EFFECTS OF ELECTRICAL-STIMULATION ON LAMB MEAT SENSORY QUALITY

Authors
POLIDORI P MARINUCCI MT RENIERI C POLIDORI F
Citation
P. Polidori et al., EFFECTS OF ELECTRICAL-STIMULATION ON LAMB MEAT SENSORY QUALITY, Industrie alimentari, 35(354), 1996, pp. 1308
Citations number
27
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
35
Issue
354
Year of publication
1996
Database
ISI
SICI code
0019-901X(1996)35:354<1308:EOEOLM>2.0.ZU;2-O
Abstract
Electrical stimulation of 20 lamb carcasses, 33 kg live-weight, using low voltage (28 V, 60 Hz frequency) resulted in a significant (P<0.01) rapid pH fall in muscle Longissimus dorsi of stimulated carcasses. To evaluate meat tenderness, shear force values were measured in muscles Longissimus taken from all the carcasses; values from stimulated carc asses were significantly lower (P<0.001) than those Of control carcass es.