Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Animal Production : Indonesian Journal of Animal Production
H Yurmiati, H
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effects of Electrical Stimulation with Different Impulses on Physical Characteristics of Rabbit Meat Yurmiati, H; Wiedy, GA; Kusmajadi, S
ANIMAL PRODUCTION Vol 12, No 2 (2010): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.172 KB)

Abstract

Meat becoming less tender with age. One of the methods to increase the meat tenderness is by electrical simulation. The objective of this study was to investigate the effect of electrical simulation with different level of impulses on physical characteristics of rabbit meat. Twenty carcasses of Flemish Giant rabbit were randomly subjected into four differents treatments (impulse levels), which were control, impulse 25, impulse 50, and impulse 75. Each treatment  was repeated 5 times. Measured variables were pH, tenderness, water holding capacity, and cooking lose. The results showed that different levels of electrical stimulation had significant effects on the physical characteristics of rabbit meat. Higher impulse level caused lower ultimate pH and more tender meat. Overall, the best physical characteristics of rabbit meat was obtained from electrical stimulation with impulse level of 50. (Animal Production 12(2): 124-127 (2010)Key Words : electrical stimulation, tenderness, rabbit, meat
Co-Authors GA Wiedy, GA S Kusmajadi, S