Abstract
The effect of low-voltage electrical stimulation (56 V effective voltage, with polarity reversed every 10s) on lamb carcasses stored forzen for one year was studied. Non-electrically stimulated carcasses frozen pre-rigor showed evidence of thaw rigor during the first six months of storage in weight loss, water holding capacity, and shear strength values. Electrical stimulation and pre-rigor conditioning prevented thaw rigor in the carcasses. No significant differences in protein solubility (in a 5% NaCl solution) were observed between the carcasses in the different treatment groups during the frozen storage period. Oxidative rancidity levels remained low throughout storage, regardless of the treatment applied.
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