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Effect of Pre‐Slaughter Treatments on the Chemical Composition of Various Beef Tissues a
Author(s) -
LEWIS P. K.,
BROWN C. J.,
HECK M. C.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb01672.x
Subject(s) - glycogen , stimulation , quadriceps femoris muscle , longissimus dorsi , chemistry , lactic acid , longissimus , zoology , chemical composition , quadriceps muscle , anatomy , medicine , endocrinology , food science , biochemistry , biology , genetics , organic chemistry , isometric exercise , bacteria
SUMMARY Twenty‐four Hereford steers were used to determine the effect of periodic electrical stimulation and limited feeding prior to slaughter on the chemical composition of the liver and certain muscles, which included the longissimus dorsi, psoas major and quadriceps femoris. Periodic electrical stimulation and limited feeding significantly increased the glycogen concentration of the liver. Periodic electrical stimulation significantly decreased the glycogen concentration in all three muscles studied. Limited feeding significantly decreased the glycogen concentration in the longissimus dorsi and quadriceps femoris muscles. Periodic electrical stimulation and limited feeding significantly decreased the lactic acid concentration in the psoas major and quadriceps femoris muscles. These treatments also produced small changes in all chemical components except sodium, in either the liver or the various muscles studied.