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Effect of Electrical Stimulation on the Tenderization of Mutton by Aging
Author(s) -
MØLLER A. J.,
BOUTON P. E.,
HARRIS P. V.,
JONES P. N.
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.tb14920.x
Subject(s) - myofibril , stimulation , longissimus dorsi , tenderness , shear force , chemistry , longissimus , anatomy , shear (geology) , biomedical engineering , materials science , composite material , food science , medicine , biochemistry
The effect of high voltage electrical stimulation (800V RMS, 10 ms pulse width, 14.3 Hz for 90 sec) on the tenderization due to aging of meat at 0— 1°C has been studied by obtaining Warner‐Bratzler shear force deformation curves of cooked longissimus dorsi and semimembranosus muscles from young and old sheep. For muscles restrained from myofibrillar shortening stimulation did not result in any significant improvement in shear parameters nor was the aging process affected. For muscles able to shorten, stimulation produced a substantial reduction in shear force values to the level obtained for restrained muscle. Shear force measurements on samples pressure‐heat treated, to minimize myofibrillar strength, indicated that major structural changes in connective tissue, due to electrical stimulation, were unlikely.