Effects of Electrical Stimulation with Different Impulses on Physical Characteristics of Rabbit Meat

Effects of Electrical Stimulation with Different Impulses on Physical Characteristics of Rabbit Meat

Meat becoming less tender with age. One of the methods to increase the meat tenderness is by electrical simulation. The objective of this study was to investigate the effect of electrical simulation with different level of impulses on physical characteristics of rabbit meat. Twenty carcasses of Flem...

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Bibliographic Details
Main Authors: H Yurmiati, GA Wiedy, S Kusmajadi
Format: Article
Language:English
Published: Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science 2010-05-01
Series:Animal Production
Subjects:
Meat becoming less tender with age. One of the methods to increase the meat tenderness is by electrical simulation. The objective of this study was to investigate the effect of electrical simulation with different level of impulses on physical characteristics of rabbit meat. Twenty carcasses of Flemish Giant rabbit were randomly subjected into four differents treatments (impulse levels)
which were control
impulse 25
impulse 50
and impulse 75. Each treatment was repeated 5 times. Measured variables were pH
tenderness
water holding capacity
and cooking lose. The results showed that different levels of electrical stimulation had significant effects on the physical characteristics of rabbit meat. Higher impulse level caused lower ultimate pH and more tender meat. Overall
the best physical characteristics of rabbit meat was obtained from electrical stimulation with impulse level of 50. (Animal Production 12(2): 124-127 (2010) Key Words : electrical stimulation
rabbit
meat
Online Access:http://animalproduction.net/index.php/JAP/article/view/257

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