Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum
2016
Abstract The objective of this study was to evaluate the effects of electrical stimulation (ES) versus non-electrical stimulation (NES) and type of boning (hot versus cold) on the eating quality of Gannan yak longissimus lumborum. Eighteen Gannan yak bulls were randomly divided into two groups: ES and NES. Hot boning (HB) and cold boning (CB) were applied to the left and right side of the carcasses, respectively. All of the four treatments missed the “ideal” pH/temperature window. HB reduced the rate of pH decline, decreased meat tenderness and water holding capacity. ES increased the rate of pH decline and improved yak meat tenderness ( P
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
37
References
18
Citations
NaN
KQI