Minimal electrical stimulation is effective in low stressed and well fed cattle

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• 作者：Phillip E. Strydom ; Lorinda Frylinck
• 关键词：Electrical stimulation ; Meat tenderness ; Colour ; Purge
• 刊名：Meat Science
• 出版年：February, 2014
• 年：2014
• 卷：96
• 期：2_part_PA
• 页码：790-798
• 全文大小：1043 K

文摘

Four groups of carcasses of eighty grain fed low stressed steers (~ 12 months old, 240 kg carcass weight) received no stimulation or had low voltage stimulation for 15, 45 and 90 s. M. longissimus was aged for 2 and 14 days at 2 掳C. Shear force, sarcomere length, water holding capacity, purge, muscle fibre detachment, sarcomere breaks and colour shelf life over 7 days was measured. Both 45 s and 90 s stimulated samples completed rigor above 35 掳C and 15 s stimulated and non-stimulated samples below 35 掳C. The greatest muscle fibre detachment occurred for 15 s stimulated samples which were the most tender at all times with non-stimulated samples toughest at 2 days of ageing and all samples being tender at 14 days of ageing. The 45 and 90 s stimulated samples consistently exhibited a brighter red colour at 2 days of ageing with no differences in colour intensity for the samples aged 14 days.