ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13733.x