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INFLUENCE OF ELECTRO-STIMULATION ON THE MEAT QUALITY OF VARIOUS PARTS OF THE BOVINE CARCASE.

[In German. / En allemand.]

Author(s) : MOJTO J.

Type of article: Article

Summary

BULLS AND COWS WERE SUBJECTED TO ELECTRO-STIMULATION (80 V AT 14 HERTZ DURING 60 SEC) AFTER BEING SLAUGHTERED AND CHILLED. ANIMALS FROM THE SAME HERD, WERE USED AS CONTROLS. THE EFFECTS OF ELECTRO-STIMULATION WERE ASSESSED. ELECTRO-STIMULATION ACCELERATED GLYCOLYTIC CHANGES. THE AVERAGE PH VALUES 1 HOUR POSTMORTEM WERE 6.52 FOR STIMULATED CARCASES AND 6.88 FOR UNSTIMULATED CARCASES. IN BOTH STIMULATED AND UNSTIMULATED MEAT COOKING LOSSES WERE HIGHEST IN THE M. BICEPS BRACHII (SHOULDER) AND LOWEST IN THE M. LONG. DORSI. ALL MUSCLES OF THE STIMULATED CARCASES HAD MUCH LOWER TENDERNESS AFTER COOKING AND DID BETTER IN SENSORY TESTS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0608
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 9
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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