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EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pH
Author(s) -
SHAW F. D.,
WALKER D. J.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12692.x
Subject(s) - stimulation , chemistry , current (fluid) , food science , zoology , biology , endocrinology , electrical engineering , engineering
The influence on muscle pH of low voltage (<120v) electrical stimulation applied to beef carcasses shortly after slaughter was studied in two experiments. In the first, sides of beef were stimulated for different times with voltages ranging from 20–110v direct current, whilst in the second stimulation was with 21v direct current for 4 min. The effect of electrical stimulation was to induce a significantly lower muscle pH at 1, 4 and 24 hr when comparisons were made with unstimulated carcasses or sides.