ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Paired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments: (1) hot-boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB-ARC); (3) hot-boned, frozen and cooked (HB); and (4) cold- boned, frozen and cooked (CB). Electrical stimulation lowered (P 〈 0.05) peak force (PF) of chops from CB-ARC, HB and CB treatments. Nonstimulated HB-PRC chops had a lower (P 〈 0.05) PF than ES, HB-PRC chops. Lower (P 〈 0.05) compression values were noted for HEPRC and CB-ARC chops than for HB and CB chops. Electrical stimulation reduced (P 〈 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P 〈 0.05) work values than chops cooked in the convection oven.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12822.x
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