Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products
Ten standard grade steers were used to determine the effect of low voltage electrical\stimulation and storage treatments on water holding capacity (WHC), emulsifying capacity (EC) and emulsion stability (ES) of beef used for emulsion type products. Five animals were slaughtered and the carcasses imm...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2009-12-01
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| Series: | Revista Científica |
| Online Access: | http://www.produccioncientificaluz.org/index.php/cientifica/article/view/14056 |
| _version_ | 1811162976616448000 |
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| author | Enrique Márquez Salas Roger West |
| author_facet | Enrique Márquez Salas Roger West |
| author_sort | Enrique Márquez Salas |
| collection | DOAJ |
| description | Ten standard grade steers were used to determine the effect of low voltage electrical\stimulation and storage treatments on water holding capacity (WHC), emulsifying capacity (EC) and emulsion stability (ES) of beef used for emulsion type products. Five animals were slaughtered and the carcasses immediately stimulated and five were not stimulated and served as control. Fresh (3 d. O°C) and frozen (60 d, -16°C) beef trimmings from stimulated and nonstimulated carcasses were used to determine WHC, EC and ES of the meat protein. Low voltage stimulation effectively lowered the pH values of the stimulated sides when compared to control sides, and a low pH (5.9) high temperature (35OC) conditions were created. However, the ultimate pH value was not affected. Emulsifying capacites water holding capacities and emulsion stability were not affected by stimulation treatments, but by storage condition. Fresh meat gave higher emulsion stability. |
| first_indexed | 2024-04-10T06:37:30Z |
| format | Article |
| id | doaj.art-86eaec14bc5843259c3739c97906c6c3 |
| institution | Directory Open Access Journal |
| issn | 0798-2259 2521-9715 |
| language | English |
| last_indexed | 2024-04-10T06:37:30Z |
| publishDate | 2009-12-01 |
| publisher | Universidad del Zulia |
| record_format | Article |
| series | Revista Científica |
| spelling | doaj.art-86eaec14bc5843259c3739c97906c6c32023-02-28T15:49:33ZengUniversidad del ZuliaRevista Científica0798-22592521-97152009-12-0112Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type ProductsEnrique Márquez Salas0Roger West1Facultad de Ciencias Veterinarias. Universidad del ZuliaAnimal Science Department. University of FloridaTen standard grade steers were used to determine the effect of low voltage electrical\stimulation and storage treatments on water holding capacity (WHC), emulsifying capacity (EC) and emulsion stability (ES) of beef used for emulsion type products. Five animals were slaughtered and the carcasses immediately stimulated and five were not stimulated and served as control. Fresh (3 d. O°C) and frozen (60 d, -16°C) beef trimmings from stimulated and nonstimulated carcasses were used to determine WHC, EC and ES of the meat protein. Low voltage stimulation effectively lowered the pH values of the stimulated sides when compared to control sides, and a low pH (5.9) high temperature (35OC) conditions were created. However, the ultimate pH value was not affected. Emulsifying capacites water holding capacities and emulsion stability were not affected by stimulation treatments, but by storage condition. Fresh meat gave higher emulsion stability.http://www.produccioncientificaluz.org/index.php/cientifica/article/view/14056 |
| spellingShingle | Enrique Márquez Salas Roger West Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products Revista Científica |
| title | Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products |
| title_full | Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products |
| title_fullStr | Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products |
| title_full_unstemmed | Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products |
| title_short | Effect of low Voltage Electrical Stimulation and Storage Conditions on the Funtional Characteristics of Beef Used in Emulsion Type Products |
| title_sort | effect of low voltage electrical stimulation and storage conditions on the funtional characteristics of beef used in emulsion type products |
| url | http://www.produccioncientificaluz.org/index.php/cientifica/article/view/14056 |
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