Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boning.


From eight electrically stimulated and eight non-stimulated cows the righthand-side longissimus and psoas major muscles were hot boned within 1 1 2 h post mortem, vacuum packaged and chilled and storred at 1±1°C. Immediately after slaughter, the lefthand carcass-sides were blast-chilled for 1 1 2 h and subsequently chilled at 1±1°C until the following day… (More)
DOI: 10.1016/0309-1740(90)90005-Q


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