کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983529 | 1554099 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Should electrical stimulation be applied when cold shortening is not a risk?
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This experiment was designed to show whether delayed high voltage stimulation (ES) is more beneficial than no stimulation (NS) to secure tenderness under circumstances where rigor conditions are difficult to control due to variations in carcass size, fatness and/or chilling capacity. Ten Charolais carcasses were split during slaughter, the left sides were stimulated at 45Â min post-mortem for 45Â s, and the right sides were left unstimulated. The carcass sides were then chilled at a medium chilling rate. Sarcomere length measurements confirm that there was neither cold nor heat shortening in the M. longissimus (LD). LD from ES sides aged for 2 days was more tender than non-stimulated LD (NES), although prolonged ageing eroded the advantage of ES to a non-significant advantage after 14 days. Initial tenderness differences coincided with lower 24Â h calpain activity, suggesting an early onset of proteolysis and ageing (tenderisation). In contrast to conventional early ES, delayed ES, appears to be beneficial for the early development of tenderness without too much interference with enzyme. Myofibril fragment length (MFL) was a good indicator of the development of tenderness during prolonged ageing but not for the early post-mortem variation in tenderness. No colour (L*, a*, b*) differences, occurred due to stimulation treatment, while drip loss was slightly higher at 24Â h post-mortem for ES meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 70, Issue 4, August 2005, Pages 733-742
Journal: Meat Science - Volume 70, Issue 4, August 2005, Pages 733-742
نویسندگان
P.E. Strydom, L. Frylinck, M.F. Smith,