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Enhancement of lean characteristics of veal carcasses by electrical stimulation.
MedLine Citation:
PMID:  22054707     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Forty Holstein vealers (approximately 16 weeks of age) were slaughtered, skinned, split longitudinally and one side was electrically stimulated (700 V, 2 A and seventeen impulses) for 1 min. Internal temperatures of the rib and round were recorded at 1 h and 24 h post mortem. Approximately 24 h post mortem, lean colour scores were assigned to the cross-section of the longissimus muscle at the 11th-12th rib interface, to the outside surface of the biceps femoris muscle and to the rectus abdominis and transverse abdominis muscles of the flank; lean texture and firmness scores were also assigned to the cut surface of the longissimus muscle. 'House grades' were assigned to each side of each carcass by plant personnel. Initial (1 h) rib and round temperatures were significantly higher for the electrically stimulated sides; however, at 24 h, neither round nor rib temperatures differed between control and electrically stimulated sides. Lean colour, firmness and texture scores for longissimus muscles were significantly (P < 0·0001) improved by electrical stimulation. Electrically stimulated sides also had lighter lean colour scores in the rectus and transverse abdominis and biceps femoris muscles. Electrical stimulation increased the number of carcasses receiving the top 'house grade' and reduced the number of carcasses in the lowest 'house grade'. These data indicate that electrical stimulation will improve lean colour, firmness and texture of veal carcasses when ribbed and evaluated after a 24 h chill.
Authors:
F K McKeith; J W Savell; C E Murphey; G C Smith
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  6     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1982 Jan 
Date Detail:
Created Date:  2011-11-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  65-9     Citation Subset:  -    
Copyright Information:
Copyright © 1982. Published by Elsevier Ltd.
Affiliation:
Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843, USA.
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