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The effects of low voltage electrical stimulation on donkey meat
- Polidori, Paolo, Ariani, Ambra, Micozzi, Daniela, Vincenzetti, Silvia
- Meat science 2016 v.119 pp. 160-164
- adenosine triphosphate, asses, calpastatin, color, electrical treatment, glycolysis, longissimus muscle, meat, pH
- The effects of early post-mortem low voltage electrical stimulation (28V, 60Hz) on biochemical changes and on final tenderness in Longissimus Thoracis et Lumborum (LTL) muscle from donkey carcasses was studied. ES significantly accelerated the glycolytic process only during the first hours post-mortem, with a faster pH fall at 1, 3 and 6h post-mortem, and a reduction in ATP content at 3 and 6h post-mortem. The activities of μ-calpain and calpastatin were reduced (P<0.05) by the treatment in the first 6h post-mortem. Tenderness was improved (P<0.05) at 4 and 7days post-mortem by the application of ES. Muscle colour (L*) was lighter (P<0.05) in stimulated carcasses.