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Recherche sur la stimulation électrique de boeuf au Royaume-Uni.

Research on electrical stimulation of beef in United Kingdom.

Auteurs : TAYLOR A. A., RICHARDSON R. I.

Type d'extrait : Chapitre d'ouvrage

Résumé

Although the larger carcass size of beef makes cold shortening toughness less likely than with other species, industrial application of electrical stimulation in the UK has been mainly in beef abattoirs. Similarly, in the 80s before the more recent interest in stimulation of pork, most of the research at Bristol dealt with beef. Despite the larger size, there is much research evidence around the world to show that even moderately fast chilling can induce toughness and this toughening can be alleviated by electrical stimulation. The report will concentrate on some of the Bristol work on electrical stimulation where efficient or rapid chilling were featured. Most of this work was either factory-based or designed to simulate factory procedures, and since the majority of electrical stimulation installations in the UK industry were low voltage, the paper will concentrate on that type of stimulation.

Détails

  • Titre original : Research on electrical stimulation of beef in United Kingdom.
  • Identifiant de la fiche : 2000-0825
  • Langues : Anglais
  • Source : Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Date d'édition : 02/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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