Reducing High Rigor Temperature in Carcasses – Towards a Sustainable Meat Industry
نویسنده
چکیده
I dedicate this lecture to Bob Kauffman, who taught me about PSE, and with whom, according to Bob, we came up with the term RSE, one Saturday morning in the 1990’s. I am deeply grateful to Suman Surendranath for nominating me for the award, and for the hard work that he and Bob Kauffman undertook in preparing my nomination for the award. I am truly humbled that AMSA selected me to be the recipient of this award and am also very grateful to the sponsors of the award.
منابع مشابه
Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat.
Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler breast meat rigor development and meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking....
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Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that fr...
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BACKGROUND Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles...
متن کاملEffects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses.
OBJECTIVE To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality. METHODS A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h,...
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This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when ...
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