THE EFFECT OF ELECTRICAL STIMULATION AND EARLY PROCESSING ON MEAT TENDERNESS.

Type of article: Article

Summary

11 MEAT BULLS WERE STIMULATED ELECTRICALLY (ES ; 85 V, 14 HERTZ). 11 ANIMALS SERVED AS CONTROLS (NS). COLOUR AND SARCOMERE LENGTH WAS MEASURED AT DAY 1 AND DAY 2 POSTMORTEM. DRIP LOSS AND SHEAR FORCE WERE DETERMINED AFTER VACUUM STORAGE AT DAY 8 POSTMORTEM. DRIP LOSS DURING VACUUM STORAGE WASLOWEST IN SAMPLES FROM NS CARCASSES TAKEN AT 2 DAYS POSTMORTEM. AT BOTH SAMPLING MOMENTS ES CARCASSES WERE SIGNIFICANTLY MORE TENDER. IT IS SUGGESTED THAT IN EARLY PROCES-SING OF BEEF, AS A RESULT OF THE CHILLING AND PROCESSING TIME APPLIED, MUSCLE SHORTENING MAY OCCUR, WHICH MAY DECREASE THE TENDERNESS AND INCREASE ITS VARIABILITY. THIS CAN BE COUNTE-RACTED BY ES.

Details

Original title: THE EFFECT OF ELECTRICAL STIMULATION AND EARLY PROCESSING ON MEAT TENDERNESS.
Record ID : 1988-1071
Languages: German
Source: Fleischwirtschaft - vol. 67 - n. 9
Publication date: 1987/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Tenderness; Vacuum; Meat; Drip; Chilling; Beef; Organoleptic property; Electrical stimulation; Colour