Document Detail


Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature.
MedLine Citation:
PMID:  22061790     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The aim of this study was to investigate how manipulation of glycolytic rate by post-mortem processing conditions influences quality of aged beef of two bovine muscles of different physiological character, longissimus dorsi (LD) and adductor (AD). Post-mortem glycolysis was manipulated by low-voltage electrical stimulation (LV-ES) of half carcasses and by chilling rate of the muscles. Multivariate statistical analysis was used to visualise the data, while ANOVA was used to identify significant effects and interactions. As expected there was a significant effect of LV-ES on the pH decline in the first hours post-mortem in both muscles. Moreover, significant effects of LV-ES on WB shear force measured 2 and 8 days after slaughter were observed for LD at both chilling temperatures, while for AD no effect on WB shear force was observed. Furthermore, the results revealed a large individual variation in the response of LV-ES on both pH decline and WB shear force, and this variation did not always correlate for the two responses. Some animals showed no response of LV-ES on pH decline, but still had an improved WB shear force, and vice versa. The results from this study indicate that there probably are other mechanisms than accelerated pH decline and prevention of cold-shortening, by which LV-ES can affect meat tenderness.
Authors:
Kristin Hollung; Eva Veiseth; Terje Frøystein; Laila Aass; Oyvind Langsrud; Kjell Ivar Hildrum
Publication Detail:
Type:  Journal Article     Date:  2007-04-19
Journal Detail:
Title:  Meat science     Volume:  77     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2007 Nov 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  372-83     Citation Subset:  -    
Affiliation:
Matforsk AS, Norwegian Research Institute, Osloveien 1, N-1430 Ås, Norway.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept...
Next Document:  Sex determination in beef by melting curve analysis of PCR amplicons from the amelogenin locus.