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Effects of Electrical Stimulation on Histochemical Muscle Fiber Staining, Quality, and Composition of Camel and Cattle Longissimus thoracis Muscles

Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Mansour, M.H., Al-Sinani, S.S.H., Al-Amri, I.S.
Journal of food science 2009 v.74 no.1 pp. S44
water content, meat processing, camel meat, beef, longissimus dorsi, electrical treatment, electrical charges, rigor mortis, cooking quality, meat composition, histochemistry, sarcomeres, muscle fibers, meat juices, meat quality, beef quality, shear stress, pH, lipid content, dietary minerals, mineral content, protein content, ash content, color, texture
The effects of electrical stimulation on muscle fiber type, meat quality, and composition of Longissimus thoracis muscles from one-humped camels and Dofari Omani cattle of a comparable age range were investigated. A low-voltage electrical stimulation with 90 V, 14 Hz (pulse of 7.5-millisecond duration every 70 milliseconds) 20 min postmortem was applied. Samples from the left muscle were collected from 20 (2 to 3 y) camels and 24 cattle (1 to 3 y). For chemical composition, muscle samples were dried in a freeze dryer, and then ground to determine moisture, protein, fat, and ash. Macro- and micro-minerals were determined using an Inductively Coupled Plasma Emission Spectrometer. Quality characteristics of the meat were evaluated using shear force value, pH, sarcomere, myofibrillar fragmentation index, expressed juice, cooking loss percent, and CIE L*, a*, b* color values. Electrical stimulation resulted in a significantly (P < 0.05) more rapid pH fall in the muscle during the first 24 h after slaughter in both species. Muscles from electrically stimulated carcasses had significantly (P < 0.05) lower ultimate pH, longer sarcomere, and lower shear force values than those from nonstimulated carcasses. Lightness (L*), myofibrillar fragmentation, and expressed juice were significantly (P < 0.05) higher for stimulated than for nonstimulated muscles. Muscles of camels had significantly (P < 0.05) higher expressed juice, cooking loss percent, redness color (a*), and lower fat, Mg, K, and P than those from cattle. Electrical stimulation improved quality characteristics of meat from both species. This indicates that meat quality of local camel and cattle can be improved by electrical stimulation and consequently improves their acceptability to consumers and better marketability.