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.

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

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