Effect of Electrical Stimulation on Thermal Shrinkage Temperature of Bovine Muscle Collagen

Abstract

The effect of beef carcass electrical stimulation on the thermal stability of intramuscular collagen was determined. Differential scanning calorimetric determinations of thermal shrinkage temperature revealed that electrical stimulation lowered the shrinkage temperature of collagen by an average of .6 C in the population of cattle studied. No difference between Hereford x Angus crossbreds and Charolais crossbreds were found, but the extent of the reduction of collagen shrinkage temperature caused by electrical stimulation was greater in animals that did not receive high grain diets or received grain for only a short period than in those fed grain for up to 210 days. Furthermore, panel tenderness and Warner-Bratzler shear tests showed that stimulation-induced tenderization was also greater in animals fed no grain or fed grain for a short time. No evidence of stimulation effects on myofibrillar proteins was observed from data on sarcomere length or myofibrillar fragmentation index. The reduction of thermal stability of bovine intramuscular collagen by electrical stimulation may result from a decrease in the number or strength of the collagen cross-links.

Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

“…Water holding capacity refers to the ability of muscle tissue to maintain moisture and directly affects the eating quality of meat, such as taste, tenderness, nutrition level and so on [27]. Consumers consider tenderness as one of the most important eating qualities of meat.…”

“…Otherwise, the calpain activity which plays an important role in water holding capacity can be modulated by redox state [29]. The improvement of tenderness also might have been caused by the increase in antioxidant ability, or affected by water holding capacity of muscle, which can directly affect the tenderness of meat [27]. Rowe et al [30] had reported that muscle oxidation can reversibly inhibit the activities of muscle protein degradation enzymes and other protein hydrolases after postmortem, and then reduce muscle tenderness.…”

Utilization of Electrical Stimulation to Improve Meat Quality: A Review

“…Carcasses that are likely to produce inherently tender meat are improved but to a lesser extent. Judge et al (1980) also reported that sensory panel tenderness and Warner-Bratzler shear tests showed stimulation-induced tenderization was greater in animals fed no grain or grain for a short term than animals fed long term. Savell et al (1979) concluded that electrical stimulation is as effective in improving quality and palatability of heavyweight, grain-fed beef as previous research has shown it to be in improving characteristics in lightweight, short-fed or grass-fed beef.…”

Advances in Meat Research

“…Judge et al (1980) also reported that sensory panel tenderness ratings and shear force values demonstrated that long-fed beef (beef that should be more tender at the outset) was improved less in tenderness than short-fed beef or beef fed no grain (beefthat should be less tender at the outset) when electrically stimulated. , summarizing research conducted on goat, lamb, beef, and calf, reported that the largest change in shear force associated with the use of electrical stimulation was 4.6 kg for grain-fed beef and that the smallest reduction in shear force was 0.9 kg for grain-fed lambs.…”

“…Other researchers who have reported that tenderness of meat is improved by electrical stimulation include , Chrystall and Hagyard (1976), , Gilbert et al (1977), Grusby et al (1976), Locker (1976, Sorinmade et al (1978), Cross (1979), Cross et al (1979), Judge et al (1980), Bouton et al (1980A,B), Ruderus and Bergquist (1980), Chrystall and Devine (1980), , Ruderus (1980), Davis et al (1981), Elgasim et al (1981, and Sonaiya and Stouffer (1982). The procedure can be performed on either sides or unsplit carcasses in any of a number of locations on the kill floor.…”