Share

EFFECTS OF TIME POSTMORTEM OF ELECTRICAL STIMULATION AND POSTMORTEM CHILLING METHOD ON PORK QUALITY AND PALATABILITY TRAITS.

Author(s) : CRENWELGE D. D.

Type of article: Article

Summary

HOGS WERE USED TO DETERMINE THE EFFECTS OF ELECTRICAL STIMULATION (ES) ADMINISTERED AT VARIOUS TIMES POSTMORTEM (5, 15-20, OR 30-40 MIN) AND CHILLING TREATMENT -CONVENTIONAL: 24 HR AT 273-275 K (0-2 DEG C) OR RAPID: 239 K (-34 DEG C) FOR 3 HR THEN 273-275 K FOR 21 HR -ON PORK QUALITY AND PALATABILITY TRAITS. ES OF HOG CARCASSES, PARTICULARLY AT 5 OR 15-20 MIN POSTMORTEM, DETRIMENTALLY AFFECTS QUALITY BY INDUCING A PALER COLOR, REDUCING MUSCLE FIRMNESS, AND INCREASING MUSCLE SEPARATION. RAPID CHILLING LESSENED THESE DETRIMENTAL EFFECTS. COOKING LOSS, COOKING TIME, SHEAR FORCE VALUES, AND PALATABILITY TRAITS WERE NOT AFFECTED BY ES OR CHILLING RATE.

Details

  • Original title: EFFECTS OF TIME POSTMORTEM OF ELECTRICAL STIMULATION AND POSTMORTEM CHILLING METHOD ON PORK QUALITY AND PALATABILITY TRAITS.
  • Record ID : 1984-2323
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 1; 1984.01-02; 294-295; 297; 2 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing