra Technologii i Chemii Mięsa, Uniwersytet Warmińsko-Mazurski, Plac Cieszyński 1/3, 10-719 Olsztyn

autor

Więk A.

• Department of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn

autor

Żywica R.

• Department of Commodity, University of Warmia and Mazury in Olsztyn

autor

Banach J. K.

• Department of Commodity, University of Warmia and Mazury in Olsztyn

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