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Quality of calf meat. Effect of a low-voltage electrical stimulation associated with two chilling modes.

Qualité de la viande de veau. Effet d'une stimulation électrique basse tension associée à deux modes de réfrigération.

Author(s) : BECHEREL F.

Type of article: Article

Summary

Low-voltage electrical stimulation has not improved the tenderness of the muscles of stimulated carcasses, duing rapid chilling. It has not increased weight loss in carcasses and in muscles, either under vacuum or during cooking, even after slow chilling. It results in a less darker colour of the carcass.

Details

  • Original title: Qualité de la viande de veau. Effet d'une stimulation électrique basse tension associée à deux modes de réfrigération.
  • Record ID : 1993-1451
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 13 - n. 2
  • Publication date: 1992

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