Quality, Appearance, and Tenderness of Electrically Stimulated Lamb

Abstract

Fourteen wether lambs were slaughtered, split longitudinally and the left sides were electrically stimulated (ES) with 17 impulses (1.8 set duration) of 550 volts for 1 min prior to chilling. At 24 hr postmortem, USDA maturity scores were assigned to certain lean surfaces of the carcass. Following storage at 0-2°C for 5 days, four boneless loin chops were removed from each side; two chops were displayed under retail conditions (l-3°C) for 4 days and two chops were used for shear force measurements. Longissimus muscles from ES sides were more youthful (P < 0.001) in color, and body cavity muscles (primary flank, secondary flank, intercostal) were brighter (P < 0.05) in color at 24 hr postmortem. There were no significant differences between chops from ES and control sides for muscle color, surface discoloration and overall appearance after 3 days of retail display; however, loin chops from the ES sides were more desirable (P < 0.10) in appearance on the fourth day of retail display than were the chops from the control (unstimulated) sides. Although there was no difference in cooking loss percentage, there was a significant difference (P < 0.10) in thawing loss percentage (0.83 for ES chops; 1.23 for control chops). Shear force measurements revealed that samples from ES sides were significantly (P < 0.01) more tender than were samples from the control sides. These data suggest that lamb lean color can be made brighter and more youthful in appearance by use of electrical stimulation. Other advantages associated with use of electrical stimulation are extended retail casehfe and markedly improved tenderness of loin chops.

Effects of Electrical Stimulation, Hot‐Boning and Mixing vs Tumbling on the Physical and Chemical Properties of Beef Logs

“…This is contrary to most findings (Jeremiah and Martin, 1980;Taylor et al, 1980;Berry and Kotula, 1982;Terre11 et al, 1982b), which show ES increased or had no effect on drip loss. Cooking losses (%) and total moisture losses (%) were not affected by stimulation, which confirms other findings (Smith et al, 1979;Riley et al, 1980;Griffin et al 1981;Terre11 et al, 1982a,b). Neither mixing nor tumbling had a significant effect on moisture losses.…”

THE EFFECTS OF ELECTRICAL STIMULATION AND HOT‐PROCESSING ON QUALITY, PALATABILITY, AND CONSUMER ACCEPTANCE OF LAMB1

“…1976, Jeremiah andMartin 1982b;Jeremiah et al 1983;Smith el al. 1977) or initial retail properties (Jeremiah et al 1982a,b) and lends support to the observation of Riley et al (1980) that ES improved the color of lamb carcasses, but not cuts. However, present findings fail to support reports of ES improving muscle color (Riley ef al.…”

Utilization of Electrical Stimulation to Improve Meat Quality: A Review

“…Studies involving electrical stimulation have been conducted on beef, (Bendall and Rhodes 1976;Bouton et al 1978;Calkins et al 1980;Demeyer and Vanderndriessche 1980;Dutson et al 1980aDutson et al , 1980bHall et al 1980;Jeremiah and Martin 1980;Judge et al 1980;McCollum and Henrickson 1977;Nichols and Cross 1980;Ray et al 1980;Ruderus 1980;Savell et al 1978aSavell et al , 197813, 1978cSavell et al 1977;Savell et al 1979;Shaw and Walker 1977;Smith et al 1977;Sorinmade et al 1978;Taylor and Marshall 1980;Will et al 1979 lamb, (Bendall 1976;Carse 1973;Hagyard 1975, 1976;Chrystall et al 1980;Riley et al 1980aRiley et al , 1980bSavell et al 1977;Smith et al 1980), rabbit (Bendall 1976), pork (Hallund and Bendall 1965;Smith et al 1980;Westervelt and Stouffer 1978), goat (McKeith et al 1979;Savell et al 1977;Smith et al 1980) and chicken (DeFremery and Pool 1960).…”

“…Benefits of using electrical stimulation include: improvements in tenderness Grusby et al 1976;Savell et al 1977Savell et al , 1978aSavell et al , 1978bSavell et al , 1978cSmith et al 1977); enhancement of lean color and lean maturity (Calkins et al 1980(Calkins et al , 1981Savell et al 1978bSavell et al , 1978cSmith et al 1977); increasing the appearance of marbling (Savell et al 1978b; prevention of "heat-ring" development (Savell et al 1978b(Savell et al , 1978cSmith et al 1977); reduction in time necessary for aging (Savell et al 1978~); flavor enhancement Savell et al l977,1978aSavell et al l977, , 1979Savell 1979) and additional retail caselife Riley et al 1980aRiley et al , 1980bTang and Henrickson 1980). Smith et al (1980) concluded from research on electrical stimulation conducted by the Texas Agricultural Experiment Station that electrical stimulation (a) increases tenderness, (b) improves flavor, (c) brightens muscle color, (d) increases muscle firmness, (e) causes faster "setting up" of marbling, (f) reduces the need for "aging" to assure satisfactory palatability and (g) improves retail cut appearance.…”