The research was carried out on 5 muscles (Caput longum tricipitis brachii, Longissimus dorsi, Pars parameralis gluteobicipitis, Semimembranosus, Semitendinosus) of 36 Italian Friesian cull cows divided into 2 groups: 18 had a finishing period of 90 days and 18 did't. Nine carcasses of each group were electrically stimulated 1 hour after slaughter [20 Volts (50 Hz) for 1 min.]. All the right sides were cut after 7 d of ageing (0÷4 °C) while the left side of stimulated carcasses were hot boned 2 hours after slaughter. The most important results are summarized as follows: 1. the meat of cows from finishing group has more water holding capacity and is 'lighter' [higher reflectance percentage at level of visible spectrum (380-700 nm)]; 2. the electrical stimulation does not influence the values of hardness and of chewiness but the meat of cows without finishing has a higher water holding capacity if the carcass has been stimulated; moreover the meat of electrically stimulated carcass is 'lighter'; 3. the type of boning (cold or hot) does not influence the rheological and colour characteristics of meat; 4. the muscle is important in determining the value of studied characteristics showing a marked histochemical individuality.
Some meat characteristics of cows as related to electrical stimulation / Matassino, D.; Grasso, Fernando; Romita, A.; Cosentino, E.. - STAMPA. - (1986), pp. 187-212. (Intervento presentato al convegno International Workshop on Accelerated processing of meat tenutosi a Monterotondo (Roma), Italy nel 29-31 October 1985).
Some meat characteristics of cows as related to electrical stimulation
GRASSO, FERNANDO;
1986
Abstract
The research was carried out on 5 muscles (Caput longum tricipitis brachii, Longissimus dorsi, Pars parameralis gluteobicipitis, Semimembranosus, Semitendinosus) of 36 Italian Friesian cull cows divided into 2 groups: 18 had a finishing period of 90 days and 18 did't. Nine carcasses of each group were electrically stimulated 1 hour after slaughter [20 Volts (50 Hz) for 1 min.]. All the right sides were cut after 7 d of ageing (0÷4 °C) while the left side of stimulated carcasses were hot boned 2 hours after slaughter. The most important results are summarized as follows: 1. the meat of cows from finishing group has more water holding capacity and is 'lighter' [higher reflectance percentage at level of visible spectrum (380-700 nm)]; 2. the electrical stimulation does not influence the values of hardness and of chewiness but the meat of cows without finishing has a higher water holding capacity if the carcass has been stimulated; moreover the meat of electrically stimulated carcass is 'lighter'; 3. the type of boning (cold or hot) does not influence the rheological and colour characteristics of meat; 4. the muscle is important in determining the value of studied characteristics showing a marked histochemical individuality.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
