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

[In German. / En allemand.]

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 HIGH VOLTAGES (50-600 VOLTS) FOR 90 SECONDS WITH INTERVALS, USING AN ALTERNATIVE CURRENT (50 HZ). RIGOR MORTIS AT A PH OF ABOUT 5.9 OCCURRED ABOUT 6 HOURS EARLIER IN THE STIMULATED MUSCLES. COLD SHORTENING AT TEMPERATURES BELOW 283 K (10 DEG C) BEFORE THE ONSET OF RIGOR MORTIS AND CONDITIONS PRODUCING INCREASED WATERINESS IN THE MEAT WERE AVOIDED. WATER BINDING CAPACITY, GRILLING LOSS AND RING-SHAPED LIQUID AREA WAS NOT AFFECTED BY ELECTRO-STIMULATION. DRIP LOSSES AFTER 7 DAYS SHOWED A SLIGHT TENDENCY TO IMPROVE AFTER STIMULATION AT HIGHER VOLTAGES. THAW LOSSES FROM FROZEN AND THAWED MEAT WERE NOT DISADVANTAGEOUSLY AFFECTED BY ELECTRO-STIMULATION.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1985
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 4
  • Publication date: 1982/04
  • Document available for consultation in the library of the IIR headquarters only.

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