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Processing Properties of Pork as Affected by Electrical Stimulation, Post‐Slaughter Chilling and Muscle Group
Author(s) -
SWASDEE R. L.,
TERRELL R. N.,
DUTSON T. R.,
CRENWELGE D. D.,
SMITH G. C.
Publication year - 1983
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.1365-2621.1983.tb14810.x
Subject(s) - stimulation , chemistry , brine , shoulders , muscle group , muscle protein , anatomy , food science , zoology , endocrinology , biology , surgery , skeletal muscle , medicine , organic chemistry , physical medicine and rehabilitation
Left sides of 30 slaughtered pigs were electrically stimulated (ES); right sides were not stimulated (NES). Sides were placed in a conventional cooler (24 hr) or blast freezer (3 hr) or showered with a brine solution (15.8% salt, ‐5.6°C for 3 hr). Twenty‐four hr postmortem, picnic shoulders were removed, dissected into four muscle groups and determinations made for certain processing properties. ES decreased (P < 0.05) pH values for predominantly white muscles, increased (P < 0.05) juice loss during cooking for shank muscles and decreased (P < 0.05) percentages of salt‐soluble protein (SSP) for both predominantly red and shank muscles. Other muscle properties were not affected by ES. Rapid initial chilling did not affect (P > 0.05) processing properties of muscle groups.