Effects of high voltage electrical stimulation on the rate of pH decline,meat quality and color stability in chilled beef carcasses

被引：4

作者：

Ehsan Gharib Mombeni ^{[1
]}

Manoochehr Gharib Mombeini ^{[2
]}

Lucas Chaves Figueiredo ^{[3
]}

Luciano Soares Jacintho Siqueira ^{[4
]}

Debora Testoni Dias ^{[4
]}

机构：

[1] Veterinary Medicine,Shahid Chamran University of Ahvaz

[2] Provincial Animal Diseases Contro and Monitoring,Khuzestan province Veterinary Organization

[3] Manager of Marfrig slaughter house plant

[4] Veterinary Inspector of Federal Inspection(SIF 3712)

来源：

Asian Pacific Journal of Tropical Biomedicine | 2013年 / 09期

关键词：

Beef; Electrical stimulation; High voltage; pH;

D O I：

暂无

中图分类号：

S879.2 [肉类的综合利用];

学科分类号：

083203 ;

摘要：

Objective:To determine the effects of high voltage electrical stimulation(HVES,800 Voltage)on rapid decreases in pH values and improvements in meat quality.Methods:A total of SO beef carcasses were applied,divided into two groups,one as a control and another for HVES.Meat quality was evaluated based on M.hngissimus dorsi by examining pH and temperature leveb at 1,2,5,10 and 24 h,while color stability was examined seven days after slaughter.Results:HVES decreased the pH values of the meat and accelerated rigor mortis(P<0.05).HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4℃.Conclusion:the HVES had positive effects on meat quality and color stability,in contrast to undesirable consumer preferences.

引用

页码：716 / 719

页数：4

共 13 条

[11] J.D Morton,R Bickerstaffe,M.P Kent,E Dransfield,G.M Keeley.Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses[J].Meat Science,1999(1)
[12] P Polidori,S Lee,R.G Kauffman,B.B Marsh.Low voltage electrical stimulation of lamb carcasses: effects on meat quality[J].Meat Science,1999(3)
[13] THE EFFECT OF LOW-VOLTAGE AND HIGH-VOLTAGE ELECTRICAL-STIMULATION ON PORK QUALITY
TAYLOR, AA
MARTOCCIA, L
[J]. MEAT SCIENCE, 1995, 39 (03) : 319 - 326

← 1 2 →