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ELECTRICAL STIMULATION OF CARCASSES. DEVELOPMENT OF NEW, FULLY AUTOMATED EQUIPMENT.

Author(s) : SMULDERS F. J. M., EIKELENBOOM G.

Type of article: Article

Summary

IN A FIRST EXPERIMENT THE EFFECTS ON THE SENSORY MEAT QUALITY OF 9,000 V, LOW FREQUENCY (0.83 HERTZ) PULSES WITH A SMALL PULSE WIDTH (300 MICROSECONDS) WERE INVESTIGATED. THIS PROCEDURE PRODUCED A SIGNIFICANTLY MORE RAPID PH FALL, ALTHOUGH THE DIFFERENCES IN PH WERE RATHER SMALL. THE TREATMENT EFFECTED A TENDERISATION OF VEAL IN THE ABSENCE OF COLD SHORTENING. A SECOND EXPERIMENT REVEALED THAT COMBINING HIGH VOLTAGE PULSES WITH A LOW VOLTAGE COMPONENT (35 V, 14 HERTZ) APPLIED DURING THE INTERVAL BETWEEN THE PULSES, HASTENED THE PH FALL AS COMPARED WITH HIGH VOLTAGE PULSES ALONE. A PROTOTYPE AND COMMERCIALLY AVAILABLE EQUIPMENT BASED ON A COMBINED HIGH VOLTAGE (3,000 V, 0.83 HERTZ, 1.5 MS PULSE WIDTH)/LOW VOLTAGE (35 V, 14 HERTZ) ACTION WERE INVESTIGATED IN A THIRD AND FOURTH EXPERIMENT. THE IMPROVEMENT IN SENSORY MEAT QUALITY WAS SATISFACTORY IN BOTH EXPERIMENTS.

Details

  • Original title: ELECTRICAL STIMULATION OF CARCASSES. DEVELOPMENT OF NEW, FULLY AUTOMATED EQUIPMENT.
  • Record ID : 1986-0675
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 11
  • Publication date: 1985/11
  • Document available for consultation in the library of the IIR headquarters only.

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