Abstract
Longissimus muscle quality from 24 commercial steers slaughtered with or without electrical stimulation (600 volts, 1 minute, 15 impulses) was evaluated after 24, 48, 72 and 144 hours aging. Meat quality from non stimulated sides (left) aged for 144 hours served as control. Weight loss were recorded during cooling, aging and cooking. Meat quality measurements were shear force, colour (L, a, b), pH and water holding capacity, and were analyzed as a split-plot design. A taste panel evaluation was conducted for tenderness, juiciness and flavour and was analyzed as an incomplete block design. Carcass weight loss increased linearly with aging time (p ≤ 0,01). After 24 and 48 hours of aging, meat from stimulated sides had the same colour, tenderness, juiciness and flavour as meat from unstimulated sides after 144 hours (p ≤ 0,05). Meat from stimulated carcasses had lower water holding capacity (p ≤ 0,05), but the shorter time required to obtain good meat quality from stimulated carcasses after 24 and 48 hours, resulted in less weight loss in the cooler compared to control. Marketing of 24 hours electrically stimulated carcasses could produce meat of similar quality to that from unstimulated carcasses aged for 6 days.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call