FUNCTIONALITY OF HIGH AND LOW-VOLTAGE ELECTRICALLY STIMULATED BEEF CHILLED UNDER MODERATE AND RAPID CHILLING REGIMES

Chuck muscles from 24 beef carcasses electrically stimulated (ES) with either high or low voltage, or a combination of both, and submitted t o conventional or rapid chilling regimes were used in a model system s tudy (pH, salt-soluble protein extraction, emulsifying capacity) and i n frank-furter fabrication and analysis (yield, color, texture). Glyco lytic rates measured in the loin had no effects on the functional para meters or on the quality of frankfurters. The ultimate pH values of un stimulated carcasses remained higher than in any ES carcasses, and led to higher protein extraction (P less-than-or-equal-to 0.05). However, ES had no further influence on the emulsifying capacity or on frankfu rter yield and quality parameters independently of the voltage used (P > 0.05). Chilling regimes had no influence on the functional paramete rs of the model system but slightly influenced the yield and chewiness of the frankfurters (P less-than-or-equal-to 0.05). Therefore, the us e of any type of ES in combination with either conventional (Canadian) or more rapid chilling is unlikely to have commercial significance on the yield or quality of frankfurters.