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Effects of Electrical Stimulation with Different Impulses on Physical Characteristics of Rabbit Meat
H Yurmiati
,
GA Wiedy
,
S Kusmajadi
Veröffentlicht in:
Animal Production: Indonesian Journal of Animal Production, Vol 12, Iss 2, Pp 124-127 (2010)
;
2010
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GA Wiedy
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H Yurmiati
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S Kusmajadi
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Animal culture
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Meat becoming less tender with age. One of the methods to increase the meat tenderness is by electrical simulation. The objective of this study was to investigate the effect of electrical simulation with different level of impulses on physical characteristics of rabbit meat. Twenty carcasses of Flemish Giant rabbit were randomly subjected into four differents treatments (impulse levels)
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SF1-1100
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and cooking lose. The results showed that different levels of electrical stimulation had significant effects on the physical characteristics of rabbit meat. Higher impulse level caused lower ultimate pH and more tender meat. Overall
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and impulse 75. Each treatment was repeated 5 times. Measured variables were pH
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impulse 25
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impulse 50
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meat
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rabbit
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tenderness
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the best physical characteristics of rabbit meat was obtained from electrical stimulation with impulse level of 50. (Animal Production 12(2): 124-127 (2010) Key Words : electrical stimulation
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water holding capacity
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which were control
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