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首页> 外文期刊>Journal of Food Processing and Preservation >Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses
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Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

机译：电刺激结合激冷方法对小公牛，小母牛和牛尸体牛肉的选定品质属性的影响

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摘要

The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half-carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half-carcasses meat. ES accelerated pH decline in bulls half-carcasses as well, however did not cause the differences in the ultimate pH. The treatments allowed to obtain 90 and 70% of heifers and cows half-carcasses, respectively, classified to the first commercial quality grade (meat pH from 5.5 to 5.7), whereas had no effect on bulls half-carcasses grade. The ES improved meat tenderness, which was demonstrated in approx. 50% reduction in shear force values and enabled to reduce half-carcasses weight losses. ES in combination with shock chilling might be used to improve the quality of beef and increase profitability of beef carcass production.
机译：该研究旨在确定电刺激（ES）和冷激方法对牛肉pH，嫩度和半car体重量损失的影响。事实证明，使用这种处理方法可以使小母牛和母牛半尸体肉的死后变化速度迅速加快。 ES也加速了公牛半屠体的pH下降，但是并没有引起最终pH的差异。这些处理分别获得了90％和70％的小母牛和奶牛半尸体，被分类为第一个商业质量等级（肉的pH从5.5到5.7），而对公牛的半尸体等级没有影响。 ES改善了肉的嫩度，这在大约10分钟内得到了证明。剪切力值降低了50％，可以减少半骨架的重量损失。 ES结合激冷器可用于改善牛肉质量并提高牛肉car体生产的利润。

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  • 来源
    《Journal of Food Processing and Preservation》 |2018年第4期|e13571.1-e13571.7|共7页
  • 作者

    Joanna K. Banach; Monika Modzelewska-Kapituła; Konrad Wichman; Katarzyna Tkacz; Ryszard Z_ ywica;

  • 作者单位

    Department of Industrial Commodity, Basic of Techniques and Energy Management, Faculty of Economics, University of Warmia and Mazury in Olsztyn;

    Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn;

    Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn;

    Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn;

    Department of Industrial Commodity, Basic of Techniques and Energy Management, Faculty of Economics, University of Warmia and Mazury in Olsztyn;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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