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Effects of electrical stimulation and pre‐rigor conditioning temperature on aging potential of hot‐boned beef M. longissimus lumborum
- Source :
- Animal Science Journal. 90:1050-1059
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- The objective of this study was to create various pH/temp decline rates in hot-boned bull beef M. longissimus lumborum (LL) through a combination of electrical stimulation (ES) and pre-rigor holding temperature. The relationship between the pre-rigor interventions, the activities of µ-calpain and small heat shock proteins (sHSP), and the impacts on meat product quality were determined. Paired LL loins from 13 bulls were hot-boned within 40 min of slaughter, immediately ES and subjected to various holding temperatures (5, 15, 25, and 35°C) for 3 hr. The rate of muscle pH decline, sarcomere length, shear force, and proteolysis of muscle proteins were measured. ES-25°C had a longer sarcomere length compared to non-electrical stimulation samples. ES-25°C and ES-35°C samples had lower shear force values, higher µ-calpain activity and higher desmin, troponin-T, and sHSP degradation. The above findings suggest that pH/temp decline rates created in hot-boned muscle impacted muscle protein proteolysis by increasing the activity of proteases and degradation of sHSP.
- Subjects :
- Male
Sarcomeres
Time Factors
Proteolysis
Stimulation
Sarcomere
Desmin
Animal science
Troponin T
Food Quality
medicine
Animals
Muscle, Skeletal
Small Heat-Shock Proteins
Heat-Shock Proteins
Longissimus Lumborum
medicine.diagnostic_test
Calpain
Chemistry
Temperature
General Medicine
Hydrogen-Ion Concentration
Pre rigor
Electric Stimulation
Red Meat
Conditioning
Cattle
Shear Strength
General Agricultural and Biological Sciences
Peptide Hydrolases
Subjects
Details
- ISSN :
- 17400929 and 13443941
- Volume :
- 90
- Database :
- OpenAIRE
- Journal :
- Animal Science Journal
- Accession number :
- edsair.doi.dedup.....601bdb78654224337dfe5bbbb78e3321