TY  - JOUR
T1  - Effect of Carcass Electric Stimulation on Meat Quality
AU - , M. Carrillo del Valle AU - , D.T. Velez-Trujillo AU - , I. Guerrero-Legarreta AU - , M. Becerril-Herrera AU - , R. Ramirez-Necoechea AU - , M. Alonso-Spilsbury AU - , S. Flores-Peinado AU - , D. Mota-Rojas 
JO  - Journal of Animal and Veterinary Advances
VL  - 7
IS  - 10
SP  - 1335
EP  - 1340
PY  - 2008
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2008.1335.1340
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2008.1335.1340
KW  - Carcass
KW  -meat tenderizing
KW  -electric stimulation
AB  - The research for post-mortem tenderizing methods comes about from the need to provide good tasting and uniform quality in meat products, considering tenderness as the most important quality characteristic. A number  of  researchers  studied  various  methods  in  order  to  improve  meat tenderness cause  by  the  physico-chemical  condition  of  muscle contractile proteins, connective tissue or both. During <I>post mortem</I> storage, the muscle undergoes a series of biochemical, histological and physical events which collectively are called <I>rigor mortis</I>. Variation of <I>rigor mortis</I> events largely influences meat acceptability. Electric Stimulation (ES) directly affects meat sensory characteristics (color, odor and flavor and tenderness). Other factor determining meat quality of stimulated meat are time elapsed from slaughtering to stimulation, ripening and storage temperature after stimulation.
ER  -