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Electrical Stimulation, Hot‐Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness
Author(s) -
STOLARZ D. J.,
THOMAS J. D.,
RAY E. E.,
CARDENAS M.
Publication year - 1984
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.1365-2621.1984.tb12822.x
Subject(s) - chemistry , tenderness , food science , stimulation , loin , microwave oven , endocrinology , microwave , biology , physics , quantum mechanics
Paired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments: (1) hot‐boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB‐ARC); (3) hot‐boned, frozen and cooked (HB); and (4) cold‐ boned, frozen and cooked (CB). Electrical stimulation lowered (P < 0.05) peak force (PF) of chops from CB‐ARC, HB and CB treatments. Nonstimulated HB‐PRC chops had a lower (P < 0.05) PF than ES, HB‐PRC chops. Lower (P < 0.05) compression values were noted for HEPRC and CB‐ARC chops than for HB and CB chops. Electrical stimulation reduced (P < 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P < 0.05) work values than chops cooked in the convection oven.