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THE EFFECT OF HIGH AND LOW VOLTAGE ELECTRICAL STIMULATION ON BEEF QUALITY.

Author(s) : EIKELENBOOM G., SMULDERS F. J. M., RUDERUS H.

Summary

COMPARISON OF THE EFFICIENCY OF STIMULATIONS OF 300 V (2 1/2 S WITH 1 1/2 S INTERVALS FOR 1.30 MIN) OR OF 85 V (1 MIN), IMMEDIATELY POSTMORTEM, WITH SLOW COOLING. A SAMPLE OF LONGISSIMUS DORSI WAS TAKEN 24 HRS POSTMORTEM AND CONTROLLED 7 DAYS POSTMORTEM. NO SIGNIFICANT DIFFERENCES BETWEEN HIGH AND LOW VOLTAGES. ON THE WHOLE, STIMULATED CARCASSES HAVE A PH VALUE LOWERED BY 1.0 TO 1.1, COMPARED TO SAMPLES 1 HR POSTMORTEM. THE SARCOMERES OF CONTROL SAMPLES ARE SHORTER. DRIP IS INCREASED (2.76 AGAINST 1.77%) AND ALSO COOKING LOSSES (26.1 AGAINST 21.4%). MEAT IS OF A BRIGHTER RED COLOUR AND SHEAR STRENGTH IS DECREASED. THE TASTE PANELS PREFERRED STIMULATED TO CONTROL SAMPLES IN 73% OF CASES FOR LOW VOLTAGE AND 65% FOR HIGH VOLTAGE (NO SIGNIFICANT DIFFERENCE).

Details

  • Original title: THE EFFECT OF HIGH AND LOW VOLTAGE ELECTRICAL STIMULATION ON BEEF QUALITY.
  • Record ID : 1983-1810
  • Languages: English
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; A:40; 148-150; 4 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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