Improving the Quality of Lamb Meat through Electrical Stimulation
نویسندگان
چکیده
A selection of second cross lambs (18 to 24 kg, fat score 2 to 3), processed at a country abattoir, were subjected to either high voltage (HV) or low voltage (LV) electrical stimulation (ES) within 30 minutes of slaughter. Warner Bratzler (WB) shear force measurements were made on loin and leg muscles to investigate the effects of electrical stimulation on tenderness. Ultimate pH, meat colour and sensory appraisal tests were also conducted to assess meat quality characteristics. An untrained (consumer) taste panel found the stimulated meat samples to be significantly (P<0.05) more tender with better eating quality characteristics then the unstimulated samples. WB shear force testing showed loins from both treatment groups to be significantly more tender than leg muscles.
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