The effectiveness of aging and electrical stimulation on tenderness in lamb loins
Williams, H., McIntyre, B., Pethick, D.W. and Wiese, S. (2000) The effectiveness of aging and electrical stimulation on tenderness in lamb loins. In: Proceedings of the Nutrition Society of Australia, V24, 256, 3 - 6 December, Fremantle, Western Australia
Previous work (1) suggests that aging of lamb loins for 3 days produces satisfactory consumer tenderness regardless of the post slaughter chill regime. Given this, technologies such as electrical stimulation of lamb carcasses post slaughter, a procedure which improves tenderness by preventing cold shortening and causing accelerated postmortem tenderisation, have not been widely utilised in the Australian Lamb Industry. The aim of this study was to test the effectiveness of aging meat and electrical stimulation on tenderness in lamb loins.
|Publication Type:||Conference Paper|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
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