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18.97.9.171
18.97.9.171
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SCIE SCOPUS
전기자극이 토육의 저장기간중 pH , 보수성 , 근장단백질 추출성에 미치는 영향
The Effects of Electrical Stimulation on pH , Water Holding Capacity and Sarcoplasmic Protein Extractability of Rabbit Muscles during Post - mortem Storage
진상근(S . K . Jin), 박구부(G . B . Park)
UCI I410-ECN-0102-2008-520-002154946
* This article is free of use.

Sixteen male rabbit carcasses were split and the left side was electrically stimulated (ES, 220V, AC) while the right side served as an unstimulated control (C). The experiments were conducted to investigate the effects of electrical stimulation on pH, Water Holding Capacity (WHC), Sarcoplasmic protein extractability (SPE) of rabbit muscles stored at 4℃ for 7 days after slaughter. The pH of C was decreased gradually after reaching at a minimum pH in 12∼24 hours but that of ES was rapidly decreased for 6∼9 hours in both parts of regions. During post-mortem storage, the WHC of C was slightly decreased for 48 hours while that of ES was rapidly decreased for 24 hours and gradually increased thereafter. No statistically significant differences in WHC could be attributed by electrical stimulation. The SPE of ES was lower than that of C irrespective of part. During post-mortem storage, that of C was changed a little but that of ES was rapidly decreased for 6 hours.

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