Carcass chilling method and electrical stimulation effects on meat quality and color in lamb

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-09-14 DOI:10.1016/j.meatsci.2024.109662

Maggie A. Mickelson , Robyn D. Warner , Rod J. Polkinghorne , Dennis L. Seman , Peter M. Crump , James R. Claus

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引用次数: 0

Abstract

Five treatments: Control (C), Pre-evisceration Electrical Stimulation (CES: 15 Hz, 700 mA, 500 μs pulse width, 45 s pulse duration), vascular Rinse & Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES:15 Hz, 600 mA, 1000 μs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (Longissimus lumborum, LL, 3 and 22 d postmortem; Semimembranosus, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined. CES and ESRC resulted in the fastest drop in pH below 6 and ESRC had the lowest likelihood of cold shortening. Sensory tenderness in the ESRC LL was greater than C. No differences in WBSF were found among treatments. RC generally produced lamb with higher lightness (L*). The rapid drop in pH likely was responsible for the increased purge and cooking loss observed. Color was affected by the order of ES and RC application.

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胴体冷却方法和电刺激对羊肉肉质和色泽的影响

五种治疗方法：21 只羔羊分别接受了对照组（C）、开膛前电刺激（CES：15 Hz，700 mA，500 μs 脉宽，45 s 脉冲持续时间）、血管冲洗& Chill® (RC)、CES + RC (ESRC)和开膛后 RC 加 ES（RCES：15 Hz，600 mA，1000 μs，45 s）五种处理。从胴体上切除肌肉后，对肌肉进行真空包装和老化（腰长肌，LL，死后 3 天和 22 天；半膜肌，SM，死后 3 天）。对温度、pH 值、净化、蒸煮损失、颜色、华纳-布拉茨勒剪切力（WBSF）和消费者感官评价进行了测定。CES 和 ESRC 导致 pH 值最快降至 6 以下，ESRC 出现冷缩的可能性最低。ESRC LL 的感官嫩度高于 C。RC 生产的羔羊通常具有较高的光亮度（L*）。pH值的急剧下降可能是所观察到的净化和烹饪损失增加的原因。颜色受 ES 和 RC 施用顺序的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.