The effect of low voltage electrical stimulation of Limousine beef carcasses on meat quality
2002
Bertocchi, L. | Tadeo, R. | Manenti, C. (Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia, Brescia (Italy)) | Sgoifo Rossi, C.A. | Dell'Orto, V. (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare)
The effect of low voltage electrical stimulation (45V, 6 min; immediately after death) (ES) on meat quality of bovine muscle Longissimus thoracis et lumborum (LTL) was studied in Limousine carcasses after an ageing period of three and eight days. Muscle pH was determined on LTL at tree and 24 h post mortem. The use of ES increased (P0.01) rate of post mortem muscle pH decline (3 h post mortem pH: 6.04 vs 6.64) and improved lean colour but did not affect ultimate pH and drip and cooking loss. ES decreased (P0.05) shear force of LTL steaks 3 days after slaughter (5.27 vs 5.90 kg), while no effects were found after 8 days of ageing. Results suggest that in beef with age less than 18 months and fattening state which reduce but not eliminate the risk of cold shortening, ES improve meat tenderness only in carcasses with a short ageing period
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