Electrical Stimulation of Mature Cow Carcasses and Its Effect on Tenderness, Myofibril Protein Degradation and Fragmentation

ABSTRACT

The effect of electrical stimulation was studied in the semi-membranosus, longissimus dorsi and triceps brachii of cow carcasses. Only one side of each carcass was stimulated (300V a.c., 120 sec). In each muscle, temperature, pH and myofibril fragmentation index (MF1) were measured and SDS-polyacrylamide gel electrophoresis performed at 0, 3, 6, 24, 72, and 168 hr post-stimulation while steaks for shear test were taken at 24, 72, and 168 hr. Electrical stimulation resulted in higher MF1, lower pH, higher temperature and lower shear force compared to the control but the time of appearance of the 30,000 dalton protein was not affected. Electrical stimulation improves tenderness by myofiber disrupture.