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...

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Asad ul Moeed

April 9, 2018

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

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