- Autor
- Lesiów Tomasz
- Tytuł
- Wpływ elektrostymulacji na wskaźniki oceny jakości i smakowitości mięśni wołów i buhajów : część 2 : wpływ elektrostymulacji na wskaźniki sensorycznej oceny smakowitości oraz siłę cięcia mięśni wołów
The Effects of Electrifical Stimulation on Quality Indicators and Palatability Attributes Of Muscles from Steers And Bulls : Part 2 - Źródło
- Prace Naukowe Akademii Ekonomicznej we Wrocławiu, 1992, nr 626, s. 21-37, tab., bibliogr. 44 poz.
- Tytuł własny numeru
- Technologia
- Słowa kluczowe
- Mięso, Jakość mięsa, Badanie jakości mięsa, Mięso wołowe, Analiza sensoryczna
Meat, Meat quality, Meat quality tests, Beef meat, Sensory analysis - Uwagi
- summ.
- Abstrakt
- W części II skoncentrowano uwagę na wpływie pośmiertnej (p.m.) ES (elektrostymulacji) na wskaźniki Sensorycznej oceny smakowitości oraz siłę cięcia steków z mięśni wołów poddanych obróbce cieplnej. (fragment tekstu)
In the part II, on the basis of the current literature review, effects of the high and low voltage electrical stimulation (HV and LVES) on palatability attributes and shear force values of the steaks removed upon different muscles excision after hot or cold boning and/or aging treatment of the steers' carcasses/sides, were presented. The HVES improves majority of palatability attributes rating and/or decreases shear force values of steaks: a) LD excised . at 1 and 2 or 8 days or shorter period of aging, b) LD and PM hot boned in comparison with unstimulated and cold boned samples and c) eliminates shear force differences between hot boned and control-unstimulated and hot boned- -steaks LD and SM in spite of the aging time 1 or 6 days. Additionally, the HVES accelerates the post-mortem aging, but the aging time reduction and extent of ultimate tenderization appears to be affected by the inherent tenderness of the beef (meat from forage- or grain-finished steers). The LVES improves tenderness ratings and/or decreases shear force values of the steaks- removed from different muscles: a) LD, GM, SM, ST, BF, VL excised at 24 h from fast cooling sides suspended by the Achilles tendon, b) LD, SM, TB, PR, SV excised at 48 h from fast (exception SM and SV musckes) and slow (exception SM and TB muscles) cooling of carcasses additionally aging for 10 days. The combination of the ES and slow cooling produces earlier tenderness in some muscles than slow cooling alone. Tenderness of unstimulated samples at 10 . achieved in 7 days with the LVES (LD, PP, SV) and in 3 days with the HVES (LD, SM, PP). In spite of this some authors point out that if cooling rate is sufficiently slow as to not provoke shortening the LVES just as low frequency ES may retard the normal tenderising process. In the most cases ES has no effects on the sarcomere length and thaw, storage or cooking losses for steaks from different muscles. (original abstract) - Dostępne w
- Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Katowicach
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu - Bibliografia
- Berry B.W., Kotula A.W.: J. Food Sci., 1982,42,852.
- Bouton P.E., Ford A.L., Harris P.V., Shaw F.D.: J. Food Sci., 1978,43, 1392.
- Bouton P.E., Shaw F.D., Harris P.V.: Electrical stimulation of beef carcasses in Australia. Proc. 26th Meat European Meeting of Meat Res. Workers, Colorado Springs, 1980,H-6,23.
- Bowles Axe J.E., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H., Milliken G.A.: J. Food Sci., 1983,48,332.
- Calkins C.R., Dutson T.R., Smith G.C., Carpenter Z.L.: J. Food Sci., 1982,47,1350.
- Calkins C.R., Branecky L.J., Dutson T.R., Smith G.C., Carpenter Z.L.: J. Food Sci., 1983,48,23.
- Cia G., Takahashi G.: Effects of electrical stimulation on fat-emulsifying capacity, water holding capacity, pH and thawing weight loss of beef muscles. Proc. 29th European Congress of Meat Res. Workers, Salsomaggiore (Parma), 1983,1,31.
- Cross H.R., Crouse J.D., Machteil M.D.: J. Animal Sci., 1984,50,1358.
- Crouse J.D., Scideman S.C., Cross H.R.: J. Animal Sci., 1983,56,81.
- Crouse J.D., Cross H.R., Scideman S.C.: J. Amimal Sci., 1985,60,1228.
- Davis G.W., Cole A.B., Backus Jr.W.R., Melton S.L.: J. Animal Sci., 1981,53,651.
- Eikelenboom G.: Fleischwirtsch., 1987,67,1103.
- Griffin C.L., Stiffler D.M., Brasington C.F., Smith G.C., Savell J.W.: J. Food Qual., 1985,8,273.
- Jeremiah L.E., Martin A.H.: The effect of electrical stimulation on retail acceptability and case-life of beef. Proc. 26th European Meeting of Meat Res. Workers, Colorado Springs, 1980,11-8,30.
