Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. (February 2021)

• Record Type: Journal Article
• Authors: Ji, Xianqiu; Luo, Xin; Zhu, Lixian; Mao, Yanwei; Lu, Xiao; Chen, Xue; Hopkins, David L.; Zhang, Yimin
• Is Part Of: Meat science. Volume 172(2021)
• Publication Date: 2021-02
• Subjects: Electrical stimulation -- Superchilled beef -- Shear force -- Desmin; 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.2020.108320
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of medium voltage electrical stimulation (ES), prior ageing (0–4 °C, 7 days), and their combination on the decrease of shear force in beef during superchilled storage (−4 °C) for 24 weeks was evaluated, in the context of a high shear force obtained under this storage condition. Both ES and prior ageing significantly reduced the initial Warner-Bratzler shear force, and the combination of ES and prior ageing shortened the storage time needed to reach an acceptable shear force of superchilled beef, which is mainly due to increased myofibrillar degradation as indicated by changes in desmin ( P < 0.01, r = 0.35). Additionally, ES and prior ageing did not negatively affect lipid oxidation, total volatile basic nitrogen or water loss of superchilled beef. Consequently, ES combined with ageing for 7 days offered an effective approach for decreasing shear force and ensuring good quality superchilled beef.