Study on Effect of Low Voltage Stimulation on Beef Quality
After 24 Pinan cattle (catalos of Piedmont and Nanyang yellow cattle) with similar age and weight were slaughtered and bled, a 2-minute stimulation was implemented for each of them under 24V, 48V, 72V and 110V low voltage respectively. Changes in beef quality were judged through the sensory evaluation and the shear force value determination compared with the control group. The test result showed that electrical stimulation could not only increase bloodletting volume of cattle and shorten maturation time of meat, but also improve tenderness of beef notably;meanwhile, the palatability of cooked beef was increased largely as well after sensory evaluation.
electrical stimulation beef quality effect research
Sui Jixue FuLi
Department of Food Engineering Zhengzhou College of Animal Husbandry & Engineering Zhengzhou, China
国际会议
哈尔滨
英文
578-581
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）