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EFFECTS OF ELECTRICAL STIMULATION AND DELAYED CHILLING OF BEEF CARCASSES ON CARCASS AND MEAT CHARACTERISTICS.

Author(s) : ELGASIM E. A.

Type of article: Article

Summary

A 2X2 FACTORIAL EXPERIMENTAL DESIGN WITH 2 REPLICATIONS WAS USED TO STUDY THE EFFECTS OF A COMBINATION OF ELECTRICAL STIMULATION AND DELAYED CHILLING OF CARCASS ON MEAT CHARACTERISTICS. TWENTY STANDARD OR GOOD GRADE BEEF CATTLE WERE SLAUGHTERED AND 10 SIDES WERE ASSIGNED TO EACH OF THE 4 TREATMENTS. MEAT CHARACTERISTICS WERE EVALUATED SUBJECTIVELY (SENSORY PANEL EVALUATION) AND OBJECTIVELY (W-B SHEAR DEVICE). ELECTRICALLY STIMULATED CARCASSES COOLED FASTER IN THE FIRST HOUR POSTMORTEM; THEREAFTER THE ORDER OF FURTHER COOLING WAS REVERSED. THE 24 HR POSTMORTEM WEIGHT LOSS IN THE ELECTRICALLY STIMULATED CARCASSES WITH DELAYED CHILLING DID NOT DIFFER (P HIGHER THAN 0.05) FROM THOSE RECEIVING ELECTRICAL STIMULATION PLUS IMMEDIATE CHILLING NOR THOSE NOT STIMULATED BUT CHILLED IMMEDIATELY. FOR DELAYED CHILL CARCASSES, 24 HR POSTMORTEM WEIGHT LOSS WAS LOWER (P LOWER THAN 0.05) IN ELECTRICALLY STIMULATED THAN IN NONSTIMULATED GROUPS. ING LOSSES. THE DIFFERENCE IN SARCOMERE LENGTHS AMONG THE 4 TREATMENTS WAS NOT SIGNIFICANT (P HIGHER THAN 0.05). AT THE MICROSTRUCTURAL LEVEL, AN OPEN TRIAD AND T-SYSTEM WERE OBSERVED IMMEDIATELY FOLLOWING ELECTRICAL STIMULATION. AS EARLY AS 24 HR POSTMORTEM, CONSIDERABLE Z-LINE DEGRADATION WAS OBSERVED INTHE ELECTRICALLY STIMULATED AND DELAYED CHILLED SAMPLES.

Details

  • Original title: EFFECTS OF ELECTRICAL STIMULATION AND DELAYED CHILLING OF BEEF CARCASSES ON CARCASS AND MEAT CHARACTERISTICS.
  • Record ID : 1982-0136
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 340-343; 349; 6 fig.; 3 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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