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

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<0.05). Chilling at the higher temperature affected the game taste through giving a stronger flavor in aged and cooked lamb (P<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.     

斯堪的纳维亚硬岩海底隧道工程

论述了北欧海底隧道特别是基岩中开挖的公路隧道的工程经验,目前在北欧已建成25条以上的海底隧道,总长超过100km,大部分在挪威,最长的7.9km,最深的在海平面下264m。所有这些隧道都是用钻爆法进行开挖的。同时,叙述了勘探、规划、设计和施工等诸方面的重要问题,讨论了从这些工程中的经验教训。最后,介绍了规划中的海底隧道,包括长24km、埋深400m的2条隧道。相应地,介绍了其他北欧国家的海底隧道,这些隧道大多也是根据挪威海底隧道的经验进行设计和施工的。