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Sifat Fisik Daging Domba yang Diberi Perlakuan Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida
2004
Media Peternakan
Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and calcium chloride (CaCl2) injection on physical properties of meat were evaluated. Six mutton were devided into 3 groups. One carcass of each group was subjected to within 30 min postmortem (PM). After LVES, longissimi thoracis et lumbarum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) at about 2 h and 24 h PM. Samples were stored in vacuum pack at 1 ± 1o C.
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