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Titre :
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Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles
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Auteurs :
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J. Sheridan ;
B. Mac Geehin
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Type de document :
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article/chapitre/communication
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Année de publication :
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1998
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Format :
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p. 403-417
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Langues:
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= Anglais
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Catégories :
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QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
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CARCASSE
;
OVIN
;
REFRIGERATION
;
STIMULATION ELECTRIQUE
;
TENDRETE
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Résumé :
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Forty lambs were slaughtered in chilling experiments which used air temperatures of 4°C and -20°C. Low voltage electrical stimulation was used on 20 of the carcasses. Tenderness assessment was done on leg carcass muscles (M. Biceps femoris, M. Gluteus medius and M. Semimembranosus) and on the M longissimus lumborum. Muscle tenderness from ultra-rapid chilling was not different from conventional chilling. Electrical stimulation had no effects on the tenderness of leg muscles bur it resulted in more fender M. Longissimus lumborum than nonelectrically stimulated carcasses on day I postmortem. After further aging to day 5 these differences were no longer present Muscle sarcomere length was a poor predictor of tenderness.
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Source :
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Journal of Muscle Foods, vol.9, n°4
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