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THE EFFECT OF ELECTRICAL STIMULATION, TIME OF BONING AND HIGH TEMPERATURE CONDITIONING ON SENSORY QUALITY TRAITS OF PORCINE LONGISSIMUS DORSI MUSCLE.

Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.

Type of article: Article

Summary

ELECTRICAL STIMULATION SIGNIFICANTLY ACCELERATES A REDUCTION IN PH BUT HAS NO EFFECT ON SENSORY QUALITY. HOT BONING REDUCES THE EXUDATION LOSSES SIGNIFICANTLY MORE THAN COLD BONING. SHEAR VALUES INCREASE WITH HOT BONING BUT DECREASE WITH AN AGEING PROCESS OF 4 HOURS DURATION AT 288 K (15 DEG C) ; EXUDATION LOSSES ARE THEN REDUCED. IT IS SUGGESTED THAT AREDUCTION IN PROTEOLYTIC ACTIVITY IS PREVENTED BY USING REFRIGERATION AND IS RESPONSIBLE FOR THESE PHENOMENA. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-250407.

Details

  • Original title: THE EFFECT OF ELECTRICAL STIMULATION, TIME OF BONING AND HIGH TEMPERATURE CONDITIONING ON SENSORY QUALITY TRAITS OF PORCINE LONGISSIMUS DORSI MUSCLE.
  • Record ID : 1990-1099
  • Languages: English
  • Source: Meat Sci. - vol. 25 - n. 2
  • Publication date: 1989

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