L’INFLUENCE DE L’ELECTROSTIMULATION SUR LES TRANSFORMATIONS POST-MORTEM DES RESERVES ENERGETIQUES DU MUSCLE DE BŒUF

Abstract

The experimental results show that electrical stimulation has a positive effect on the biochemical changes and technological properties of beef meat. Given the beneficial changes reported in the literature, we used a portable device for electrical stimulation of the beef carcasses that can be used in small size slaughterhouses.

Keywords

• beef
• electrostimulation
• Glycogen
• total pigment
• hemoglobin
• Metmyoglobin
• oxymyoglobin
• sensory evaluation