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Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits
Author(s) -
CRENWELGE D. D.,
TERRELL R. N.,
DUTSON T. R.,
SMITH G. C.,
CARPENTER Z. L.
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.tb13733.x
Subject(s) - palatability , stimulation , biology , postmortem changes , zoology , toxicology , food science , medicine , endocrinology , pathology
Twenty market hogs were used in this study to determine the effects of electrical stimulation (ES) administered at various times postmortem (5, 15‐20, or 30‐40 min) and chilling treatment (Conventional = 24 hr at 0‐2°C, or Rapid = 34°C for 3 hr then 0‐2°C for 21 hr) on pork quality and palatability traits. The findings of this study indicated that ES of hog carcasses, particularly at 5 or 15‐20 min postmortem, detrimentally affects quality by inducing a paler color, reducing muscle firmness, and increasing muscle separation. Rapid chilling lessened these detrimental effects. Cooking loss, cooking time. shear force values, and palatability traits were not affected by ES or chilling rate.