Research and Reviews: Meat 2001

Special Circular 183-02

Effects of Electrical Stimulation on Lipid Oxidation, Warmed-over Flavor, and Quality of Roast Beef

Table 2. Significances of main effects electrical stimulation (ES) and storage time and two-way interactions for different measurements of precooked roast beef during refrigerated storage1.   Main Effects   Treatment (ES) X Day Treatment (ES) Day Fresh meatb         pH — * —       Fat content (%) — NS —       Moisture (%) — NS —       Yield (%) — NS — Cooked meatb         pH **d         TBARS value NS NS **       Shear value NS ** **       WOA NS NS NS       WOF NS NS *       RBF *c         Tenderness NS NS * Bacterial countsa         Mesophile — — NS       Thermophile — — NS       Psychrophile — — NS 1NS = not significant, WOA = warmed over aroma, WOF = warmed over flavor, and RBF = roast beef flavor. aOne factor bTwo factors cSimple main effects were tested by contrast when a significant two-way interaction occurred. NS means nonsignificant difference *Means significant difference P < 0.05 **Means significant difference P < 0.01

Table 3. Means (standard deviations) of chemical compositions of raw beef without or with electrical stimulation (ES).   NonES ES pH 5.65* 5.59*   (0.046) (0.024) Moisture (%) 69.15 68.71   (1.378) (1.356) Fat (%) 6.40 6.14   (0.945) (0.760) *Means are significantly different (P < 0.05)