EFFECT OF ELECTRICAL STIMULATION AND AGE OF ANIMALS ON THE QUALITY OF BEEF HAMS PRODUCED FROM SEMITENDINOSUS MUSCLE.
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2004;54(4):373–378
KEYWORDS
ABSTRACT
The paper presents results of a research aimed at determining the effect of high-voltage electrical stimulation and age of animals on the major quality attributes of beef hams. The experimental material consisted of beef meat (semitendinosus muscle) originated from heifers aged ca. 18 months and from cows aged ca. 10 years. Slaughter was performed ca. 12 h after resting of animals in lairage. Electrical stimulation of left half-carcasses was performed applying current with the voltage of 330 V, frequency of 17 Hz and pulse duty factor of 0.9, for 120 s. The right half-carcasses were kept as controls. The stimulated meat obtained 24 h after slaughter from the left half-carcasses was used to produce beef hams at the “Ostrołęka S.A.” Meat Plant, Ostrołęka. The same technology was applied to produce hams from the non-stimulated meat. The results obtained indicated, among others, a beneficial effect of applying an own-construction device for electrical stimulation of beef carcasses on improving the quality of hams produced from meat of heifers and cows. Both the instrumental evaluation as well as the final sensory assessment indicated that the electric stimulation applied improved the quality of hams produced from cow meat to a higher extent than the hams produced from the meat of heifers.
ISSN:1230-0322