Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

S. Lee, P. Polidori, R. G. Kauffman, Byoung-Chul Kim

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Lamb carcasses were subjected to low-voltage electrical stimulation (ES; 28 V, 60 Hz) within 5 min postmortem (PM). After ES, the longissimus thoracis (LT) and semimembranosus (SM) muscles were removed to investigate subsequent biochemical changes. The pH values of the ES muscles declined rapidly until the 1(st) 3 h PM (p < 0.05). The activities of μ-calpain and calpastatin in ES muscles decreased significantly after 10 h PM (p < 0.05). Both ES LT and SM muscles tended to have lower shear-force values, which suggested ES might accelerate activation of calpains as well as glycolytic rate, thereby improving muscle tenderness. Differences in titin and troponin-T degradation between treatments were also observed with time PM.

Original languageEnglish
Pages (from-to)786-790
Number of pages5
JournalJournal of Food Science
Volume65
Issue number5
Publication statusPublished - 2000 Sep 30

Fingerprint

proteolysis
Electric Stimulation
Proteolysis
lambs
Muscles
muscles
Calpain
calpain
longissimus muscle
Connectin
Troponin T
Myalgia
troponin T
calpastatin
ovine carcasses
shears
degradation
Hamstring Muscles
Therapeutics

Keywords

  • Calpains
  • Glycolytic rate
  • Low-voltage electrical stimulation
  • Tenderness
  • Titin
  • Troponin-T

ASJC Scopus subject areas

  • Food Science

Cite this

Low-voltage electrical stimulation effects on proteolysis and lamb tenderness. / Lee, S.; Polidori, P.; Kauffman, R. G.; Kim, Byoung-Chul.

In: Journal of Food Science, Vol. 65, No. 5, 30.09.2000, p. 786-790.

Research output: Contribution to journalArticle

Lee, S, Polidori, P, Kauffman, RG & Kim, B-C 2000, 'Low-voltage electrical stimulation effects on proteolysis and lamb tenderness', Journal of Food Science, vol. 65, no. 5, pp. 786-790.
Lee, S. ; Polidori, P. ; Kauffman, R. G. ; Kim, Byoung-Chul. / Low-voltage electrical stimulation effects on proteolysis and lamb tenderness. In: Journal of Food Science. 2000 ; Vol. 65, No. 5. pp. 786-790.
@article{8076cb1c4bd84af28466442d3f0a751e,
title = "Low-voltage electrical stimulation effects on proteolysis and lamb tenderness",
abstract = "Lamb carcasses were subjected to low-voltage electrical stimulation (ES; 28 V, 60 Hz) within 5 min postmortem (PM). After ES, the longissimus thoracis (LT) and semimembranosus (SM) muscles were removed to investigate subsequent biochemical changes. The pH values of the ES muscles declined rapidly until the 1(st) 3 h PM (p < 0.05). The activities of μ-calpain and calpastatin in ES muscles decreased significantly after 10 h PM (p < 0.05). Both ES LT and SM muscles tended to have lower shear-force values, which suggested ES might accelerate activation of calpains as well as glycolytic rate, thereby improving muscle tenderness. Differences in titin and troponin-T degradation between treatments were also observed with time PM.",
keywords = "Calpains, Glycolytic rate, Low-voltage electrical stimulation, Tenderness, Titin, Troponin-T",
author = "S. Lee and P. Polidori and Kauffman, {R. G.} and Byoung-Chul Kim",
year = "2000",
month = "9",
day = "30",
language = "English",
volume = "65",
pages = "786--790",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "5",

}

TY - JOUR

T1 - Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

AU - Lee, S.

AU - Polidori, P.

AU - Kauffman, R. G.

AU - Kim, Byoung-Chul

PY - 2000/9/30

Y1 - 2000/9/30

N2 - Lamb carcasses were subjected to low-voltage electrical stimulation (ES; 28 V, 60 Hz) within 5 min postmortem (PM). After ES, the longissimus thoracis (LT) and semimembranosus (SM) muscles were removed to investigate subsequent biochemical changes. The pH values of the ES muscles declined rapidly until the 1(st) 3 h PM (p < 0.05). The activities of μ-calpain and calpastatin in ES muscles decreased significantly after 10 h PM (p < 0.05). Both ES LT and SM muscles tended to have lower shear-force values, which suggested ES might accelerate activation of calpains as well as glycolytic rate, thereby improving muscle tenderness. Differences in titin and troponin-T degradation between treatments were also observed with time PM.

AB - Lamb carcasses were subjected to low-voltage electrical stimulation (ES; 28 V, 60 Hz) within 5 min postmortem (PM). After ES, the longissimus thoracis (LT) and semimembranosus (SM) muscles were removed to investigate subsequent biochemical changes. The pH values of the ES muscles declined rapidly until the 1(st) 3 h PM (p < 0.05). The activities of μ-calpain and calpastatin in ES muscles decreased significantly after 10 h PM (p < 0.05). Both ES LT and SM muscles tended to have lower shear-force values, which suggested ES might accelerate activation of calpains as well as glycolytic rate, thereby improving muscle tenderness. Differences in titin and troponin-T degradation between treatments were also observed with time PM.

KW - Calpains

KW - Glycolytic rate

KW - Low-voltage electrical stimulation

KW - Tenderness

KW - Titin

KW - Troponin-T

UR - http://www.scopus.com/inward/record.url?scp=0033827806&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0033827806&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0033827806

VL - 65

SP - 786

EP - 790

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 5

ER -