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ELECTRICAL STIMULATION, HOT BONING AND PRERIGOR COOKERY EFFECTS ON LAMB LONGISSIMUS TENDERNESS.

Author(s) : STOLARZ D. J.

Type of article: Article

Summary

PAIRED HALVES OF 32 LAMB CARCASSES WERE EITHER ELECTRICALLY STIMULATED (ES) OR NOT, THEN ASSIGNED TO ONE OF THE FOLLOWING TREATMENTS: (1) HOT BONED, COOKED PRERIGOR, FROZEN AND REHEATED (HB-PRC) ; (2) CONVENTIONALLY CHILLED AND BONED, COOKED, FROZEN AND REHEATED (CB-ARC) ; (3) HOT BONED, FROZEN AND COOKED (HB) ; AND (4) COLD-BONED, FROZEN AND COOKED (CB). ELECTRICAL STIMULATION LOWERED PEAK FORCE OF CHOPS FROM CB-ARC, HB AND CB TREATMENTS. LOWER COMPRESSION VALUES WERE NOTED FOR HB-PRC AND CB-ARC CHOPS. CHOPS COOKED IN THE MICROWAVE HAD LOWER (P LOWER THAN 0.05) WORK VALUES THAN CHOPS COOKED IN THE CONVECTION OVEN.

Details

  • Original title: ELECTRICAL STIMULATION, HOT BONING AND PRERIGOR COOKERY EFFECTS ON LAMB LONGISSIMUS TENDERNESS.
  • Record ID : 1985-1116
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1466-1469; 1488; 5 tabl.; 35 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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