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INFLUENCE OF LOW VOLTAGE ELECTRICAL STIMULATION AND RATE OF CHILLING ON THE CHARACTERISTICS OF LAMB MEAT.

[In Spanish. / En espagnol.]

Author(s) : CARBALLO J., JIMENEZ COLMENERO F., GARCIA MATAMOROS E.

Type of article: Article

Summary

THE EFFECT OF ELECTRICAL STIMULATION AT 56 VOLT EFFECTIVE VOLTAGE WHILE REVERSING POLARITY AND THE EFFECT OF THE RATE OF CHILLING ON THE MICROBIOLOGICAL, COLOUR AND TEXTURE CHARACTERISTICS OF< MERINO-ENTREFINO > LAMB WERE STUDIED. QUICK-CHILLING OF THE LAMB CARCASSES GAVE RISE TO CRITICAL PH AND TEMPERATURE VALUES LEADING TO COLD-SHORTENING. THESE CRITICAL VALUES DID NOT ARISE WHEN ELECTRICAL STIMULATION (EVEN WITH QUICK-CHILLING) OR A SLOWER RATE OF CHILLING WAS APPLIED. MICROBIAL GROWTH WAS DEPENDENT UPON THE RATE OF CHILLING BUT WAS NOT RELATED TO ELECTRICAL STIMULATION. ELECTRICAL STIMULATION EXERTED AN EFFECT ON MEAT COLOUR FOR ONLY A SHORT POSTMORTEM PERIOD AND DISAPPEARED AFTER 3 DAYS IN STORAGE.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1989-1021
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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