Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi.
作者： K.I. Hildrum , M. Solvang , B.N. Nilsen , T. Frøystein , J. Berg
DOI: 10.1016/S0309-1740(98)00142-9
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摘要: Abstract The single and combined effects of low voltage electrical stimulation (LVES), chilling rate after slaughter, freezing/thawing during ageing on the tenderness bovine M. longissimus dorsi were studied. Of 27 young bulls, 14 exposed to LVES (90 V, 32 s, 15 Hz) immediately stunning. Four different treatments regarding randomly assigned each bulls. Samples aged for 7 days at 4°C analyzed freezing thawing. experimental design allowed direct comparison treatment an assessment whether these additive or not. As expected slaughter had highly significant final tenderness, based results from a trained sensory panel Warner Bratzler (WB) shear press analysis. effect was not statistically significant. introduction step did significantly affect tenderness. individual depended level relatively larger high WB values (7–8 kg/cm 2 ) than (4–5 ). indicate that additive, but are alternatives tenderize beef.
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