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Electrical Stimulation of Mutton
Author(s) -
BOUTON P. E.,
HARRIS P. V.,
SHORTHOSE W. R.
Publication year - 1984
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.1365-2621.1984.tb10382.x
Subject(s) - stimulation , myofibril , tenderness , contraction (grammar) , muscle contraction , chemistry , anatomy , meat tenderness , zoology , medicine , endocrinology , biology , food science , biochemistry
Electrically stimulated ovine muscles, restrained from shortening during rapid chilling at 0‐1 or 15‐16°C, had lower Warner‐Bratzler (WB) shear force values after 1 and 2 days aging at 0‐1°C than un‐stimulated controls, but were not significantly different at ≥4 days aging. Direct measurement of muscle fiber length showed that contraction values obtained for muscles assigned to go into rigor at 0, 15, 30 or 40°C were significantly less for stimulated muscles than for control muscles at 0°C, but of same magnitude or at rigor temperatures ≥15°C. WB shear force values indicated that, at temperatures ≥15°C, increase in tenderness due to stimulation became small after 7 days aging at 0‐1°C, whereas at 0°C aging further increased improvement due to stimulation. Results were thus consistent with electrical stimulation reducing myofibrillar shortening at rigor temperature <15°C but at temperature ≥15°C stimulation had the same effect as a few days aging.