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STORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES
Author(s) -
RILEY R. R.,
SAVELL J. W.,
SMITH G. C.
Publication year - 1980
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.1365-2621.1980.tb07535.x
Subject(s) - loin , zoology , stimulation , crop , carcass weight , body weight , biology , agronomy , medicine
Old‐crop and spring lambs (n=140) were assigned to one of four treatments: (1) electrical stimulation (ES) immediately following exsanguination, (2) ES immediately following pelt removal, (3) ES immediately upon entering the cooler, and (4) not electrically stimulated (untreated controls). ES carcasses received 18 impulses of 550 volts (AC), 5 amps and 1.8 set duration with 1.8 set interval between impulses. At 24–28 hr postmortem, certain carcasses were fabricated to obtain wholesale cuts for use in vacuum packaging and storage studies and to obtain boneless loin chops for use in retail display studies. With one exception (legs from old‐crop lambs), electrical stimulation had no effect on weight losses of vacuum packaged wholesale cuts during a 6‐day storage interval. Electrical stimulation improved muscle color, decreased surface discoloration, and improved overall appearance of boneless loin chops from old‐crop lambs during a 4‐day retail display interval and did not detrimentally affect retail appearance of boneless loin chops from spring lambs. Time of application in the slaughter‐dressing sequence of electrical stimulation had no effect on weight losses of wholesale cuts during storage and had little effect on appearance of retail cuts during display.