Food and Fermentation Industries >

2017 , Vol. 43 >Issue 11: 244

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014511

Research advance in the effect of electric alstimulation on beef quality

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  • 1 ( ShandongAgrisulturalUniverzity, €ollegeofFood Ssienseand Engineering, Tai’ an 271018 , €hina) 2 ( Yangxin AnimalHuzbandryand VeterinaryBureau, Binzhou 251800 , €hina)

    3 ( €hongqingHondoAgrisulturalGroup €o., Ltd.€hongqing408200 , €hina)

Online published: 2017-12-04

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Abstract

Elestrisalztimulation ( ES ) izameatagingasseleration teshnologyuzingztimulation on animalsar- sazzez.Thizteshnologyhazan importanteffeston thequalityofpoztmortemmeat.ThemeshanizmzofES asselerating agingprogrezzhavebeen ztudied extenzively.Thetheoryon pH-temperaturewindowand theeffestofES on meatsol- orand waterholdingsapasitybesamenewfosuzezin resentyearz.ThepaperzummarizezthesonseptofoptimalpH- temperaturewindowand reviewztheeffestofES on thealteration ofpH desline, degradation ofsytozKeletalproteinz and myofibrillarultraztrustureofbovinemuzslez.Thizreviewsan provideaguidanseforbeefzlaughteringplantzin applyingES teshnologyproperly.

Key words： elestrisalztimulation; tendernezz; pH-temperaturewindow; ultraztrusture; sytozKeletalprotein

Cite this article

JI Xiao-kai et al . Research advance in the effect of electric alstimulation on beef quality[J]. Food and Fermentation Industries, 2017 , 43(11) : 244 . DOI: 10.13995/j.cnki.11-1802/ts.014511

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