Share

IIR document

POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.

Author(s) : LOCKYER D. K., DRANSFIELD E.

Summary

VARIABILITY IN TEXTURE IN COMMERCIALLY PROCESSED CHICKEN AND TURKEY IS CAUSED BY THE INTERACTION OF GLYCOLYSIS AND COOLING REGIMES. ELECTRICAL STIMULATION WAS APPLIED USING THE CRITERIA FOR RED MEATS. IT REDUCED THE INCIDENCE OF COLD SHORTENING BUT INCREASED THE INCIDENCE OF HEAT TOUGHENING AND WAS NOT SUITABLE FOR UNIVERSAL COMMERCIAL APPLICATION. SLOW COOLING ALSO REDUCED THE INCIDENCE OF COLD SHORTENING. THE EXTENT OF TOUGHENING WHICH WAS RELATED TO THE RATE OF GLYCOLYSIS WOULD VARY BETWEEN FACTORIES BECAUSE OF DIFFERENCES IN STRAINS OF POULTRY AND DIFFERENCES IN TRANSPORTATION, HANDLING AND SLAUGHTER PROCEDURES. A UNIFIED PROCESSING SYSTEM CANNOT BE RECOMMENDED TO MINIMISE VARIATION IN TEXTURE. REDUCTION IN THE VARIATION IN TOUGHNESS COULD BE OBTAINED, IN PRINCIPLE, BY MONITORING THE RATE OF GLYCOLYSIS IN INDIVIDUAL CARCASES AND APPLYING THE APPROPRIATE ELECTRICAL STIMULATION OR COOLING REGIME, BUT CURRENT METHODS ARE TOO SLOW TO OPERATE AT CONVENTIONAL LINE SPEEDS.

Available documents

Format PDF

Pages: 1986-3

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.
  • Record ID : 1988-0660
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 95-99; 1 fig.; 1 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing