Abstract
This research was conducted to observe the influence of electric stimulation and chilling period on meat of Simmental cross. This experiment used factorial design with 5 blocks. The first factor was electric stimulation (with and without electric stimulation), the second factor was chilling period (0, 12 and 24 hours). Around 7.5 kg Simmental cross meat (Tricep brachii) from 5 head were used on this research. The observed variables were pH, cooking loss and tenderness. The results showed that there was no interaction of electric stimulation and chilling period (up to 24 hours) on all of observed variables. Electric stimulation treatment was significant improved tenderness of Simmental cross beef but it was not significant on pH and cooking loss. There was significant influenced of chilling period on pH, cooking loss and tenderness of Simmental cross beef.
Sign-in/Register to access full text options 
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 callMore From: Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
