The effects of low voltage electrical stimulation on donkey meat. (September 2016)

• Record Type: Journal Article
• Authors: Polidori, Paolo; Ariani, Ambra; Micozzi, Daniela; Vincenzetti, Silvia
• Is Part Of: Meat science. Volume 119(2016:Sep.)
• Page Start: 160
• Page End: 164
• Publication Date: 2016-09
• Subjects: Donkey meat -- Electrical stimulation -- Glycolytic rate -- Calpains; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.05.008
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effects of early post-mortem low voltage electrical stimulation (28 V, 60 Hz) 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 6 h post-mortem, and a reduction in ATP content at 3 and 6 h post-mortem. The activities of μ-calpain and calpastatin were reduced ( P < 0.05) by the treatment in the first 6 h post-mortem. Tenderness was improved ( P < 0.05) at 4 and 7 days post-mortem by the application of ES. Muscle colour (L*) was lighter ( P < 0.05) in stimulated carcasses. Highlights: 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.