ShareEffect of different electrical stimulation and chilling treatments on pork quality.
Author(s) : TAYLOR A. A., TANTIKOV M. Z.
Type of article: Article
Summary
The effects of electrical stimulation at 700 volts (12.5, 14 or 25 hertz, 60 or 90 seconds) and of rapid chilling (10 deg C within 2-3 h) or conventional chilling (10 deg C within 5 h) are studied. The pH decrease is measured, as well as drip losses and meat tenderness. It is recommended to apply a 700-volt, 12.5 hertz stimulation for 90 seconds, twenty minutes after slaughtering.
Details
- Original title: Effect of different electrical stimulation and chilling treatments on pork quality.
- Record ID : 1993-0307
- Languages: English
- Source: Meat Sci. - vol. 31 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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The effect of chilling, electrical stimulation ...
- Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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EFFECT OF ELECTRICAL STIMULATION, HIP SUSPENSIO...
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- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 29 - n. 2
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INVESTIGATION OF LOW VOLTAGE STIMULATED BEEF CA...
- Author(s) : NILSSON H., RUDERUS H., FABIANSSON S.
- Date : 1979/08/27
- Languages : English
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Qualité de la viande de veau. Effet d'une stimu...
- Author(s) : BECHEREL F.
- Date : 1992
- Languages : French
- Source: Viandes Prod. carnés - vol. 13 - n. 2
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EFFECTS OF COMBINED PREMORTAL AND POSTMORTAL EL...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1988
- Languages : English
- Source: Nahrung - vol. 32 - n. 5
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