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THE PH VALUE AS AN INDICATOR FOR THE PRIMARY COOLING OF MUSCLE MEAT. THE INFLUENCE OF ELECTRICAL STIMULATION AND COOLING ON POSTMORTEM GLYCOLYSIS.

Author(s) : SPECHT H., KUNIS J.

Summary

THE AUTHORS INVESTIGATED THE EFFECT OF THE ELECTRICAL STIMULATION OF BEEF AND MUTTON CARCASSES AND INDIVIDUAL MUSCLES ON GLYCOLYSIS RATE DURING MEAT CHILLING. THEY GIVE THE EFFECT OF STIMULATION PARAMETERS ON THE DECREASE IN PH AND THE RATE OF PH DEVELOPMENT AFTER ELECTRICAL TREATMENT. POSTMORTEM STIMULATION LEADS TO ACCELERATED GLYCOLYSIS. THE PRERIGOR STAGE IS REDUCED AND COLD-SHORTENING DUE TO QUICK CHILLING IS AVOIDED. THE PH VALUE IS AN INDICATOR EASY TO MEASURE FOR APPRECIATING THE EFFICIENCY OF ELECTRICAL STIMULATION.

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Pages: 240-245

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Details

  • Original title: THE PH VALUE AS AN INDICATOR FOR THE PRIMARY COOLING OF MUSCLE MEAT. THE INFLUENCE OF ELECTRICAL STIMULATION AND COOLING ON POSTMORTEM GLYCOLYSIS.
  • Record ID : 1988-1073
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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