title: Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi.
abstract: The single and combined effects of low voltage electrical stimulation (LVES), chilling rate after slaughter, and freezing/thawing during ageing on the tenderness of bovine M. longissimus dorsi were studied. Of 27 young bulls, 14 were exposed to LVES (90 V, 32 s, 15 Hz) immediately after stunning. Four different treatments regarding chilling rate and freezing/thawing were randomly assigned to each of the 27 young bulls. Samples were aged for 7 days at 4°C and analyzed after freezing and thawing. The experimental design allowed direct comparison of different treatment effects and an assessment whether these were additive or not. As expected chilling rate after slaughter had highly significant effects on final tenderness, based on results from a trained sensory panel and Warner Bratzler (WB) shear press analysis. The effect of LVES on final tenderness was not statistically significant. The introduction of a freezing/thawing step during ageing did not significantly affect tenderness. The effects of individual treatments depended on the tenderness level and were relatively larger at high WB shear press values (7-8 kg/cm(2)) than at low values (4-5 kg/cm(2)). The results indicate that the treatment effects were not additive, but that the treatments are alternatives to tenderize beef.
authors: MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway.
authors: K I
authors: KI
authors: Hildrum
authors: M
authors: M
authors: Solvang
authors: B N
authors: BN
authors: Nilsen
authors: T
authors: T
authors: Frøystein
authors: J
authors: J
authors: Berg