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Effect of electrical stimulation on biochemical characteristics and tenderness of buffalo meat

Indian Agricultural Research Journals

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Title Effect of electrical stimulation on biochemical characteristics and tenderness of buffalo meat
 
Creator Kumar, M Muthu
Thulasi, G
 
Subject Buffalo meat, Electrical stimulation, Meat, Rigor mortis, Tenderness
 
Description Buffalo carcasses (6) were applied with 440 volts electrical current within 45 min of slaughter for 2 min and the effect of electrical stimulation on bio-chemical characteristics and tenderness of buffalo meat was studied. Electrical stimulation accelerated the post mortem glycolysis and shortened the period of rigor mortis. There was a significant reduction in the fibre diameter, shear force value and increase in sarcomere length and taste panel scores of stimulated group. The results ofthis study indicated that electrical stimulation ofbuffalo carcasses with 440 volts current accelerated glycolysis and improved the tenderness.
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2011-03-03
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/4482
 
Source The Indian Journal of Animal Sciences; Vol 76, No 11 (2006)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/4482/1780
 
Rights Copyright (c) 2014 The Indian Journal of Animal Sciences