The effects of low voltage electrical stimulation on donkey meat

• Published in: Meat science Vol. 119; pp. 160 - 164
• Main Authors: Polidori, Paolo, Ariani, Ambra, Micozzi, Daniela, Vincenzetti, Silvia
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.09.2016
• Subjects: Animals; Calpains; Consumer Behavior; Donkey meat; Electric Stimulation; Electrical stimulation; Equidae; Food Handling; Food Quality; Glycolysis; Glycolytic rate; Male; Meat - analysis; Muscle, Skeletal - metabolism; Taste; Electrical stimulation; Calpains; Donkey meat; Glycolytic rate
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.05.008

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. •Electrical stimulation accelerated the glycolytic process in donkey muscle LTL.•Donkey meat tenderness was significantly improved by electrical stimulation.•Electrical stimulation significantly affected calpain system in donkey muscle LTL.•Lightness (L*) in electrically stimulated muscle LTL was significantly higher.