Laboratorio de Industrias Cárnicas, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, M. Tavella 1450, 3200 Concordia, Argentina.
J Sci Food Agric. 2012 Aug 15;92(10):2183-7. doi: 10.1002/jsfa.5606. Epub 2012 Feb 8.
Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets.
The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner-Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non-ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non-marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging.
ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non-stimulated fillets, at all aging times.
在禽类加工中，电刺激（ES）的效果在文献中有不同程度的报道。此外，ES 和多聚磷酸盐腌制的联合作用尚不完全清楚。本研究的目的是评估 ES、去骨前老化时间和磷酸盐腌制对肉鸡胸肉片品质的综合影响。
无论腌制处理如何，ES 的实施都加速了在研究的任何老化时间下肉片的 pH 值下降，但未老化去骨的肉片的 pH 值没有差异（P > 0.05）。ES 肉片的 Warner-Bratzler（WB）剪切值在 2 小时老化时显著降低（P < 0.05），而在未经腌制的肉片在 6 小时老化时降低，无论是否腌制。在未腌制的肉片中，ES 处理降低了在 0、2 和 4 小时老化时的蒸煮损失。在腌制的肉片中，ES 处理降低了在 2、4、6 和 8 小时老化时的蒸煮损失。
在 2 或 4 小时老化的胴体中进行 ES 可改善嫩度并降低蒸煮损失。腌制可改善所有老化时间的刺激和非刺激肉片的嫩度。
