EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE pH

The objective of the current study was to evaluate the effect of differing electrical stimulation (ES) voltage levels on beef longissimus muscle (LM) tenderness, postmortem temperature, and pH decline, and carcass quality. Beef carcasses from three commercial beef processing plants (A, B, C) were exposed to three varying voltage levels: 1) control (no ES) 2) high ES (60-Hz for 17s each at 25, 35, 45, and 55 V) 3) low-ES (60-Hz for 17s each at 16, 20, 24, and 28 V). Ninety beef carcasses were selected from the three plants, and within a carcass, paired sides were randomly assigned to one of three ES treatments. The results indicated that ES affected (P < 0.05) muscle pH at 3 h postmortem in two of the three plants. However, ES did not affect (P > 0.05) pH at the time of grading (post rigor). Although the slice shear force (SSF) values were lower (P < 0.05) for ES steaks compared to controls, it was not (P < 0.05) influenced by the voltage levels. Variation in tenderness was observed among the plants (P < 0.05), with Plant C having the toughest steaks, whereas Plant A and B exhibited similar (P > 0.05) tenderness. Overall, the lack of difference in postmortem tenderness between high- and low-voltage settings indicated the ES-voltage minimally influenced tenderness. 

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

Foods ◽

10.3390/foods10051065 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1065

Author(s):

Christina Bakker ◽

Keith Underwood ◽

Judson Kyle Grubbs ◽

Amanda Blair

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Low Voltage ◽

Instrumental Color ◽

Time Interaction ◽

Beef Carcasses ◽

Glycolytic Potential ◽

Muscle Ph ◽

Initial Ph

Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (p < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (p < 0.001). Instrumental color values were increased for ES compared to Control sides (p < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics.

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EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH

Journal of Food Science ◽

10.1111/j.1365-2621.1978.tb02499.x ◽

1978 ◽

Vol 43 (5) ◽

pp. 1392-1396 ◽

Cited By ~ 47

Author(s):

P. E. BOUTON ◽

A. L. FORD ◽

P. V. HARRIS ◽

F. D. SHAW

Keyword(s):

Low Voltage ◽

Beef Carcasses ◽

Muscle Tenderness ◽

Stimulation Of

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Continuous versus intermittent electrical stimulation of beef carcasses and their effect on hot-boned Muscle-pH decline

Kansas Agricultural Experiment Station Research Reports ◽

10.4148/2378-5977.2580 ◽

1981 ◽

pp. 25

Author(s):

J.E. Bowles ◽

Melvin C. Hunt ◽

J.L.A. Kendall ◽

M. Lyon ◽

Curtis L. Kastner ◽

...

Keyword(s):

Electrical Stimulation ◽

Beef Carcasses ◽

Muscle Ph ◽

Stimulation Of

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Studies of extra low voltage electrical stimulation of mature beef carcasses

Meat Science ◽

10.1016/0309-1740(87)90025-8 ◽

1987 ◽

Vol 21 (2) ◽

pp. 121-135 ◽

Cited By ~ 4

Author(s):

Z.J. Hawrysh ◽

P.J. Shand ◽

F.H. Wolfe ◽

M.A. Price

Keyword(s):

Electrical Stimulation ◽

Low Voltage ◽

Beef Carcasses ◽

Stimulation Of

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Possible Role of Myoglobin in Regulating Calpain-1 Activity in Postmortem Beef Muscle

Meat and Muscle Biology ◽

10.22175/mmb.10733 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

J. V. Cooper ◽

S. Suman ◽

Z. D. Callahan ◽

K. C. Kerns ◽

M. Zigo ◽

...

Keyword(s):

Shear Force ◽

Beef Tenderness ◽

Beef Carcasses ◽

Muscle Ph ◽

Reducing Activity ◽

The Right ◽

Beef Color ◽

Moderate Relationship ◽

Redox Forms

ObjectivesPrevious research revealed a relationship between meat color and beef tenderness and indicated that myoglobin can inhibit calpain-1 in solution. The objective of this study was to determine the extent to which myoglobin and beef color are associated with calpain activity and beef tenderness.Materials and MethodsBeef Longissimus dorsi samples from the left side of Holstein beef carcasses (n = 21) were collected immediately post exsanguination on the processing floor for 0 h analyses. Muscle temperature and pH was measured at 0, 24, and 48 h postmortem. After USDA quality and yield grade determination, steaks (n = 6) were removed from the right side of each carcass (n = 21) at 48 h for analyses at 48 and 336 h postmortem. Color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing activity (MRA), total myoglobin concentrations, slice shear force (SSF), Warner-Bratzler shear force (WBSF) were measured. Calpain-1 concentrations and autolysis were determined via Western blot at 0, 48, and 336 h.ResultsDecline in muscle pH was 6.4, 5.8, and 5.6 at 0, 24, and 48 h, respectively. Shear force values at 48 h were 73.19 N for WBSF and 384.21 N for SSF and at 336 h were 48.75 N for WBSF and 260.47 N for SSF. Myoglobin reducing activity at 336 h was positively correlated to WBSF at 48 h and negatively correlated to calpain-1 concentration at 0 h (P < 0.05; Table 9). Color measurements of L* and b* at 48 h were moderately correlated with WBSF at 336 h (P < 0.05; Table 9). The b* measurement at 336 h showed a moderate relationship to calpain-1 concentration at 0 h (P < 0.05; Table 9).ConclusionModerate correlations between color and tenderness measurements taken at 48 h with those taken at 336 h were discovered indicating that myoglobin may impact calpain-1 in vivo.Table 9Correlations (P-values) between selected color and tenderness measurements (n = 21)

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Effects of Electrical Stimulation and Early Postmortem Muscle Excision on pH Decline, Sarcomere Length and Color in Beef Muscles

Journal of Food Protection ◽

10.4315/0362-028x-43.7.514 ◽

1980 ◽

Vol 43 (7) ◽

pp. 514-519 ◽

Cited By ~ 18

Author(s):

J. E. NICHOLS ◽

H. R. CROSS

Keyword(s):

Electrical Stimulation ◽

Sarcomere Length ◽

Storage Temperature ◽

Sampling Period ◽

Initial Time ◽

C Storage ◽

Beef Carcasses ◽

Color Uniformity ◽

Initial Drop ◽

Stimulation Of

Electrical stimulation of prerigor beef carcasses produced a rapid initial drop in pH of longissimus muscles excised and vacuum-packaged at 1, 2 or 4 h postmortem. This initial drop was further increased by delayed excision and was severe enough that even −30-C storage did not retard the overall decline. Through the first 10 h of the 30-h sampling period at −30 C, pH was higher for nonstimulated than for stimulated muscle and was substantially affected by the time of muscle excision. Compared to −30-C storage, a 3-C storage temperature resulted in an even faster decline of pH in electrically stimulated muscle but still hindered the decline in nonstimulated muscle. Although the decline in pH was affected by electrical stimulation, excision time and storage method, initial (time of excision) and final (5 days postmortem) sarcomere length were not. Electrical stimulation of prerigor beef carcasses did not affect the appearance of hot-boned or cold-boned longissimus or semimembranosus muscles. Excision time, however, did affect the color and color uniformity of semimembranosus muscles, apparently because of alteration of the temperature and pH relationship. Excision times of 1 or 2 h appear preferable to 4 or 48 h because combinations of high temperature and low pH within deeper areas of the carcass could cause severe non-uniformity of color in muscles set deep within the carcass.

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