Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

S. Lee; P. Polidori; R. G. Kauffman; B. C. Kim

doi:10.1111/j.1365-2621.2000.tb13587.x

Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

S. Lee, P. Polidori, R. G. Kauffman, B. C. Kim

Honorary professors

Research output: Contribution to journal › Article › peer-review

12 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 language	English
Pages (from-to)	786-790
Number of pages	5
Journal	Journal of Food Science
Volume	65
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.2000.tb13587.x
Publication status	Published - 2000

Keywords

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

ASJC Scopus subject areas

Food Science

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AU - Polidori, P.

AU - Kauffman, R. G.

AU - Kim, B. C.

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Y1 - 2000

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KW - Troponin-T

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Low-voltage electrical stimulation effects on proteolysis and lamb tenderness

Abstract

Keywords

ASJC Scopus subject areas

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