L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF

L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF

The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used i...

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Bibliographic Details
Main Authors: Felicia Dima, Camelia Vizireanu
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2010-10-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
beef
electrostimulation
Glycogen
total pigment
hemoglobin
Metmyoglobin
oxymyoglobin
sensory evaluation
Online Access:http://pubs.ub.ro/dwnl.php?id=CSCC6201011V03S01A0007
Description
Summary:The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used in small size slaughterhouses.
ISSN:1582-540X

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