Share

ELECTRO-STIMULATION: BIOCHEMICAL AND COLLOID CHEMICAL CHANGES IN BEEF MUSCLE.

Author(s) : HONIKEL K. O., WOLTERSDORF W.

Type of article: Article

Summary

CARCASE SIDES OF COWS AND BULLS WERE STIMULATED 30-45 MIN AFTER SLAUGHTER AT 50-600 VOLTS (50 HZ) FOR 90 SECONDS WITH INTERVALS. ELECTRO-STIMULATION ACCELERATED THE POSTMORTEM DROP IN PH. RIGOR MORTIS AT A PH OF ABOUT 5.9 OCCURRED ABOUT 6 HOURS EARLIER. COLD SHORTENING AND CONDITIONS PRODUCING INCREASED WATERINESS IN THE [MEAT TEMPERATURES ABOVE 308 K (35 DEG C) AT A PH OF BELOW 6.0] WERE THUS AVOIDED. WATER BINDING CAPACITY WAS NOT AFFECTED BY ELECTRO-STIMULATION. DRIP LOSSES AFTER 7 DAYS SHOWED A SLIGHT TENDENCY TO IMPROVE AFTER ELECTRO-STIMULATION AT HIGHER VOLTAGES.

Details

  • Original title: ELECTRO-STIMULATION: BIOCHEMICAL AND COLLOID CHEMICAL CHANGES IN BEEF MUSCLE.
  • Record ID : 1983-0531
  • Languages: English
  • Source: Fleischwirtschaft - vol. 62 - n. 7
  • Publication date: 1982/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing