Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Żywica R. , Banach J. 2003. THE INFLUENCE OF HIGH -VOLTAGE ELECTRICAL STIMULATION AND ANIMALS’ SEX ON THE SELECTED ATTRIBUTES OF QUALITY OF COOKED BEEF HAMS PRODUCED FROM SEMITENDINOSUS MUSCLE, EJPAU 6(2), #09.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-09.html

ABSTRACT

This study was conducted to determine the influence of high-voltage electrical stimulation on quality of cooked beef hams produced from semitendinosus muscle of heifers and young bulls. Texture evaluation of hams was conducted with the universal testing machine Instron type 4301. Additionally, puncture and shear tests were performed. Six trained panelists conducted sensory analysis. The attributes evaluated were as follow: appearance, structure and consistency, taste and flavour as well as tenderness. The results of sensory examination and instrumental measurement revealed that the influence of high-voltage electrical stimulation on cooked hams depends on animals’ sex. The most significant difference in quality of hams was observed between stimulated and non-stimulated hams produced from semitendinosus muscle of heifers. The results obtained demonstrated the effectiveness of application of own construction high-voltage device for electrical stimulation of beef carcasses in imp

Key words: electrical stimulation, cooked beef hams, quality, instrumental measurement, sensory examination..

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