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.
Links
See other articles in this issue (1)
See the source
Indexing
-
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
View record
-
EFFECT OF ELECTRICAL STIMULATION, HIP SUSPENSIO...
- Author(s) : DRANSFIELD E., LEDWITH M. J., TAYLOR A. A.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 29 - n. 2
View record
-
STUDIES OF EXTRA LOW VOLTAGE ELECTRICAL STIMULA...
- Author(s) : HAWRYSH Z. J.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 2
View record
-
PROCESSING PROPERTIES OF PORK AS AFFECTED BY EL...
- Author(s) : SWASDEE R. L.
- Date : 1983
- Languages : English
View record
-
The effects of gender and blast-chilling time a...
- Author(s) : JEREMIAH L. E., JONES S. D. M., KRUGER G., TONG A. K. W., GIBSON R.
- Date : 1992
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 72 - n. 3
View record