Effects of chilling rate and low voltage electrical stimulation on sensory properties of ovine M. Longissimus

Journal of Muscle Foods

Volumn 11, Issue 2, 2000, Pages 85-98

  Hildrum, K I ^a   Nilsen, B N ^a   Bekken, A ^b   Naes, T ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b Statens Forsøksgard P   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

OVIS; OVIS ARIES;

EID: 0034393415     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2000.tb00417.x     Document Type: Article

References (12)

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2. HILDRUM, K.I., SOLVANG, M., NILSEN, B.N., FRØYSTEIN, T. and BERG, J. 1999. Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi. Meat Sci. 52, 1-7.
3. ISO/DIS 6465-1-1983. Sensory analysis - Methodology - Flavour profile methods. International Organization for Standardization.
4. MARTENS, H. and NAES, T. 1989. Multivariate Calibration, John Wiley & Sons, New York.
5. MCRAE, S.E., SECCOMBE, C.G., MARSH, B.B. and CARSE, W.A. 1971. Studies in meat tenderness. 9. The tenderness of various lamb muscles in relation to their skeletal restraint and delay before freezing. J. Food Sci. 36, 566-570.
6. Minitab Statistical Software. 1997. User's guide 2. Data analysis and quality tools. Philadelphia.
7. RILEY, R.R., SAVELL, J.M., SMITH, G.C. and SHELTON, M. 1980. Quality, appearance and tenderness of electrically stimulated lamb. J. Food Sci. 45, 119-121.
8. SHAW, F.D., EUSTACE, I.E. and WARNER, R.D. 1996. Electrical stimulation of lamb carcases. Proc. 42nd International Congress of Meat Science and Technology, pp. 410-411, Lillehammer, Norway.
9. SHORTHOSE, W.R., POWELL, V.H. and HARRIS, P.V. 1986. Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb. J. Food Sci. 51, 889-892, 928.
10. SIMMONS, N.J., GILBERT, K.V. and CAIRNEY, J.M. 1997. The effect of low voltage stimulation on pH fall and meat tenderness in lambs. Proc. 43rd International Congress of Meat Science and Technology, pp. 610-611, Auckland, New Zealand.
11. SMITH, G.C., SAVELL, J.W., DUTSON, T.R., HOSTETLER, R. L., TERRELL, R.N., MURPHEY, C.E. and CARPENTER, Z.L. 1980. Effects of electrical stimulation on beef, pork, lamb and goat meat. Proc. 26th International Congress of Meat Science and Technology, H:5. pp. 9-22, Colorado Springs, Colo.
12. STABURSVIK, E., FRETHEIM, K. and FRØYSTEIN, T. 1984. Myosin denaturation in pale, soft, excudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry. J. Sci. Food Agric. 35, 240-244.