EFFECTS OF CHILLING RATE AND LOW VOLTAGE ELECTRICAL STIMULATION ON SENSORY PROPERTIES OF OVINE <i>M. LONGISSIMUS</i>

Abstract

ABSTRACT Samples from 16 carcasses of two breeds (8 each) were exposed with regard to low voltage electrical stimulation (LVES) and different chilling rate, and aged for 48 h and analyzed. The quality assessment of the aged lambs included 14 sensory attributes as well as Warner‐Bratzler shear (WBS) force analysis. Both LVES immediately after slaughter or slow chilling during the first 22 h (10C vs 2C) yielded tender lamb. The tenderizing treatments were not synergistic treatments, but alternatives to one another. LVES also significantly affected the color intensity of cooked lamb by producing a lighter meat color (P&lt;0.05). Chilling at the higher temperature affected the game taste through giving a stronger flavor in aged and cooked lamb (P&lt;0.05). Significant interactions between the treatments were identified, i.e. regarding tenderness, color and gamy taste. By exposing lamb to alternative post‐mortem treatments, the quality characteristics of the meat can thus be modified to fit varying consumer preferences in the market.