{"title":"胴体冷却方法和电刺激对羊肉肉质和色泽的影响","authors":"","doi":"10.1016/j.meatsci.2024.109662","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>Longissimus lumborum</em>, LL, 3 and 22 d postmortem; <em>Semimembranosus</em>, 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 (<em>L*</em>). 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.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1000,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Carcass chilling method and electrical stimulation effects on meat quality and color in lamb\",\"authors\":\"\",\"doi\":\"10.1016/j.meatsci.2024.109662\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (<em>Longissimus lumborum</em>, LL, 3 and 22 d postmortem; <em>Semimembranosus</em>, 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 (<em>L*</em>). 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.</p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-09-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024002390\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024002390","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Carcass chilling method and electrical stimulation effects on meat quality and color in lamb
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.
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.
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