COMPARISON OF THE EFFECTS OF HIGH AND LOW-VOLTAGE ELECTRICAL-STIMULATION ON QUALITY-INDICATING CHARACTERISTICS OF BEEF CARCASSES Academic Article uri icon

abstract

  • Electrical stimulation, both highvoltage (HVES; 55OV) and lowvoltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or heatring score. Contrasts were made between LVESA (35V), LVESB (60V) and nonstimulated sides. LVESA resulted in brighter color of lean but lower marbling scores than did LVESB. LVESB produced brighter lean color and lower heatring scores as compared to that of controls. Use of LVESA resulted in higher marbling scores as compared to that of controls. Shackled sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and twotoning than did the Free sides and the controls. Copyright 1984, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • STIFFLER, D. M., SMITH, G. C., SAVELL, J. W., DUTSON, T. R., GRIFFIN, C. L., & ORCUTT, M. W.

citation count

  • 7

complete list of authors

  • STIFFLER, DM||SMITH, GC||SAVELL, JW||DUTSON, TR||GRIFFIN, CL||ORCUTT, MW

publication date

  • May 1984

publisher