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Effect of own-construction device for electrical stimulation and storage time on tenderness of bullocks meat

100%

Zywica R., Banach J. K.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

233-237

As a result of analyses of the effect of high voltage electrical stimulation (voltage of 330 V, frequency of 17 Hz, duration of 120 s) carried out ca. 40 min after slaughter on tenderness of bullocks (n=8) meat, lower values of the maximum shear force were obtained for the stimulated muscles (except for semimembranosus muscle stored for 144 h) as compared to its values noted for control muscles over the entire storage period. In addition, values of the maximum shear forces of stimulated, fresh m. longissimus dorsi and m. semimembranosus were alike and reached ca. 44 N. Results of analyses into the effect of storage time (144 h) on meat tenderness demonstrated that differences between the values of the maximum shear forces of the stimulated and control m. semimembranosus were decreasing along with time, whereas differences between the values of shear forces of m. longissimus dorsi (stimulated and control) were remaining at a constant level (ca. 30 N). The results obtained demonstrated that high voltage electrical stimulation, by means of an own-construction device, improves tenderness of the muscles examined.

Usability of beef conductivity properties for assessment and control of its ripeness

67%

Banach J. K., Zywica R.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2[A]

25-28

The aim of the study was to take an attempt to use conductivity properties of fresh and stored in chilling conditions beef for assessment and control of its ripeness. The experimental material was longissimus dorsi muscle of heifers black-white breed. Left half carcasses were applied to high-voltage electrical stimulation, with own-construction device. Right half carcasses were the control samples. Muscles trimmed 1, 24, and 72 h after slaughter as well as those trimmed 24 h after slaughter and stored (2°C, 14 days) were subjected to the following measurements: impedance, resistance and reactance with an HP 4263B meter (250 mV, 100 Hz – 100 kHz). The differences between impedance and resistance values measured at 100 Hz and 10 kHz were the basis to define the ripeness indicators (QRZ, QRR) of meat trimmed in different time after slaughter. Then, using the triangle resistance graph, cos φ and sin φ coefficients for meat stored in chilling conditions were calculated. The research revealed that non stimulated meat trimmed 1 h after slaughter was characterised with the lowest ripeness indicator, whereas the stimulated one trimmed 72 h after slaughter with the highest ripeness indicator. The results of cos φ and sin φ studies showed that changes of conductivity properties for stimulated meat were stabilized already about 24 h after slaughter, whereas for the non stimulated one after about 14 days of cooling storage, which is in accordance with the time of achievement of full ripeness for stimulated and non stimulated beef. The study indicates possibilities to develop a method of fast assessment and control of ripeness of beef on the basis of conductivity properties.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Banach J. K.

2 Zywica R.

2 2007

Wyniki wyszukiwania

Effect of own-construction device for electrical stimulation and storage time on tenderness of bullocks meat

Usability of beef conductivity properties for assessment and control of its ripeness