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EFFECT OF ELECTRO-STIMULATION ON THE DEVELOPMENT OF COLD SHORTENING.

[In German. / En allemand.]

Author(s) : FOLTYS V.

Type of article: Article

Summary

EXPERIMENTS WERE CARRIED OUT ON YOUNG BULLS WEIGHING 550 KG. MEAT SAMPLES TAKEN TWO HOURS AFTER SLAUGHTER WERE PACKED WHILST STILL HOT AND THEN STORED AT 213 K (-60 DEG C) FOR 24 HOURS AND AT 253 K (-20 DEG C) FOR 72 HOURS. ON THE FIFTH DAY THE PH, FREE MOISTURE, COLOUR, COOKING LOSS AND THE TENDERNESS OF THE COOKED MEAT WERE DETERMINED AND THE SAMPLES WERE TASTED. MEAT MATURATION TOOK PLACE MORE QUICKLY IN STIMULATED SAMPLES, BUT IN THE SENSORY TESTS NO DIFFERENCES WERE NOTED. THE MEAT WAS MORE TENDER IN ALL THE STIMULATED MUSCLES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-2476
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 3
  • Publication date: 1985/03
  • Document available for consultation in the library of the IIR headquarters only.

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