Info

2 4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)

Early frozen 60

-stimulated

Shearing Force Food
2 4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)

Conditioned 60

4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)

Accelerated conditioned 60

2 4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)

Conditioned and aged 60

Shearing Force Nursing
4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)

Accelerated conditioned and aged 60

Shearing Force Food
4 6 8 10 12 14 16 18 20 22 24 Shear force groupings (kg F)

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.

Unstimulated

Stimulated dpH/dt = -N

Ultimate pH (rigor mortis) J_I_I_L

Cold shortening possible

Thaw shortening possible

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