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PROCESSING PROPERTIES OF PORK AS AFFECTED BY ELECTRICAL STIMULATION, POST-SLAUGHTER CHILLING AND MUSCLE GROUP.

Author(s) : SWASDEE R. L.

Type of article: Article

Summary

LEFT SIDES OF 30 SLAUGHTERED PIGS WERE ELECTRICALLY STIMULATED (ES) ;RIGHT SIDES WERE NOT STIMULATED. SIDES WERE PLACED IN A CONVENTIONAL COOLER (24 HR) OR BLAST FREEZER (3 HR) OR SHOWERED WITH A BRINE SOLUTION. TWENTY-FOUR HR POSTMORTEM, PICNIC SHOULDERS WERE DISSECTED INTO FOUR MUSCLE GROUPS. ES DECREASED PH VALUES FOR PREDOMINANTLY WHITE MUSCLES, INCREASED JUICE LOSS DURING COOKING FOR SHANK MUSCLES AND DECREASED PERCENTAGES OF SALT-SOLUBLE PROTEIN FOR RED AND SHANK MUSCLES. OTHER MUSCLE PROPERTIES WERE NOT AFFECTED BY ES. RAPID INITIAL CHILLING DID NOT AFFECT PROCESSING PROPERTIES.

Details

  • Original title: PROCESSING PROPERTIES OF PORK AS AFFECTED BY ELECTRICAL STIMULATION, POST-SLAUGHTER CHILLING AND MUSCLE GROUP.
  • Record ID : 1983-2194
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 150-151; 162; 2 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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