Effects of electrical stimulation on lamb meat sensorial quality

被引：0
作者：
Polidori, P
Marinucci, MT
Renieri, C
Polidori, F
机构：
来源：
INDUSTRIE ALIMENTARI | 1996年 / 35卷 / 354期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Electrical stimulation of 20 lamb carcasses, 33 kg live-weight, using low voltage (28 V, 60 Hz frequency) resulted in a significant (P<0.01) rapid pH fall in muscle Longissimus dorsi of stimulated carcasses. To evaluate meat tenderness, shear force values were measured in muscles Longissimus taken from all the carcasses; values from stimulated carcasses were significantly lower (P<0.001) than those Of control carcasses.
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页码：1308 / &
页数：4
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