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Start Over Descriptor "VIANDE" Region quebec (quebec)
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1. Effects of low-voltage electrical stimulation and aging on lamb meat quality.

Author

Pouliot, E., Gariépy, C., Thériault, M., Avezard, C., Fortin, J., Simmons, N. J., and Castonguay, F. W.

Subjects
MEAT quality, LAMBS, ELECTRIC stimulation, ANIMAL breeds, AUTOPSY
Abstract

The article presents a study on the evaluation of the effect of electrical stimulation (ES) and aging time on the meat quality of lamb in Quebec, Quebec. It says that half of the seventy-six Suffolk-sired crossbred male lambs were electrically stimulated at five to 10 minutes postmortem. Results show that ES can enhance the tenderness of the meat of the lambs which are produced and processed in Quebec through cold shortening reduction.

Published
2012
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