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EFFECT OF ELECTRO-STIMULATION ON THE QUALITY OF MEAT STORED IN DIFFERENT WAYS.

[In German. / En allemand.]

Author(s) : FOLTYS V.

Type of article: Article

Summary

CATTLE WAS STIMULATED AT 80 V AND 14 HERTZ FOR 90 SECONDS. THE SAMPLES WERE STORED FOR 2 HOURS AT 289 K (16 DEG C), HEATED OR COOLED AT VARIOUS RATES AND THEN STORED AT 277 K (4 DEG C). DUE TO THE ELECTRO-STIMULATION GLYCOLYTIC PROCESSES WERE ACCELERATED WITH A MARKED DROP IN THE PH. THERE WERE NO IMPORTANT DIFFERENCES AS REGARDS MOISTURE CONTENT OR STORAGE AND COOKING LOSSES. AFTER HEAT TREATMENT THE STIMULATED MEAT WAS DEFINITELY MORE TENDER. THE RISK OF PRODUCING TOUGH MEAT IS REDUCED BY ELECTRO-STIMULATION, PROVIDED THAT THE MEAT IS CHILLED QUICKLY AFTER SLAUGHTER. ELECTRO-STIMULATION AND SUITABLE STORAGE METHODS PRODUCES MEAT OF EXCELLENT CONSISTENCY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-2192
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 2
  • Publication date: 1983/02
  • Document available for consultation in the library of the IIR headquarters only.

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