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Impact of electric stimulation on the colour of refrigerated meat during its storage.

[In Russian. / En russe.]

Author(s) : KULIKOVSKAJA L. V., RUMYNSKAJA O. I.

Type of article: Article

Summary

Refrigerated beef samples, electrically stimulated and non-stimulated (controls), were held in modified atmosphere (99% nitrogen and 1% oxygen) and air. It was noted that electric stimulation creates the conditions making possible to increase the reflective power of the muscular tissue. For six days, stimulated meat is clearer and lighter red than the non-stimulated samples. Difference in colour is neither related to total content of pigments nor to the relative amounts of the different forms of myoglobin. The increase in luminance index was caused by the changes in structure of the muscular tissue after electric stimulation. After 7 days, the differences in colour fade away. Refrigerated meat, regardless of electric stimulation, has to be held in a low-oxygen atmosphere. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1995-3641
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 1
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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