An evaluation of treating broiler chickens with argon-induced anoxia combined with postmortem electrical stimulation /
(air displaced by argon) for 2.5 min. ES and AR+ES
| Main Author: | |
|---|---|
| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
|
| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (air displaced by argon) for 2.5 min. ES and AR+ES (ES) and argon-induced anoxia (Ar) of broiler chickens. A accelerating effects of postmortem electrical stimulation All fillets were then cooked and evaluated for shear value. and tenderizing effects, ES seemed to be more effective than Ar and there was little enhanced effect when Ar was combined AR+ES produced significantly higher a* values than the I h at I h postmortem for all treatments or at I and 6 h carcasses were stimulated (45OV, .45A, AC, 6OHz, 2 s on/I s Color was measured in the AOI fillets at 24 h postmortem. controls. In both the IQF and AOI fillets, the ES and AR+ES ES (Ar+ES). Both Ar and AR+ES were asphyxiated with < 2% 02 for pH and R-value analyses and were then individually quick from each other. The AR+ES treatment had a greater R-value frozen (IQF) or aged on ice (AOI) until 24 h postmortem. off for 15 s) after bleeding. Breast fillets were harvested or 1 h controls, which were not different from each other. postmortem for the control carcasses. Fillets were sampled results indicated that while ES and Ar had rigor-accelerating than Ar, which was lower than the I h controls. These than the ES treatment, which was greater than either the Ar The Ar treatment accelerated the normal decline in muscle pH The ES treatment had the lowest L* value and ES, Ar, and This experiment was conducted to evaluate the combined rigor- total of 100 broilers were processed in the following treatments were not different in shear value, but were lower treatments: untreated controls, ES, Ar, and Ar combined with values at 1 h postmortem and were not significantly different while the ES and AR+ES treatments yielded even lower pH with ES. |
|---|---|
| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | viii, 50 leaves ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |