Biochemical and quality characteristics of ovine muscles as affected by electrical stimulation hot boning and mode of chilling
Rashid, N.H.; Hendrickson, R.L.; Asghar, A.; Claypool, P.L.
Journal of Food Science 48(1): 136-140
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1983.tb14807.x
The combined effects of electrical stimulation and carcass holding temperature were evaluated on some biochemical and quality characteristics of intact and hot-boned ovine muscles. Twenty-four lamb sides were randomly assigned to 4 treatments. Electrical stimulation was performed within 15 min postmortem (350 V with 10 Hz) for 4 min. Electrically stimulated and slowly chilled (5 h at 14 .+-. 2.degree. C) sides significantly exhibited more rapid pH decline in the longissimus dorsi (LD) muscle, less cold shortening in the semitendinosus (ST) muscle and greater tenderness in LD and ST muscles than sides chilled at 2.degree. C. None of the treatments had any effect on cooking loss in ST and LD muscles, lean color of LD muscle during a 4-day retail display, solubility of different protein fractions and the swelling factor of the stroma protein of LD muscles.