ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A randomized block split-split-plot 2 × 2 × 2 × 2 factorial was used to study the effect of (A) ante-mortem stress, (B) time of sampling, (C) acid or base treatment, and (D) concentration of acid or base on certain muscle characteristics. Ante-mortem stress consisted of periodic electrical stimulation for 5½ hr without feed and water while the control animals were placed in a pen without feed and water during this same period. Samples of the longissimus dorsi muscle were obtained 30 min and 24 hr after exsanguination, injected and marinated in either 1.0M or 0.1M solution of lactic acid or ammonium hydroxide. An induced muscle pH of 4.8–9.4 was found. Cooking loss, expressible water, pH, doneness panel score, shear force, and color were found to be affected (P 〈 0.05). These differences were due to the treatment with acid or base, the concentration of acid or base, the interaction of ante-mortem stress and the concentration of acid or base, and the interaction of treatment with acid or base and the concentration of acid or base.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04162.x
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