Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle.

Abstract

South African Mutton Merino wethers (n = 32) were slaughtered, yielding carcasses with a mean weight of 22·18 ± 2·11 kg. Sixteen carcasses were electrically stimulated (ES) (21 V, 60 Hz, 120 s) immediately and all carcasses were chilled at room temperature (16°C) for 3 h and then overnight at 4°C, 95% RH. Both left and right Mm. longissimus lumborum et… (More)
DOI: 10.1016/0309-1740(93)90030-L

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@article{Sacks1993InfluenceOF, title={Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle.}, author={B. Sacks and N. H. Casey and E Boshof and Hermia Van Zyl}, journal={Meat science}, year={1993}, volume={34 2}, pages={235-43} }