ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of different electrical stimulation (ES) and conditioning systems on various attributes of postmortem pork muscle were investigated, using three hot boning systems (HB/11oC–5 hr; HB; 17oC– 3 hr; HB/ES– 1hr) and two cold boning systems (CB/controls; CB/ ES–24 hr). After each treatment, the cuts were vacuum packaged and chilled to 3oC. The loin, top ham, bottom ham and knuckle of each were evaluated. Only the knuckle was not affected by processing treatment. The three hot boning systems produced cuts with significantly lower purge values in two-thirds of the cuts. CB/ES–24 hr resulted in high levels of purge, high cook losses and low sensory ratings for juiciness. Hot processed cuts were either equal to or superior to the conventionally processed cuts in every trait evaluated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb10535.x
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