L

Figure 7. These two graphs show how the tenderness is affected by rigor temperature in a practical situation achieved through two different stimulation applications (37). The graph on the left-hand side shows the falls in pH. The fastest fall in pH arises from stimulation within 2 min of slaughter, the next fastest fall in pH arises from stimulation at 30 min postslaughter, and the slowest rate of pH fall arises from no stimulation at all. When the tenderness is measured at three days, the meat with the medium rate of pH fall is the most tender, the meat stimulated within 2 min is next, and the unstimulated meat is the toughest. In time, after aging, the meat all becomes tender, but the meat stimulated at 30 min is still the most tender. Temperature records showed that the meat stimulated at 30 min attained rigor close to 15°C. This study suggests that meat attaining rigor close to 15°C will be more tender than rigor at other temperatures, and future studies will determine the precise processing situations to achieve this.

damage seems unlikely to be the explanation for many of the effects of electrical stimulation.

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

Get My Free Ebook


Post a comment