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 4. Effect of electrical stimulation on pH values and roast beef flavor scores of precooked roast beef during refrigerated storage.   Days PH values 0 2 4       NonES1 5.885a(0.07)5 5.87(0.09) 5.92 b(0.02)       ES2 5.79Cb(0.02) 5.88B(0.03) 5.98 Aa(0.04) RBF3         NonES NE4 5.88Aa(1.36) 6.06a Ab(1.35)       ES NE 6.06Aa(1.16) 4.83b Ba(1.54) 1NonES= non-electrically stimulated 2ES= electrically stimulated 3RBF= roast beef flavor score evaluated by the trained panel 4NE= not evaluated 5Means (standard deviations) abc Means with different uppercase superscripts within the same row of one measurement are significantly different (P < 0.05) abMeans with different lowercase superscripts within the same column of one measurement are significantly different (P < 0.05)

Table 5. Main effect of electrical stimulation or time on TBARS values, shear values, WOA, WOF and tenderness of precooked roast beef. Main effect TBARS value (mg/kg) Shear value (Kg) WOA1 WOF2 Tenderness3 Stimulation   NonES4 0.50A 4.39 A 4.09A 4.54A 5.89A ES5 0.46A 3.59B 3.53A 4.22A 6.53A Time   0 0.28c 2.99c NE6 NE NE 2 0.45b 3.99b 3.71a 3.94b 6.63a 4 0.71a 5.00a 3.89a 4.81a 5.81b 1WOA = warmed-over aroma score evaluated by the trained panel 2WOF = warmed-over flavor score evaluated by the trained panel 3Tenderness= tenderness score evaluated by the trained panel 4NonES = non-electrically stimulated 5ES = electrically stimulated 6NE = not evaluated AB Means with different uppercase superscripts within main effect of stimulation are significantly different (P < 0.05) abcMeans with different lowercase superscripts within main effect of time are significantly different (P < 0.05)