Izvorni znanstveni članak

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

Eduardo Sánchez ; Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexico
Cristina Pérez ; Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexico
Alberto Barreras ; Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexico
Fernando Figueroa ; Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexico
Bárbara Herrera ; Masters Program Student in Veterinary Sciences: Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexico

Sažetak

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

Ključne riječi

acidity; beef; colorimetrics; quality

Hrčak ID:

153663

URI

https://hrcak.srce.hr/153663

Datum izdavanja:

15.2.2016.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.061 *