| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
|
Data corrente: |
01/08/1992 |
|
Data da última atualização: |
31/03/2023 |
|
Autoria: |
SAVELL, J. W.; SMITH, G. G.; DUTSON, T. R.; CARPENTER, Z. L.; SUTER, D. A. |
|
Título: |
Effect of electrical stimulation on palatability of beef, lamb and goat meat. |
|
Ano de publicação: |
1977 |
|
Fonte/Imprenta: |
Journal Food Science, v. 42, n. 3, p. 702-706, 1977. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The effect of electrical stimulation (100 volts, 5 amps for approx 84-100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty-nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically-stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner-Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P < 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses |
|
Palavras-Chave: |
Carne caprina. |
|
Thesagro: |
Caprino; Carne. |
|
Thesaurus Nal: |
Goat meat; Lamb meat; Meat carcasses; Meat tenderness; Palatability; Small ruminants. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 01893naa a2200277 a 4500
001 1519657
005 2023-03-31
008 1977 bl uuuu u00u1 u #d
100 1 $aSAVELL, J. W.
245 $aEffect of electrical stimulation on palatability of beef, lamb and goat meat.$h[electronic resource]
260 $c1977
520 $aThe effect of electrical stimulation (100 volts, 5 amps for approx 84-100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty-nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically-stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner-Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P < 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses
650 $aGoat meat
650 $aLamb meat
650 $aMeat carcasses
650 $aMeat tenderness
650 $aPalatability
650 $aSmall ruminants
650 $aCaprino
650 $aCarne
653 $aCarne caprina
700 1 $aSMITH, G. G.
700 1 $aDUTSON, T. R.
700 1 $aCARPENTER, Z. L.
700 1 $aSUTER, D. A.
773 $tJournal Food Science$gv. 42, n. 3, p. 702-706, 1977.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
