The effects of low voltage electrical stimulation on donkey meat

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-mort...

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Published inMeat science Vol. 119; pp. 160 - 164
Main Authors Polidori, Paolo, Ariani, Ambra, Micozzi, Daniela, Vincenzetti, Silvia
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
Author Micozzi, Daniela
Polidori, Paolo
Ariani, Ambra
Vincenzetti, Silvia
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Keywords Electrical stimulation
Calpains
Donkey meat
Glycolytic rate
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Snippet The effects of early post-mortem low voltage electrical stimulation (28V, 60Hz) on biochemical changes and on final tenderness in Longissimus Thoracis et...
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StartPage 160
SubjectTerms 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
Title The effects of low voltage electrical stimulation on donkey meat
URI https://dx.doi.org/10.1016/j.meatsci.2016.05.008
https://www.ncbi.nlm.nih.gov/pubmed/27192665
https://search.proquest.com/docview/1794468589
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