Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.

Five treatments: Control (C), Pre-evisceration Electrical Stimulation (CES: 15 Hz, 700 mA, 500 μs pulse width, 45 s pulse duration), vascular Rinse & Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES:15 Hz, 600 mA, 1000 μs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (Longissimus lumborum, LL, 3 and 22 d postmortem; Semimembranosus, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined.

Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes.

Commercially harvested cull dairy cow carcasses (n = 64) from the two lowest-valued marketing classes (MC: Lean, LE; Light, LI) were conventionally chilled (CN) or vascularly rinsed with a chilled isotonic substrate solution (Rinse & Chill®; RC). Longissimus lumborum (LL) and Triceps brachii (TB) muscles were processed (steaks, ground). Early postmortem (first 24 h), RC resulted in a lower pH at each time measured.

Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat.

Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark.

Carcass chilling method effects on color and tenderness of bison meat.

Carcasses were conventionally (C, n = 9) or vascularly chilled using the Rinse & Chill® process (RC; n = 9). Muscles (Longissimus lumborum, LL; Triceps brachii, TB) were processed (LL, steaks; TB, ground), packaged (polyvinyl chloride, PVC; vacuum, VAC), and displayed or stored dark. Measurements included color, purge, pH, sarcomere length, shear force, and cooking loss.