title: Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lamb.
abstract: Electrical stimulation decreased the shear force and increased the cooking loss in seven paired lamb Longissimus dorsi (LD) muscles. This treatment did not have any effect on the within-sample variation. Cooking in 55°, 65° and 75°C water baths for 90 min caused a linear increase in the cooking loss and shear force. There was no stimulation-cooking temperature interaction observed. Cooking temperature also had no effect on the within-sample variation. A possible explanation as to why electrical stimulation did not affect the within-sample variation is given.
authors: Department of Animal Sciences, University of Arkansas, Fayetteville, AR 72701, USA.
authors: P K
authors: PK
authors: Lewis
authors: S A
authors: SA
authors: Babiker