ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Studies were carried out on the effect of low voltage stimulation of beef carcasses on the onset of rigor mortis and meat tenderness. One side of each of 14 beef carcasses was electrically stimulated using a step-wise increase in voltage to a peak of 32V direct current; the other side being used as the unstimulated control. Application of this low voltage treatment produced marked muscle contraction and carcass distortion. The rate of fall of muscle pH (indicating the onset of rigor mortis) was appreciably more rapid in the stimulated than the control sides. Meat samples from stimulated sides assessed by the use of objective and subjective methods were found to be significantly (P 〈 0.01) more tender than samples from unstimulated sides. The data suggest that low voltage stimulation (32V) of beef carcasses was associated with hastening of rigor mortis and improvement in tenderness comparable to that reported for carcasses subjected to voltages between 11OV and 3600V.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb03891.x
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