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Electrical Stimulation of Intact or Split Steer or Cow Carcasses
F K McKEITH1, C G Smith1, T R Dutson1
1Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.
Journal of Food Protection
|March 3, 2019
Summary
Electrical stimulation of beef carcasses improves lean color, tenderness, and palatability. This technique enhances meat quality by reducing heat-ring incidence and increasing youthful color without negatively impacting pH or sarcomere length.
Area of Science:
- Meat Science
- Food Technology
- Animal Science
Background:
- Beef quality is influenced by post-mortem handling.
- Electrical stimulation (ES) is a method to improve meat tenderness and quality.
- Understanding ES effects on different beef types (steer vs. cow) is crucial.
Purpose of the Study:
- To evaluate the impact of electrical stimulation on beef carcass quality.
- To compare the effects of ES on steer and cow carcasses.
- To assess the influence of ES on lean color, tenderness, palatability, and structural muscle changes.
Main Methods:
- Fifteen carcasses (10 steers, 5 cows) were used.
- Groups were subjected to different ES protocols: intact carcasses, split sides (stimulated vs. control).
- Meat quality attributes (color, tenderness, palatability, pH, sarcomere length) and muscle structure (microscopy, SDS-PAGE for troponin-T) were analyzed.
Main Results:
- Electrically stimulated carcasses/sides showed brighter, more youthful lean color and reduced heat-ring incidence.
- Stimulated beef was more tender and palatable compared to controls.
- ES increased structural damage (contracture bands) in muscles, but not in intact carcasses.
- Troponin-T was reduced in stimulated cow muscles, but not steer muscles.
Conclusions:
- Electrical stimulation of intact or split beef carcasses improves lean maturity, color, and tenderness.
- ES is effective in reducing heat-ring incidence and enhancing palatability.
- The structural and molecular effects of ES vary between steer and cow carcasses.
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