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THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.

Author(s) : MARSH B. B.

Summary

BY USING ELECTRICAL STIMULATION (500 V) AT 2 AND 60 HERTZ AND A SLOW COOLING RATE, THE AUTHOR STUDIED THE INDIVIDUAL EFFECTS OF RAPID ACID PRODUCTION AND FIBER RUPTURE. AT 60 HERTZ APPLIED FOR 10 SECONDS (600 IMPULSES), THERE IS MUCH DISRUPTION, BUT THE GLYCOLYTIC RATE IS NOT ACCELERATED. THE LOW FREQUENCY PROCESS (5 MIN, 600 IMPULSES) DOES NOT CAUSE ANY STRUCTURAL DISORGANIZATION AND PH DECREASES RAPIDLY. STIMULATION AT A NORMAL FREQUENCY TENDERIZES MEAT BUT AT A LOW FREQUENCY TOUGHNESS IS SIGNIFICANT. THE QUICK DECLINE OF PH DOES NOT IMPROVE QUALITY BUT REDUCES IT. THIS RESULT SHOWS THAT LOW VOLTAGE STIMULATION MAY HAVE AN UNFAVOURABLE EFFECT ON TENDERNESS, IF THERE IS NO LIKELIHOOD OF COLD-SHORTENING. THE RESULT ALSO SHOWS THAT MEAT STIMULATED AT A HIGH VOLTAGE IS ALWAYS MORE TENDER THAN THAT STIMULATED AT LOW VOLTAGE, WHAT-EVER THE COOLING RATE.

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Details

  • Original title: THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.
  • Record ID : 1988-0649
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 75-80; 1 fig.; 1 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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