ELECTRICAL STIMULATION AND HOT BONING OF BEEF.

STIMULATION ELECTRIQUE ET DESOSSAGE A CHAUD DES VIANDES BOVINES.

Type of article: Article

Summary

THE ARGUMENTS IN FAVOUR OF THE ELECTRICAL STIMULATION AND HOT BONING OF BEEF ARE SURVEYED, IN THE LIGHT OF NUMEROUS STUDIES EXTENSIVELY ABSTRACTED IN THE BULL. OF THE IIR AND SOME TECHNICAL CONDITIONS TO BE SPECIFIED ARE LISTED: A. OPTIMUM CONDITIONS OF STIMULATION (ELECTRIC PARAMETERS), BOUNDARIES NOT TO BE EXCEEDED FOR COOLING, AVERAGE GAIN OF RIPENING TIME, EFFECTS ON MEAT DRIP, COLOUR AND FLAVOUR; B. HOT BONING PROCEDURE (TEMPERATURE THRESHOLD) AND EFFECTS ON QUALITY (DRIP, COOKING LOSS). IN FRANCE (AS IN THE EEC) PROBLEMS OF REGULATIONS APPEAR AS FOR SANITATION AND STAFF SAFETY (HAZARD OF HIGH ELECTRIC VOLTAGE IN A HUMID ENVIRONMENT). G.G.

Details

Original title: STIMULATION ELECTRIQUE ET DESOSSAGE A CHAUD DES VIANDES BOVINES.
Record ID : 1982-1984
Languages: French
Source: Filière Viande - vol. 4 - n. 40
Publication date: 1981/12
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Regulations; Safety; Meat; Chilling; Beef; Electrical stimulation; Hygiene; Hot boning