Electron microscopy of contractile bands in low voltage electrical stimulation beef

Effects of transportation during the hot season and low voltage electrical stimulation on histochemical and meat quality characteristics of sheep longissimus muscle

“…These differences are probably due to contraction of Types I and IIB fibers during electrical stimulation. Contraction bands were found in electrically stimulated muscles, assembly formed due to extreme shortening of the sarcomeres (Luo et al, 2008). On the basis of histological evidence, Georage et al (1980) also reported the presence of irregular bands, similar to contraction bands, on muscle fibers from electrically stimulated beef carcasses.…”

“…Electrical stimulation may improve tenderness either through effects on physical alteration and/or acceleration of energy turnover during and after the stimulation (Hwang et al, 2003). According to Luo et al (2008), a relationship between myofibrillar disruption and improved tenderness exists. Luo et al (2008) reported that stimulation resulted in ultrastructural changes in beef longissimus thoracis muscle that lower the resistance to shearing force.…”

“…According to Luo et al (2008), a relationship between myofibrillar disruption and improved tenderness exists. Luo et al (2008) reported that stimulation resulted in ultrastructural changes in beef longissimus thoracis muscle that lower the resistance to shearing force. Luo et al (2008) stated that 55% and 62% of sarcomeres were physically damaged due to the effects of low voltage electrical stimulation.…”

“…Luo et al (2008) reported that stimulation resulted in ultrastructural changes in beef longissimus thoracis muscle that lower the resistance to shearing force. Luo et al (2008) stated that 55% and 62% of sarcomeres were physically damaged due to the effects of low voltage electrical stimulation. In the present study, sheep M. longissimus thoracis had significantly (P b 0.05) longer sarcomere lengths than nonstimulated muscles.…”

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

“…Small muscle samples (approximately 6 × 6 × 3 cm) were removed from the muscle aged 1, 7, 14 and 21 d. Warner-Bratzler Shear force (WBSF) was determined as described previously Luo, Zhu, and Zhou (2008). After aging at 1, 7, 14 and 21 d respectively, the samples were individually placed in plastic bags and cooked in a 75°C water bath until a core temperature of 70°C was reached and then kept for 20 min.…”