Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls.
作者： J.W. Savell , F.K. McKeith , C.E. Murphey , G.C. Smith , Z.L. Carpenter
DOI: 10.1016/0309-1740(82)90020-1
关键词: Stimulation 、 Ageing 、 Palatability 、 Animal science 、 Medicine
摘要: Abstract Thirty Santa Gertrudis bulls (approximately 15–18 months old) were slaughtered, dressed and split into siides. The right side of each carcass was electrically stimulated (ES) with seventeen impulses (1·8s impulse duration; 1·8s interval between impulses) 550 V (AC) 5 A while the left served as a non-stimulated control (not-ES). At 24h post morten, USDA quality yield grade data obtained from side. On second day mortem, all sides fabricated strip loins, top sirloin butts ribeyes for post-mortem ageing blade tenderisation studies. Steaks removed after period 4 or 18 days before (not-BT) (BT) sensory panel evaluations shear force determinations. ES had more youthful lean maturity (P
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