Asian-Australasian Journal of Animal Sciences

  • 제33권10호
  • /
  • Pages.1642-1655
  • /
  • 2020
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles

  • Balan, Prabhu (Alpha-Massey Natural Nutraceutical Research Centre, Riddet Institute, Massey University) ;
  • Farouk, Mustafa M. (AgResearch Ltd, Ruakura Research Centre) ;
  • Staincliffe, Maryann (AgResearch Ltd, Ruakura Research Centre) ;
  • Stuart, Adam D (AgResearch Ltd, Ruakura Research Centre) ;
  • Kemp, Robert (AgResearch Ltd, Ruakura Research Centre) ;
  • Craigie, Cameron (AgResearch Ltd, Ruakura Research Centre)
  • 투고 : 2019.10.10
  • 심사 : 2019.11.17
  • 발행 : 2020.10.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: The aim of this study is to characterize the impact of additional electrical stimulation (AES) and various pre-rigor holding temperatures (for 3 h) on the ageing-potential of hot boned bovine M. longissimus lumborum (LL). Methods: Paired LL loins from 12 bulls were hot-boned within 40 min of slaughter, immediate AES applied and subjected to various holding temperatures (5℃, 15℃, 25℃, and 35℃) for 3 h. Results: AES did not accelerate the rate of rigor attainment, but the 3 h pre-rigor holding temperature did. Shear force values decreased as the pre-rigor holding temperatures increased. AES and holding for 3 h (at 25℃) resulted in higher water-holding capacity. Conclusion: Data confirmed that AES did not influence the various meat quality parameters in the present study, but pre-rigor holding temperature (25℃) alone or in combination with AES resulted in superior meat quality.

키워드

참고문헌

  1. Red Meat Sector Strategy Report. Beef + Lamb New Zealand Limited. Meat Industry Association of New Zealand [Internet]. MIA; 2011. Annual Report [cited 2019 Oct 1]. Available from: https://www.mia.co.nz/assets/MIA-Publications/Red-Meat-Sector-Strategy-Report-May-2011.pdf
  2. Lomiwes D, Farouk MM, Frost DA, Dobbie PM, Young OA. Small heat shock proteins and toughness in intermediate pHu beef. Meat Sci 2013;95:472-9. https://doi.org/10.1016/j.meatsci.2013.05.022
  3. Silva JA, Patarata L, Martins C. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci 1999;52:453-9. https://doi.org/10.1016/S0309-1740(99)00029-7
  4. Lomiwes D, Farouk MM, Wu G, Young OA. The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Sci 2014;96:646-51. https://doi.org/10.1016/j.meatsci.2013.08.022
  5. Adeyemi KD, Sazili AQ. Efficacy of carcass electrical stimulation in meat quality enhancement: a review. Asian-Australas J Anim Sci 2014;27:447-56. https://doi.org/10.5713/ajas.2013.13463
  6. Balan P, Farouk MM, Stuart AD, et al. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum. Anim Sci J 2019;90:1050-1059. https://doi.org/10.1111/asj.13217
  7. Balan P, Kim YHB, Stuart A, Kemp R, Farouk MM. Effects of electrical stimulation and pre-rigor conditioning temperature on ageing potential of hot-boned beef muscle. Arch Latinoam Prod Anim 2014;22:490-3.
  8. Kim YHB, Lonergan SM, Grubbs JK, et al. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Sci 2013;94:289-96. https://doi.org/10.1016/j.meatsci.2013.02.013
  9. Simmons NJ, Daly CC, Cummings TL, Morgan SK, Johnson NV, Lombard A. Reassessing the principles of electrical stimulation. Meat Sci 2008;80:110-22. https://doi.org/10.1016/j.meatsci.2008.05.006
  10. Marsh BB, Ringkob TP, Russell RL, Swartz DR, Pagel LA. Effects of early-postmortem glycolytic rate on beef tenderness. Meat Sci 1987;21:241-8. https://doi.org/10.1016/0309-1740(87)90061-1
  11. Chrystall BB, Devine CE. Quality assurance for tenderness. Hamilton, New Zealand: MIRINZ Publication; 1991. Report No.: 872.
  12. Balan P, Kim YHB, Stuart AD, et al. Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum. Anim Sci J 2019;90:1060-9. https://doi.org/10.1111/asj.13216
  13. AMSA. Guidelines for meat color evaluation. In: Proceedings Proceedings of the 44th Annual Reciprocal Meat Conference 1991; Manhattan, KS, USA. p. 1-17.
  14. GenStat. GenStat for Windows, Version 12.2.0.3717. 12th ed. Oxford, UK: VSN International; 2010.
  15. Kim YHB, Warner RD, Rosenvold K. Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. Anim Prod Sci 2014;54:375-95. https://doi.org/10.1071/AN13329
  16. Bickerstaffe R, Bekhit AED, Robertson LJ, Roberts N, Geesink GH. Impact of introducing specifications on the tenderness of retail meat. Meat Sci 2001;59:303-15. https://doi.org/10.1016/S0309-1740(01)00083-3
  17. Balan P, Kim YHB, Blijenburg R. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation. Meat Sci 2014;97:220-2. https://doi.org/10.1016/j.meatsci.2014.01.019
  18. Kim YHB, Stuart A, Nygaard G, Rosenvold K. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining. Meat Sci 2012;91:62-8. https://doi.org/10.1016/j.meatsci.2011.12.007
  19. Devine CE, Payne SR, Peachey BM, Lowe TE, Ingram JR, Cook CJ. High and low rigor temperature effects on sheep meat tenderness and ageing. Meat Sci 2002;60:141-6. https://doi.org/10.1016/S0309-1740(01)00115-2
  20. Rosenvold K, North M, Devine C, et al. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures. Meat Sci 2008;79:299-306. https://doi.org/10.1016/j.meatsci.2007.10.002
  21. den Hertog-Meischke MJA, Smulders FJM, Van Logtestijn JG, van Knapen F. The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles. J Anim Sci 1997;75:118-24. https://doi.org/10.2527/1997.751118x
  22. Offer G. Modelling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Sci 1991;30:157-84. https://doi.org/10.1016/0309-1740(91)90005-B
  23. McKenna DR, Maddock TD, Savell JW. Water-holding and color characteristics of beef from electrically stimulated carcasses. J Muscle Foods 2003;14:33-43. https://doi.org/10.1111/j.1745-4573.2003.tb00344.x
  24. Strydom PE, Frylinck L, Smith MF. Should electrical stimulation be applied when cold shortening is not a risk? Meat Sci 2005;70:733-42. https://doi.org/10.1016/j.meatsci.2005.03.010
  25. Aalhus JL, Jones SDM, Best DR, Robertson WM, Lutz S. The efficacy of high and low voltage electrical stimulation under different chilling regimes. Can J Anim Sci 1994;74:433-42. https://doi.org/10.4141/cjas94-062
  26. Smith GC. Effects of electrical stimulation on meat quality, color, grade, heat ring and palatability. In: Pearson AM, Dutson TR, editors. Advances in meat research: electrical stimulation. Westport. CT, USA: AVI Publishing Company Inc; 1985. p. 121-58.
  27. Farouk MM, Swan JE. Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. Meat Sci 1998;49:233-47. https://doi.org/10.1016/S0309-1740(97)00134-4
  28. Offer G, Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci 1983;8:245-81. https://doi.org/10.1016/0309-1740(83)90013-X