EFFECTS OF ELECTRICAL STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIES‐A REVIEW

作者: H. R. CROSS

DOI: 10.1111/J.1365-2621.1979.TB03823.X

关键词:

摘要: Electrical stimulation of-pre-rigor muscle has received considerable attention recently as a means to increase tenderness or alleviate the effects of cold shortening. The process is being used commercially in New Zealand for accelerated conditioning lambs. Research U.S. involved varied methods electrical on different types slaughter animals. also investigated accelerate hot processing. This paper will background research and discuss future needs.

参考文章(18)
C. L. Kastner, R. L. Henrickson, R. D. Morrison, Characteristics of hot boned bovine muscle Journal of Animal Science. ,vol. 36, pp. 484- 487 ,(1973) , 10.2527/JAS1973.363484X
B. B. Chrystall, C.J. Hagyard, Electrical stimulation and lamb tenderness New Zealand Journal of Agricultural Research. ,vol. 19, pp. 7- 11 ,(1976) , 10.1080/00288233.1976.10421039
C. Lester Davey, Kevin V. Gilbert, Cold shortening capacity and beef muscle growth Journal of the Science of Food and Agriculture. ,vol. 26, pp. 755- 760 ,(1975) , 10.1002/JSFA.2740260606
J.W. SAVELL, T.R. DUTSON, G.C. SMITH, Z.L. CARPENTER, STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE Journal of Food Science. ,vol. 43, pp. 1606- 1607 ,(1978) , 10.1111/J.1365-2621.1978.TB02553.X
W. A. CARSE, Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulation International Journal of Food Science and Technology. ,vol. 8, pp. 163- 166 ,(2007) , 10.1111/J.1365-2621.1973.TB01702.X
G. R. SCHMIDT, K. V. GILBERT, The effect of muscle excision before the onset of rigor mortis on the palatability of beef International Journal of Food Science and Technology. ,vol. 5, pp. 331- 338 ,(2007) , 10.1111/J.1365-2621.1970.TB01577.X
G. C. SMITH, T. R. DUTSON, H. R. CROSS, Z. L. CARPENTER, ELECTRICAL STIMULATION OF HIDE‐ON AND HIDE‐OFF CALF CARCASSES Journal of Food Science. ,vol. 44, pp. 335- 338 ,(1979) , 10.1111/J.1365-2621.1979.TB03783.X
James R. Bendall, Electrical stimulation of rabbit and lamb carcasses. Journal of the Science of Food and Agriculture. ,vol. 27, pp. 819- 826 ,(1976) , 10.1002/JSFA.2740270905
F. D. SHAW, D. J. WALKER, EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pH Journal of Food Science. ,vol. 42, pp. 1140- 1141 ,(1977) , 10.1111/J.1365-2621.1977.TB12692.X
H. K. HERRING, R. G. CASSENS, E. J. RRISKEY, Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter Journal of Food Science. ,vol. 30, pp. 1049- 1054 ,(1965) , 10.1111/J.1365-2621.1965.TB01885.X