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
Kim, B-C., Rhee, M-S., Ryu, Y. C., Imm, J. Y., & Koh, K. C. (2001). Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage. Asian-Australasian Journal of Animal Sciences, 14(12), 1763-1768.