ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of carcass on meat characteristics. Twenty Standard or Good grade beef cattle were slaughtered and 10 sides were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W-B shear device). Electrically stimulated carcasses cooled faster in the first hour postmortem; thereafter the order of further cooling was reversed. The 24 hr postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P 〉 0.05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 hr postmortem weight loss was lower (P 〈 0.05) in electrically stimulated than in nonstimulated groups. Electrical stimulation reduced (P 〈 0.05) cooking losses. The difference in sarcomere lengths among the 4 treatments was not significant (P 〉 0.05). At the microstructural level, an open triad and T-system were observed immediately following electrical stimulation. As early as 24 hr postmortem, considerable Z-line degradation was observed in the electrically stimulated and delayed chilled samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04857.x
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