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

Author(s) : DILWORTH A. W., COOK G. L.

Summary

ELECTRICAL STIMULATION (ES) IS NOT WIDELY USED IN THE UNITED KINGDOM AND HAS ONLY BEEN INSTALLED ON A MINORITY OF BEEF LINES. THE PAPER GIVES AN INDICATION OF CONSUMER REACTION TO ES BEEF AND CONCLUDES THAT THERE IS NO DEMONSTRABLE PREFERENCE FOR ES COMPARED WITH NON ES BEEF. NOR WAS THERE FOR SLOWER COOLED CARCASSES, AND ALSO NO INDICATION THAT COLD TOUGHENING COULD BE AVOIDED. THE COLOUR OF RAW MUSCLE WAS IMPROVED BY ES AND SOME DATA IS GIVEN. G.R.S.

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Pages: 1986-3

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Details

  • Original title: THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON THE COLOUR AND EATING QUALITY OF BEEF.
  • Record ID : 1988-1074
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 89-93; 3 fig.; 5 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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