Abstract
The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.
| Original language | English |
|---|---|
| Pages (from-to) | 1763-1768 |
| Number of pages | 6 |
| Journal | Asian-Australasian Journal of Animal Sciences |
| Volume | 14 |
| Issue number | 12 |
| Publication status | Published - 2001 Dec 1 |
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Keywords
- Electrical Stimulation
- Hanwoo Beef
- Meat Quality
- Storage
- Temperature Conditioning
ASJC Scopus subject areas
- Animal Science and Zoology
Cite this
Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage. / Kim, Byoung-Chul; Rhee, Min-Suk; Ryu, Y. C.; Imm, J. Y.; Koh, K. C.
In: Asian-Australasian Journal of Animal Sciences, Vol. 14, No. 12, 01.12.2001, p. 1763-1768.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage
AU - Kim, Byoung-Chul
AU - Rhee, Min-Suk
AU - Ryu, Y. C.
AU - Imm, J. Y.
AU - Koh, K. C.
PY - 2001/12/1
Y1 - 2001/12/1
N2 - The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.
AB - The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.
KW - Electrical Stimulation
KW - Hanwoo Beef
KW - Meat Quality
KW - Storage
KW - Temperature Conditioning
UR - http://www.scopus.com/inward/record.url?scp=0035603705&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0035603705&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0035603705
VL - 14
SP - 1763
EP - 1768
JO - Asian-Australasian Journal of Animal Sciences
JF - Asian-Australasian Journal of Animal Sciences
SN - 1011-2367
IS - 12
ER -