Section 6
Chapter 5,302

Effects of electrical stimulation on the functional properties of lamb muscle

Whiting, R.C.; Strange, E.D.; Miller, A.J.; Benedict, R.C.; Mozersky, S.M.; Swift, C.E.

Journal of Food Science 46(2): 484-487, 490


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb04891.x
Accession: 005301575

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One side from each of 11 lamb carcasses was electrically stimulated (60 Hz alternating current at 240V followed by 420V) within 45 min postmortem. Three carcasses (stimulated and respective control sides) were rapidly chilled (1.degree. C), 3 carcasses received a delayed chill (12.degree. C until pH 6.0 was attained, then excision and 1.degree. C) and 3 carcasses were slowly chilled (12.degree. C). Measurements beginning at 44 h postmortem showed that stimulation increased the sarcomere lengths but had few consistent or significant effects on water-holding capacity, protein solubility, emulsifying capacity, gel strength, cooking loss or binding strength. The remaining 2 carcasses were rapidly chilled and their meat was manufactured into frankfurters. The emulsion stability was slightly improved by stimulation but smokehouse weight loss, Warner-Bratzler shear force, penetration force, cooking loss and sensory characteristics were unaffected.

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