Share

INVESTIGATION OF LOW VOLTAGE STIMULATED BEEF CARCASSES.

Author(s) : NILSSON H., RUDERUS H., FABIANSSON S.

Summary

THE ELECTRICAL PARAMETERS USED WERE 15 V PEAK-TO-PEAK SQUARE WAVE PULSES OF 0.5 PULSES/SECOND FOR 1 MINUTE. LONGISSIMUS DORSI WAS REMOVED AND VACUUM PACKAGED. DRIP AND COOKING LOSSES, SHEAR FORCE AND BACTERIOLOGICAL STANDARD WERE DETERMINED. TENDERNESS, TASTE AND JUICINESS WERE EVALUATED BY A TRAINED PANEL. THE AUTHORS ARE OF THE OPINION THAT LOW VOLTAGE ELECTRICAL STIMULATION IS AN EXCELLENT METHOD FOR PRODUCING MEAT OF GOOD QUALITY AT A LOWER COST THAN BY CONVENTIONAL METHODS.

Details

  • Original title: INVESTIGATION OF LOW VOLTAGE STIMULATED BEEF CARCASSES.
  • Record ID : 1981-0135
  • Languages: English
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 1; n. 2.2; 80-86; 3 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing