Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Abstract

As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

“…Similar to the current study, Ding et al [ 16 ] observed no differences in glucose or GP values for bison meat from carcasses stimulated with 400 V of ES compared to a non-stimulated control. Conversely, Ding et al [ 16 ] did observe a difference in lactate concentrations; however, the samples were taken from carcasses prior to chilling and rigor mortis. The lack of differences in GP observed in this study was ideal as we could conclude the animals used in this study were at similar metabolic states prior to slaughter.…”

“…Steaks from ES sides in the current study were lighter, more red, and more yellow than steaks from Control sides. Similar results were observed in beef [ 5 , 6 , 26 , 28 ] and in bison [ 16 ]. The increased color values can be attributed to the increased oxygen permeability of the meat as a result of the damaged muscle fibers.…”

“…Cook loss was not impacted by treatment in the current study. These data are similar to the impact of high-voltage ES on cook loss of beef steaks [ 5 , 12 ] or bison steaks [ 16 ]. Additionally, Wiklund et al [ 10 ] observed no effect of ES on drip loss of steaks from red deer.…”

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

“…Further details on carcass evaluation and procurement of samples were reported by Ding et al (2016). Following carcass splitting, within 45 min of exsanguination, high voltage electrical stimulus (HVES; 400 V peak, 5 ms pulses at 15 pulses s -1 for 30 s) was applied to each right carcass side.…”

“…Following color measurements obtained at 4 d retail display, a final weight of the steak was recorded to determine steak drip-loss. Steaks were cooked to an internal end-point temperature of 71°C and peak shear force was determined on a 19 mm core perpendicular to the fiber grain (TA-XT Plus Texture Analyzer equipped with a Warner-Bratzler shear head at a crosshead speed of 200 mm min -1 and a 30-kg load cell using Texture Exponent 32 Software; Texture Technologies Corp., Hamilton, MA; Ding et al, 2016).…”