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THE ELECTRIC STIMULATION OF CARCASSES IN FRANCE: TESTS IN SLAUGHTERHOUSES.

LA STIMULATION ELECTRIQUE DES CARCASSES EN FRANCE : ESSAIS EN ABATTOIRS.

Author(s) : ROZIER J.

Type of article: Article

Summary

THE AA. SURVEY THE PROBLEMS OF MEAT RIPENING (EFFECT OF TEMPERATURE, VARIATIONS OF PH, FIXATION OF CALCIUM ION) AND REPORT THE RESULTS OF THE FIRST TESTS ON THE ELECTRIC STIMULATION OF BEEF CARCASSES IN THREE BIG FRENCH SLAUGHTER-HOUSES, USING EITHER EARLY LOW-VOLTAGE STIMULATION OR LATE HIGH VOLTAGE STIMULATION. THESE RESULTS ARE GIVEN IN FOUR TABLES, CORRESPONDING TO THE MEASUREMENT OF PH AND TO THE SCORES GIVEN BY A TASTE PANEL FOR MEAT CUTS FROM BEEF OF VARIOUS BREEDS (TENDERNESS AND FLAVOUR), COMPARING THOSE ELECTRICALLY STIMULATED AND CONTROLS (ON THE WHOLE MORE THAN ABOUT HUNDRED ANIMALS). LOW VOLTAGE ELECTRIC STIMULATION RESULTS IN A MARKED DECREASE IN MUSCLE PH (INCONCLUSIVE TESTS WITH HIGH VOLTAGE) AND MARKEDLY ACCELERATES RIPENING, ASSESSED 6 AND 13 DAYS AFTER SLAUGHTERING, WITH 12 HR COOLING AT 283 K (10 DEG C) AND STORAGE AT 278 K (5 DEG C). THEREFORE, IT REDUCES THE EFFECTS OF AN EARLY QUICK COOLING OF MEAT, STORAGE IN A COLD ROOM HAS TO BE SHORTER, MASS LOSS DUE TO DRYING IS MINIMISED, BUT, AFTER THE AA., THE INVESTIGATIONS SHOULD BE FURTHERED IN ORDER TO HAVE A FULL PICTURE OF THE EFFECTS OF THE ELECTRIC STIMULATION OF CARCASSES BY LOW VOLTAGE CURRENT (RECOGNIZED AS PREFERABLE TO HIGH VOLTAGE CURRENT), ESPECIALLY IN THE CASE OF HOT-BONED MEAT. G.G.

Details

  • Original title: LA STIMULATION ELECTRIQUE DES CARCASSES EN FRANCE : ESSAIS EN ABATTOIRS.
  • Record ID : 1981-1220
  • Languages: French
  • Source: RTVA - vol. 19 - n. 163
  • Publication date: 1980/11
  • Document available for consultation in the library of the IIR headquarters only.

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