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A preliminary study on the effect of electrical stimulation on VFC in beef.

Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.

Type of excerpt: Book chapter

Summary

In the experiment paired Sternomandibularis muscles from four Chianina cattle were used. Low voltage electrical stimulation was applied in two of the four carcasses after bleeding. Left and right muscles from each carcass were sampled at the end of slaughter and chilled to 0 °C or approximately 15 °C up to 3.5 or 24 hours, respectively, and then the temperature was maintained between 0 and 5 °C. After 7 days of ageing the conventionally chilled muscles were more tender than the very fast chilled muscles. However, in the very fast chilled muscles the electrical stimulation resulted in less severe muscle and sarcomere shortening and slightly less tough meat. Morphological observations showed that very fast chilling is associated with higher stretching of the connective tissue. The consequences on texture are to be further investigated.

Details

  • Original title: A preliminary study on the effect of electrical stimulation on VFC in beef.
  • Record ID : 2000-0824
  • Languages: English
  • Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

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