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Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.
Mickelson, Maggie A; Warner, Robyn D; Polkinghorne, Rod J; Seman, Dennis L; Crump, Peter M; Claus, James R.
Afiliación
  • Mickelson MA; Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, Wisconsin 53706, USA.
  • Warner RD; Veterinary and Agricultural Science, University of Melbourne, Parkville, VIC 3010, Australia.
  • Polkinghorne RJ; University of New England, Armidale, NSW 2350, Australia.
  • Seman DL; Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, Wisconsin 53706, USA.
  • Crump PM; Computing and Biometry, University of Wisconsin, Madison, Wisconsin 53706, USA.
  • Claus JR; Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin, Madison, Wisconsin 53706, USA. Electronic address: jrclaus@wisc.edu.
Meat Sci ; 219: 109662, 2024 Sep 14.
Article en En | MEDLINE | ID: mdl-39293099
ABSTRACT
Five treatments Control (C), Pre-evisceration Electrical Stimulation (CES 15 Hz, 700 mA, 500 µs pulse width, 45 s pulse duration), vascular Rinse & Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES15 Hz, 600 mA, 1000 µs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (Longissimus lumborum, LL, 3 and 22 d postmortem; Semimembranosus, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined. CES and ESRC resulted in the fastest drop in pH below 6 and ESRC had the lowest likelihood of cold shortening. Sensory tenderness in the ESRC LL was greater than C. No differences in WBSF were found among treatments. RC generally produced lamb with higher lightness (L*). The rapid drop in pH likely was responsible for the increased purge and cooking loss observed. Color was affected by the order of ES and RC application.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido