The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter

Banach, Joanna; Żywica, Ryszard

doi:10.1016/j.jfoodeng.2010.03.035

Cited by 18 publications

(17 citation statements)

References 14 publications

(20 reference statements)

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“…Yao et al (2011) used EC to measure the quality of crucian carp (Carassius carassius) flesh. Banach and Żywica (2010) tried to use EC to examine the types of beef meat. As shown in Fig.…”

Section: Ecmentioning

confidence: 99%

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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In order to evaluate the effect of super chilling (−3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3°C and 11 days at −3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

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“…Yao et al (2011) used EC to measure the quality of crucian carp (Carassius carassius) flesh. Banach and Żywica (2010) tried to use EC to examine the types of beef meat. As shown in Fig.…”

Section: Ecmentioning

confidence: 99%

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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show abstract

“…They were packaged and sealed in polythene bags, cooled on ice immediately, and then stored in refrigerated incubators at 0 • C for temperature equalization. Three samples were taken randomly for analysis at each sampling time (0, 2,4,8,12,24,36,48, and 72 h). However, six samples were used for texture profile analysis.…”

Section: Introductionmentioning

confidence: 99%

Post-Mortem Changes of Silver Carp (Hypophthalmichthys Molitrix) Stored at 0°C Assessed by Electrical Conductivity

Shi

Cui

Luo

et al. 2014

International Journal of Food Properties

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In order to estimate the physicochemical changes of silver carp (Hypophthalmichthys molitrix) during 72 h post-mortem process at 0 • C, K-value, texture parameters, pH value, L * value, water holding capacity, cooking loss, salt-soluble protein, and electrical conductivity were studied. The highest inosine monophosphate concentration measured in silver carp occurred at 48 h and the lowest pH was reached at 12 h after slaughter. Adenosine triphosphate concentration, hardness, gumminess, and resilience within two hours and water holding capacity within four hours increased significantly (P < 0.05), and then decreased during post-mortem process. K-value and electrical conductivity increased as post-mortem process progressed while L * value and salt-soluble protein decreased. High correlations between electrical conductivity and biochemical/physical parameters were obtained. It was better to process silver carp in two to four hours after slaughter and electrical conductivity can be used as a rapid indicator to evaluate post-mortem change of silver carp within a certain period.

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“…Perre et al (2011) used EC as a data to measure the meat quality of six different trials distributed over Winter and Summer. Banach and Zywica (2010) tried to use EC to examine the beef meat types. Litwiń czuk et al (2008) compared the chemical composition and physicochemical quality (contain EC) of the meat of mature slaughter horses and reported that the longissimus dorsi muscle was characterized by significantly lower values of specific electrical conductance.…”

Section: Introductionmentioning

confidence: 99%

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

Yao

Luo

Sun

et al. 2011

Journal of Food Engineering

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The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter

Cited by 18 publications

References 14 publications

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Post-Mortem Changes of Silver Carp (Hypophthalmichthys Molitrix) Stored at 0°C Assessed by Electrical Conductivity

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

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