The tenderising effect of electrical stimulation of beef carcasses

摘要: Electrical stimulation (ES) of beef carcasses soon after death has an accelerated tenderising effect on the musculature, under conditions slow cooling (8 h at 16°C and then storage in still air 1°C). The is large LD muscles, reducing shear force day 1 from 11 to 6 kg; 14, difference 3·3 kg. These differences would be detected by taste panels. St muscles show a similar, but less pronounced, which probably not tenderisation due ES can accounted for higher temperatures obtaining stimulated onset rigor. Rapid reduces almost zero. Hence, extra cannot muscle damage during ES. Histological examination shows that have longer sarcomeres than controls; they do exhibit damage. However, with cooling, irregular bands denatured sarcoplasmic protein are deposited within fibres similar those found PSE pig muscles. There also some shortening region bands. myofibrillar surfaces. In spite PSE-like appearance, there no significant increase drip 48 death.