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首页> 外文期刊>Meat Science >Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality
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Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality

机译：高炉冷却和低压电刺激对野牛（Bison bison野牛）肉品质的影响

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Conventional carcass chilling is a lengthy and energy expensive process. Blast chilling (BL) can reduce cooling time and asso- ciated shrink loss, although its application may compromise meat quality, particularly in lean carcasses or those with localized finish such as bison. Low voltage electrical stimulation (LVES) can reduce the risk of decreased meat quality by inducing rapid rigor onset prior to exposure of the musculature to extreme cold temperature. BL (-20 deg. C, 3 m/s air velocity, 2 h) accelerated temperature decline of bison Longissimus. Lumborum (LL) and significantly reduced cooler shrink loss versus conventional chilling (CONVf 0-2 deg. C, 24 h). Which tended to produce darker meat, this effect was tempered by the application of LVES, and samples from the combined treatment were significantly lighter than CONV. BL resulted in reduced tenderness in the LL. as assessed b; shear force measurement, in part due to significantly shorter sarcomere length in BL samples. Taste panelists, however, were unable to detect a significant or detrimental BL effect. Where LVES was incorporated, there was an improved tenderness response with ageing. The combined LVES/BL treatment of bison carcasses is recommended for rapid processing without compromising meat quality.
机译：常规cas体冷却是一个漫长且耗能的过程。鼓风冷却（BL）可以减少冷却时间并减少收缩损失，尽管其应用可能会损害肉的质量，特别是在瘦肉或or体等局部肥大的肉中。低压电刺激（LVES）可以通过在肌肉组织暴露于极冷温度之前引起较快的严酷发作来降低肉质下降的风险。 BL（-20摄氏度，3 m / s空气速度，2小时）加速了野牛Longissimus的温度下降。与常规冷却（CONVf 0-2摄氏度，24小时）相比，（LL）并显着降低了冷却收缩率。趋于产生较深的肉，通过应用LVES可以减弱这种效果，并且经过联合处理的样品比CONV的样品轻得多。 BL导致LL的压痛降低。经评估b;剪切力测量，部分原因是BL样品中的肌节长度明显缩短。然而，味觉小组成员无法检测到显着或有害的BL效应。结合使用LVES时，随着年龄的增长，触痛反应会改善。建议对野牛尸体进行LVES / BL组合处理，以快速加工而又不影响肉质。

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