Effects of electrical stimulation and pre‐rigor conditioning temperature on aging potential of hot‐boned beef M. longissimus lumborum. (14th June 2019)

• Record Type: Journal Article
• Authors: Balan, Prabhu; Farouk, Mustafa M.; Stuart, Adam D.; Kemp, Robert; Staincliffe, Maryaan; Craige, Cameron; Kim, Yuan H. B.
• Is Part Of: Animal science journal. Volume 90:Number 8(2019)
• Page Start: 1050
• Page End: 1059
• Publication Date: 2019-06-14
• Subjects: beef -- electrical stimulation -- meat quality -- pre‐rigor holding temperature -- small heat shock proteins; Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.13217
• Languages: English
• ISSNs: 1344-3941

Abstract

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.