2 4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)
Early frozen 60
Accelerated conditioned 60
Conditioned and aged 60
Accelerated conditioned and aged 60
Figure 4. The advantage of stimulation can be seen in the following series of commercial situations. Distribution of force score values (kg F) from a MIRINZ pneumatic tenderometer with a wedge-shaped tooth, for loins from nonstimulated and electrically stimulated lamb carcasses. The early frozen product entered the freezer 40 min after slaughter, the conditioned carcasses were held at 10°C for 24 h before freezing, and the conditioned and aged product was held for 48 h at 10°C before freezing. The accelerated conditioned product was electrically stimulated at 30 min postmortem, then frozen 90 min later; the accelerated conditioned and aged product was electrically stimulated and held for 8 h at 7°C before freezing. All carcasses were frozen to a deep-leg temperature of - 4°C over a 12-h period, then reduced to — 12°C (66). Source: Ref. 35, used with permission.
Stimulated dpH/dt = -N
Ultimate pH (rigor mortis) J_I_I_L
Cold shortening possible
Thaw shortening possible
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