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Utilisation de la stimulation électrique pour obtenir une réduction maximale du pH des carcasses de boeuf peu de temps après l'abattage.

Using electrical stimulation to induce maximum pH fall in beef carcasses soon after slaughter.

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

Type d'extrait : Chapitre d'ouvrage

Résumé

Any very fast chilling procedure with beef carcasses will require the meat to be removed from the carcass as soon as possible after slaughter and reduced to small size to enable rapid temperature fall. While very fast chilling may release an excess of calcium from parts of the muscle where cooling is very fast, other parts which cannot be cooled at this rate may be subject to severe cold-shortening. Electrical stimulation would seem to be advisable to avoid this toughening. However, if electrical stimulation is to be relied on to provide insurance against severe cold-shortening, it must be applied in the most effective way.

Détails

  • Titre original : Using electrical stimulation to induce maximum pH fall in beef carcasses soon after slaughter.
  • Identifiant de la fiche : 2000-0823
  • 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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