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ELECTRO-STIMULATION: EFFECTS ON MEAT QUALITY, POSSIBLE PRACTICAL APPLICATIONS.

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

Type of article: Article

Summary

THE LEFT SIDES OF 28 BEEF CARCASES WITH A WEIGHT OF BETWEEN 220 AND 370 KG WERE STIMULATED WITH AN ALTERNATING CURRENT (50 HZ) VARYING BETWEEN 50 AND 600 VOLTS WITHIN 30 TO 45 MINUTES AFTER THE DEATH. THE RIGHT SIDES REMAINED UNTREATED. THE CARCASES WERE CHILLED IN SUCH A WAY THAT THERE WAS NO COLD SHORTENING. ELECTRO-STIMULATED SAMPLES WERE DESCRIBED AS : THE MOST FREQUENT SCORE WAS 4 POINTS, WHILST THE CONTROLS WERE GIVEN 3 POINTS (). ELECTRO-STIMULATION COULD BE AN ADVANTAGE IF VERY RAPID CHILLING IS NEEDED OR IF EFFICIENT HOT BONING IS POSSIBLE.

Details

  • Original title: ELECTRO-STIMULATION: EFFECTS ON MEAT QUALITY, POSSIBLE PRACTICAL APPLICATIONS.
  • Record ID : 1983-0530
  • Languages: English
  • Source: Fleischwirtschaft - vol. 62 - n. 7
  • Publication date: 1982/07
  • Document available for consultation in the library of the IIR headquarters only.

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