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Evaluation of Certain Electrical Parameters For Stimulating Lamb Carcasses
Author(s) -
RASHID N. H.,
HENRICKSON R. L.,
ASGHAR A.,
CLAYPOOL P. L.
Publication year - 1983
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.1365-2621.1983.tb14777.x
Subject(s) - stimulation , glycolysis , longissimus dorsi , voltage , zoology , pulse (music) , chemistry , anatomy , materials science , biomedical engineering , biology , biochemistry , endocrinology , medicine , electrical engineering , metabolism , engineering
The effectiveness of electrical stimulation (ES) at two voltages (50 and 350V) and three frequencies (10,100 and 250 Hz) was evaluated on lamb sides. Twenty‐one lambs were used. Electrical stimulation at 350V with 10 Hz significantly exhibited faster postmortem glycolysis in the Longissimus dorsi (LD) and Semimembranosus muscles and less Ca ++ ‐induced shortening in the Semitendinosus muscle than achieved by any other combinations of voltages and frequencies. This treatment also provided the greatest energy per pulse and showed fast and vigorous twitching of most muscles during stimulation. These results suggested that the ES parameters of high voltage with low frequency were more effective in accelerating postmortem glycolysis than low voltage with high frequency. However, the solubility of different protein fractions in LD muscle was not affected by any of the experimental treatments.