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Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Kim, Y.H.B., Lonergan, S.M., Grubbs, J.K., Cruzen, S.M., Fritchen, A.N., della Malva, A., Marino, R., Huff-Lonergan, E.
Meat science 2013 v.94 no.3 pp. 289-296
Western blotting, autolysis, beef, electrical treatment, longissimus muscle, meat aging, meat carcasses, pH, sensory evaluation, steaks, steers, troponin T, vacuum packaging
This experiment was conducted to determine the influence of low voltage electrical stimulation (ES) on the tenderness development of beef round muscles. Eight steers were slaughtered, and ES applied to one side of each carcass within 90min of exsanguination. Steaks from M. longissimus dorsi, semimembranosus, adductor, and gracilis were vacuum packaged and aged at 4°C for 9d. Star probe, sensory evaluation, Western blot assays of troponin-T and μ-calpain autolysis and 2D-DIGE were conducted. ES resulted in accelerated (P<0.05) pH decline of the longissimus in the first 24h postmortem. ES did not influence (P>0.05) proteolysis and tenderness, but did alter the predominance of metabolic proteins in the soluble fraction of muscle. Aging for 9d improved tenderness (P<0.05). The data confirmed that low voltage ES at 90min of exsanguination had no effect on proteolysis and tenderness development in the longissimus dorsi, semimembranosus, adductor or gracilis in beef.