ELECTRICAL-STIMULATION AND 48 HOURS AGING OF BULL AND STEER CARCASSES

被引：9
|
作者：
GARIEPY, C
AMIOT, J
POMMIER, SA
FLIPOT, PM
GIRARD, V
机构：
[1] UNIV LAVAL,DEPT FOOD SCI & TECHNOL,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
[2] AGR CANADA,RES STN,LENNOXVILLE J1M 1Z3,QUEBEC,CANADA
[3] AGR QUEBEC,RES STN,DESCHAMBAULT G0A 1S0,QUEBEC,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期
关键词：
BEEF; ELECTRICAL STIMULATION; AGING; QUALITY;
D O I：
10.1111/j.1365-2621.1992.tb08038.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bull (n = 30) and steer (n = 30) carcasses were measured for meat quality in the longissimus muscle after 48 hr on electrically stimulated (ES) sides or after 6 days on their unstimulated counterparts. Electrical stimulation and 48 hr aging had the same tenderizing effect as a 6 day aging period on both bulls and steers. Compared to meat from steers, that from bulls was tougher and had higher ultimate pH values and collagen contents. On an overall quality basis however, ES meat aged for 48 hrs was equivalent to nonstimulated meat aged for 6 days.
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页码：541 / 544
页数：4
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