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THE ELECTRIC STIMULATION OF CARCASSES: A TECHNOLOGICAL < EXTRA > FOR THE MEAT INDUSTRY.

LA STIMULATION ELECTRIQUE DES CARCASSES : UN TECHNOLOGIQUE POUR L'INDUSTRIE DE LA VIANDE.

Author(s) : VALIN C., VIGNERON X.

Type of article: Article

Summary

CARCASSES SHOULD BE COOLED IMMEDIATELY AFTER SLAUGHTERING, BUT IF COOLING IS TOO RAPID, IT MAY RESULT IN MEAT TOUGHENING. IN ADDITION, HOT-BONING, PRACTICED NOW FOR A FEW YEARS, MAKES IT POSSIBLE TO INDIVIDUALISE MUSCLES ; THESE CAN BE COOLED ESPECIALLY RAPIDLY AND THEN BE SUBJECTED TO SOME SHRINKAGE. ELECTRIC STIMULATION ACCELERATES THE DECREASE IN PH, WHICH IS LOWERED TO 6 BEFORE MUSCLE TEMPERATURE REACHES 283 K (10 DEG C). THERE ARE TWO PROCEDURES: LOW VOLTAGE STIMULATION (20 TO 80 V) AND HIGH VOLTAGE STIMULATION (UP TO 600 V). THE AA. STUDY THE CONDITIONS OF ACHIEVING STIMULATION AND DISCUSS THE TEST RESULTS OBTAINED ON DIFFERENT MUSCLES. G.G.

Details

  • Original title: LA STIMULATION ELECTRIQUE DES CARCASSES : UN TECHNOLOGIQUE POUR L'INDUSTRIE DE LA VIANDE.
  • Record ID : 1981-1221
  • Languages: French
  • Source: Génie rural - n. 10
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

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