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EFFECT OF POSTMORTEM ELECTRICAL STIMULATION ON COLOUR, TEXTURE, PH AND COOKING LOSSES OF HOT AND COLD DEBONED CHICKEN BROILER BREAST MEAT.

Author(s) : FRONING G. W., UIJTTENBOOGAART T. G.

Type of article: Article

Summary

CHICKEN BROILERS WERE ELECTRICALLY STUNNED PRIOR TO BLEEDING AND SLAUGHTER. A NONSTIMULATED CONTROL WAS USED. POSTMORTEM INTERMITTENT ELECTRICAL STIMULATION (ES) FOR 60 S WAS APPLIED USING 100 VOLTS IMMEDIATELY AFTER BLEEDING. BREAST MUSCLE PH WAS SIGNIFICANTLY LOWERED BY ES. THERE WAS AN ELECTRICAL STIMULATION X TIME INTERACTION WHEN MEASURING WARNER-BRATZLER MAXIMUM SHEAR, SLOPE, AND WORK VALUES. ELECTRICAL STIMULATION AT 0 OR 15 MIN ACTUALLY TOUGHENED THE BREAST MUSCLE, BUT ES SIGNIFICANTLY TENDERIZED BREAST MUSCLE DEBONED AT 120 AND 240 MIN, COMPARED WITH THE CONTROL. CARCASSES WERE SIGNIFICANTLY DARKER IN COLOR. COOKING LOSSES AND EXPRESSIBLE MOISTURE WERE SIGNIFICANTLY INCREASED BY ES.

Details

  • Original title: EFFECT OF POSTMORTEM ELECTRICAL STIMULATION ON COLOUR, TEXTURE, PH AND COOKING LOSSES OF HOT AND COLD DEBONED CHICKEN BROILER BREAST MEAT.
  • Record ID : 1989-1431
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 67 - n. 11
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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