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Effects of Electrical Stimulation on the Functional Properties of Lamb Muscle
Author(s) -
WHITING R. C.,
STRANGE E. D.,
MILLER A. J.,
BENEDICT R. C.,
MOZERSKY S. M.,
SWIFT C. E.
Publication year - 1981
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.1365-2621.1981.tb04891.x
Subject(s) - water holding capacity , stimulation , emulsion , chemistry , zoology , sarcomere , penetration (warfare) , food science , tenderness , anatomy , biochemistry , biology , endocrinology , myocyte , mathematics , operations research
One side from each of eleven lamb carcasses was electrically stimulated (60 Herz alternating current at 240v followed by 420v) within 45 min postmortem. Three carcasses (stimulated and respective control sides) were rapidly chilled (1°C), three carcasses received a delayed chill (12°C until pH 6.0 was attained, then excision and 1°C), and three carcasses were slowly chilled (12°C). Measurements beginning at 44 hr postmortem showed that stimulation increased the sarcomere lengths but had few consistent or significant effects on water‐holding capacity, protein solubility, emulsifying capacity, gel strength, cooking loss, or binding strength. The remaining two carcasses were rapidly chilled and their meat was manufactured into frankfurters. The emulsion stability was slightly improved by stimulation but smokehouse weight loss, Warner‐Bratzler shear force, penetration force, cooking loss, and sensory characteristics were unaffected.