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Application of Chronic Stimulation to Study Contractile Activity-induced Rat Skeletal Muscle Phenotypic Adaptations

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Electrical stimulation of beef sides.

P E Bouton¹, A L Ford, P V Harris

¹CSIRO Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland, Australia.

|November 8, 2011

Summary

Electrical stimulation, particularly high voltage, enhances beef tenderness by preventing cold shortening. Muscles from stimulated sides were more tender than control sides post-slaughter.

Area of Science:

Meat Science
Food Technology
Animal Science

Background:

Cold shortening significantly impacts meat tenderness.
Electrical stimulation is a method to mitigate post-mortem cold-induced toughening.
Different voltage systems may vary in their effectiveness.

Purpose of the Study:

To evaluate the efficacy of three electrical stimulation (ES) voltage systems on beef tenderness.
To compare the effects of ES on muscle properties and sensory attributes.
To determine if ES prevents cold shortening in beef muscles.

Main Methods:

Sides of beef were subjected to high (1100 V), low (110 V), or extra-low (45 V) voltage electrical stimulation.
Warner-Bratzler shear force measurements were used to assess meat tenderness.

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Sensory panel evaluations assessed tenderness and juiciness.

Sarcomere length was measured to evaluate the impact on muscle structure.

Main Results:

High voltage ES (1100 V) was superior in reducing shear force for muscles susceptible to cold shortening.
All ES treatments resulted in more tender muscles compared to controls at 22 hours post-slaughter.
High voltage ES led to lower juiciness scores compared to controls.
Reduced shear values correlated with longer sarcomeres, suggesting prevention of cold shortening.

Conclusions:

Electrical stimulation, especially high voltage, effectively improves beef tenderness by preventing cold shortening.
The primary mechanism of ES appears to be the inhibition of cold-induced muscle shortening.
Further research may be needed to optimize ES parameters for both tenderness and juiciness.