EFFECT OF ELECTRICAL STIMULATION ON BEEF QUALITY
Loading...
Files
Date
1993
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
COLLEGE OF VETERINARY AND ANIMAL SCIENCES Mannuthy - Thrissur
Abstract
Application of eleotrical stimulation to pre-rigor
muscle is considered as a method to prevent cold-shortening
and to improve tenderness and consumer acceptability. The
present study was conducted to evaluate the effect of
electrical stimulation on changes in pK, Non-protein nitrogen
(NPN) content, Total viable count (TVC) and organoleptic
characters of beef stored at ambient and refrigeration
temperatures, at specified intervals of time. Ten carcasses
of adult cattle were subjected to the study. Electrical
stimulation (ES) (alternating current at 110 V, 50 Hz and 20
pulses per second) was applied on left fore-quarter for 120
seconds. The right fore-qijarter was kept as control (C).
Triceps brachii muscles ''\'ere co] lected from ES and C sides
immediately after stiiriulat.i on and stored at ambient
temperature for 12 h and at refrigeration temperature for
24 h. The rate of fall in pH in ES was highly significant
than in C at all inte3r>^als except at 24 h. The fall in pH in
C was faster at ambient temperature compared to that under
refrigeration temperature upto 8 h. Highly significant
increase in NPN was observed during storage in ES compared to
C. TVC was found to increase on storage at both temperatures.
But the increase was significantly lower in ES than in C at
ambient temperature at 8 h. In refrigerated samples, at 12 h
TVC in ES was lower than in C and the difference was
significant (P<0.05). The organoleptic characters of samples
were evaluated by a 5 member semi-trained taste panel. The
flavour score for ES at ambient temperature, was significantly
higher than for C at 8 h. The juiciness score was
significantly higher in ES than in C at 0 and 8 h at ambient
temperature and at 24 h at refrigeration temperature.
Tenderness score at 8 h was significantly higher in ES than in
C at ambient temperature. Under refrigeration temperature
difference in tenderness score between C and ES samples was
highly significant at 8 and 24 h. No significant difference
was noticed in connective tissue score between C and ES
samples. There was highly significant increase in overall
acceptedjility for ES than for C at 8 h at ambient temperature
and 24 h at refrigeration temperature.
Description
Keywords
null
Citation
KVASU reference style