EFFECT OF ELECTRICAL STIMULATION ON BEEF QUALITY
| dc.contributor.advisor | Padmanabha Iyer, R. | |
| dc.contributor.author | SUNIL, M. | |
| dc.contributor.other | SUNIL, M. | |
| dc.date.accessioned | 2019-07-05T04:58:00Z | |
| dc.date.available | 2019-07-05T04:58:00Z | |
| dc.date.issued | 1993 | |
| dc.description.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. | en_US |
| dc.identifier.citation | KVASU reference style | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810112017 | |
| dc.language.iso | en | en_US |
| dc.pages | 114 | en_US |
| dc.publisher | COLLEGE OF VETERINARY AND ANIMAL SCIENCES Mannuthy - Thrissur | en_US |
| dc.research.problem | EFFECT OF ELECTRICAL STIMULATION ON BEEF QUALITY | en_US |
| dc.sub | Veterinary Public Health | en_US |
| dc.subject | null | en_US |
| dc.theme | veterinary public health | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | EFFECT OF ELECTRICAL STIMULATION ON BEEF QUALITY | en_US |
| dc.type | Thesis | en_US |