- Judge M.D., Reeves E.S., Aberle E.O.: Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagen. Proc 26th European Meeting of Meat Res. Workers, Colorado Springs, 1980,3-3,74.
- Kastner C.L., Dikeman M.E., Nagele K.N., Lyon M., Hunt M.C., Kropf D.H.: Effects of carcass electrical stimulation and hot boning on selected beef muscles. Proc. 26th European Meeting of Meat Res. Workers, Colorado Springs, 1980,1-2,40.
- Klastrup S., Cross H.R., Schanbacher B.D., Mandigo R.W.: J. Animal Sci., 1984,58,75.
- Lesiów T.: Wpływ elektrostymulacji na wskaźniki oceny jakości i smakowitości mięśni wołów i buhajów. Część I. Prace Naukowe AE Wrocław, 1992, s. 7-20.
- Lyon M., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H., Schwenke J.R. Beef carcass electrical stimulation and hot boning effects on psoas major and triceps brachii muscles. 33rd Annual Ree. Meat Conf. of the Am. Meat Sci., Ass., Purdue Univ., West Lafayette, Indiana, 1980.
- Lyon M., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H., Schwenke J.R.: J. Food Sci., 1983,48.131.
- Marsh B.B., Ringkob T.P., Russel R.L., Swartz D.R., Pagel L.A.: Meat Sci., 1987,21,241.
- McKeith F.K., Smith G.C., Savell J.W., Dutson T.R., Carpenter Z.L.. Mammons D.R.: J. Food Sci., 1981,46,13.
- McKeith F.K., Savell J.W., Smith G.C.: J. Food Sci., 1981,46,1774.
- Mikami M., Miura H.: Effects pf electrical stimulation on post-mortem changes in myofibrillar and sarcoplasmic proteins of beef. 34th Int. Congress of Meat Sci., and Technol., Brisbane, Australia, 1988,Part A,257
- Mikami M., Kudoh T., Hayashi A., Hiruta E., Miura H.: Agric. Biol. Chem., 1990,54,531.
- Nichols J.E., Cross H.R.: J. Food Protection, 1980,43,514.
- Povell V.H., Dickinson R.F., McPhail N.G., Bouton P.E., Harris P.V.: J. Food Sci., 1984,49,363.
- Ray E.E., Stiffler D.M., Berry B.W.: Effects of electrical stimulation and hot boning upon physical changes, cooking time, and losses, and tenderness of beef roasts. Proc. 26th European Meeting of Meat Res. Workers, Colorado Springs, 1980,H-7,26.
- Ray E.E., Stiffler D.M., Berry B.W.: J. Food Sci., 1982,47,210.
- Rhee K.S., Dutson T.R., Savell J.W.: J. of Food Biochem., 1985,9,27.
- Ring Ch., Taylor A.A.: Fleischwirtsch., 1988,68,1157.
- Ringkob T.P., Rüssel R.L., Swartz D.R., Pagel L.A., Hoe M.E.: J. Food Sci., 1989,54,11.
- Savell J.W., Smith G.C., Dutson T.R., Carpenter Z.L., Suter D.A.: J. Food Sci., 1977,42,702.
- Savell J.W., Dutson T.R., Smith G.C., Carpenter Z.L.: J. Food Sci., 1978,43,1606.
- Savell J.W., Smith G.C., Carpenter Z.L., Parrish F.C.: J. Food Sci., 1979,44,911.
- Savell J.W., McKeith F.K., Smith G.C.: J. Food Sci., 1981,46,1777.
- Seideman S.C., Cross H.R.: J. Food Quality, 1982,247.
- Seman D.L.: Influence of low voltage electrical stimulation and post-mortem salting time of textural traits of beef bologna. Proc. 34th Int Congress of Meat Sci. and Technol., 1988, Part 8,330.
- Stiffler D.M., Griffin C.L., Smith G.C., Lunt O.K., Savell J.W.: J. Food Sci., 1986,51,883.
- Takahashi G., Wang S.M., Lochner J.V., Marsh B.B.: Meat Sci., 1987,19,65.
- Taylor A.A., Down N.F., Dransfield E.: Effects of high and low voltage stimulation on tenderness of muscle from slowly cooled beef sides. Proc. 30th European Meeting of Meat Res. Workers, Bristol, 1984,81.
- Unruh J.A., Kastner C.L., Kropf D.M., Dikeman M.E., Hunt M.C.: Effects of low voltage electrical stimulation during exsanguination on characteristics of beef longissimus and semimembranosus muscles. 37th Annual Rec., Meat Conf. of the Am. Meat Assoc., Texas Tech. Univ., Lubbock, 1984,181.
- Will P.A., Henrickson R.L., Morrison R.D., Odell G.V.: J. Food Sci., 1979 - 44,1646.
- Wu F.Y., Outson T.R., Valin C., Cross H.R., Smith S.B.: J. Food Sci., 1985,50,1025.
- Cytowane przez
- ISSN
- 0324-8445
- Język
- pol