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EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH
Author(s) -
BOUTON P. E.,
FORD A. L.,
HARRIS P. V.,
SHAW F. D.
Publication year - 1978
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.1365-2621.1978.tb02499.x
Subject(s) - tenderness , stimulation , anatomy , meat tenderness , achilles tendon , ligament , chemistry , tendon , medicine , food science
The tenderness of muscles from sides of beef which had received one of three different electrical stimulation treatments was compared with that of muscles from unstimulated control sides. Comparisons were also made between muscles from stimulated and unstimulated sides suspended by the Achilles tendon or by the sacro‐sciatic ligament. The maximum stimulation voltage applied was 110v d.c. Stimulation caused a marked increase in the tenderness of muscles which were removed from the carcasses 22‐24 hr after slaughter. Muscles from stimulated sides had significantly lower pH values at 1, 4 and 24 hr after slaughter than muscles from control sides.