Industrial application of electrical stimulation and maturation. Its effect on the quality of poultry meat

Published on: 04/09/2018
Author/s : R Fabre, F Perlo*, P Bonato, G Teira, O Tisocco - Laboratory of Meat Industries. Faculty of Food Science. National University of Entre Ríos. Concordia, Entre Ríos, Argentina.

Introduction For economic and hygienic reasons, slaughter and cutting processes in poultry processing plants must be as quick as possible. If the meat is removed from the carcass before rigor mortis resolution, muscle fibers contract and shorten, resulting in hardening of the meat. Rapid subsequent freezing to which fillets are subject may even increase these adverse effects, due to the risk of s...

remove_red_eye 34 forum 1 bar_chart Statistics share print
Share :
close
April 9, 2018

What about color variation by applying electrical stimulation? I am doing research on this topic.

Reply
1
Would you like to discuss about this topic: Industrial application of electrical stimulation and maturation. Its effect on the quality of poultry meat?
Engormix reserves the right to delete and/or modify comments. See more details
Post a comment
Create new discussion :
If this discussion does not cover topics of interest or raises new questions, you can create another discussion.
Consult a professional in private:
If you have a specific problem you can perform a consultation privately to a professional in our community.
Frederic Hoerr
Frederic Hoerr
DVM, PhD, Diplomate ACVP, ACPV
  Strasburg, Virginia, Estados Unidos de América
 
   | 
Copyright © 1999-2019 Engormix - All Rights Reserved