Contribution No. 82-510-j, Dept. of Animal Sciences and Industry, Kansas Agricultural Experiment Station, Manhattan, KS 66506.
Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 479–483, March 1983
How to Cite
SLEPER, P. S., HUNT, M. C., KROPF, D. H., KASTNER, C. L. and DIKEMAN, M. E. (1983), Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle. Journal of Food Science, 48: 479–483. doi: 10.1111/j.1365-2621.1983.tb10771.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 8/30/82; revised 12/10/82; accepted 12/20/82.
Beef longissimus steaks from 40 bull carcasses were used to study the effects of electrical stimulation (ES) on meat color mechanisms and myoglobin properties. Total pigment concentration and ratios of myoglobin forms for ES and control (C) samples were not different. Color panel and several spectrophotometric measurements indicated ES produced a lighter, brighter-red color in displayed steaks. Disappearance of reduced myoglobin during blooming was similar in unaged C and ES steaks, but reduced myoglobin decreased faster during blooming of ES steaks aged 6 days. ES decreased anaerobic metmyoglobin reducing activity and induced more metmyoglobin formation when steaks were in a 1% oxygen atmosphere.