Biochemical and Quality Characteristics of Ovine Muscle as Affected by Electrical Stimulation, Hot Boning, and Mode of Chilling
نویسندگان
چکیده
The combined effects of electrical stimulation and carcass holding temperature were evaluated on some biochemical and quality characteristics of intact and hot-boned ovine muscles. Twenty-four lamb sides were randomly assigned to 4 treatments. Electrical stimulation was performed within 15 minutes postmortem (350 V with 10 Hz) for 4 minutes. Electrically stimulated and slowly chilled (5 hr at 14 :t 2°C) sides exhibited significantly more rapid pH decline in the longissimus dorsi (LD) muscle, less cold shortening in the semitendinosus (ST) muscle, and greater tenderness in both LD and ST muscles than sides at 2°C. None of the treatments had an effect on the cooking loss in ST and LD muscles. Lean color and solubility of the different protein fractions, as well as, the swelling factor of the stroma protein of LD muscles did not change during a 4-day retail display treatment.
منابع مشابه
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