[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of electrical stunning on quality of mutton.

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1983) Influence of electrical stunning on quality of mutton. Journal of Food Science and Technology, 20 (4). 165-168, 16 ref..

[img] PDF
JFST_Vol.20(4)_165-168.pdf
Restricted to Registered users only

Download (221kB)

Abstract

Mutton quality obtained in electrically stunned (ES) Bannur rams was compared with the conventional method (CM) of slaughter. Lactic acid level in blood was significantly higher in ES sheep; the bleed out value/kg live wt. did not differ significantly in ES and CM meat. Glycogen level and water holding capacity of leg muscle in ES sheep was significantly lower than in CM. Cooking loss did not show a significant difference. Firmness, toughness, succulence, and overall quality and Warner-Bratzler shear values did not vary significantly between ES and CM. It is concluded that apart from creating a slight stress reaction, electrical stunning did not influence mutton quality significantly.

Item Type: Article
Uncontrolled Keywords: ELECTRICITY-; mutton, stunning electrical & quality of; SLAUGHTER-; MUTTON-; stunning electrical & quality of mutton
Subjects: 600 Technology > 05 Chemical engineering > 06 Appropriate Technology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 05:09
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6666

Actions (login required)

View Item View Item