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BIOCHEMICAL AND QUALITY CHARACTERISTICS OF OVINE MUSCLES AS AFFECTED BY ELECTRICAL STIMULATION, HOT BONING, AND MODE OF CHILLING.

Author(s) : RASHID N. H.

Type of article: Article

Summary

TWENTY-FOUR LAMB SIDES WERE RANDOMLY ASSIGNED TO FOUR TREATMENTS. ELECTRICAL STIMULATION WAS PERFORMED WITHIN 15 MIN POSTMORTEM (350 V WITH 10 HERTZ) FOR 4 MIN. ELECTRICALLY STIMULATED AND SLOWLY CHILLED 5 HR AT 287 + OR -2 K (14 + OR -2 DEG C) SIDES SIGNIFICANTLY EXHIBITED MORE RAPID PH DECLINE IN THE LONGISSIMUS DORSI (LD) MUSCLE, LESS COLD SHORTENING IN THE SIMITENDINOSUS (ST) MUSCLE AND GREATER TENDERNESS IN BOTH LD AND ST MUSCLES THAN SIDES CHILLED AT 275 K (2 DEG C). NONE OF THE TREATMENTS HAD ANY EFFECT ON COOKING LOSS OF ST AND LD MUSCLES, LEAN COLOUR OF LD MUSCLE DURING A 4-DAY RETAIL DISPLAY, AND SOLUBILITY OF DIFFERENT PROTEIN FRACTIONS AS WELL AS THE SWELLING FACTOR OF THE STROMA PROTEIN OF LD MUSCLES.

Details

  • Original title: BIOCHEMICAL AND QUALITY CHARACTERISTICS OF OVINE MUSCLES AS AFFECTED BY ELECTRICAL STIMULATION, HOT BONING, AND MODE OF CHILLING.
  • Record ID : 1983-2195
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 136-140; 3 fig.; 3 tabl.; 55 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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