Quantifying the differential effect that the electrical stimulation of bovine carcasses has on pH, and color.

摘要: ________________________________________________________________________________________ SANCHEZ, E., C. PEREZ, A. BARRERAS, F. FIGUEROA, B. HERRERA: Quantifying the differential effect that electrical stimulation of bovine carcasses has on pH, and color. Vet. arhiv 86, 149-158, 2016. ABSTRACT Electrical is a procedure used to promote tenderness meat. However it also been shown affect pH meat To determine if receive improve their showed better values L*, a*, b*, C* H* when compared with were not stimulated, comparison was done between 59 stimulated 79 non-stimulated carcasses, all which processed in Federal inspected slaughterhouse, administered according standard performed by slaughter plant data obtained from longissimus dorsi muscle 24 hours after slaughter, model estimate differences simple linear regression dummy variables, due fact variable “electrical stimulation” discrete. Beef levels 0.2 units lower (P<0.01), while for 1.8, 1.9, 2.4 (P<0.01) 3.2 (P<0.5) results beef In case had no statistical effect. Although statistically signifi cant color found, indicate cannot be considered useful colorimetric quality because its small size. However, found cant.