Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Mechanisms by Which Electrical Stimulation Affect Meat Tendrness

전기 자극의 연도증진 기작에 관한 연구동향

  • Published : 2002.09.01
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Abstract

The use of electrical stimulation in the red meat processing has been inconsistent and the mechanism(s) associated with the improvement of meat quality in electrically stimulated carcass has been disputed. This may reflect an incomplete knowledge of how to optimise the technology and also mirrors the existence of unknown factors. Although it is well established that the stimulation treatment increases the rate of post-mortem glycolysis, other biochemical and biophysical effects have been implicated with the use of this technology. The classical view that stimulation prevents muscle from shortening excessively during rigor development has been expanded to include the possibility that it also results in physical disruption of muscle structure and early 'turn-on' of tenderizing process. However, the interaction of these effects with the acceleration of the rate of proteolysis through activation of the calpain pretense system has not been comprehensively unravelled. This mini-review attempts to examine the current theories about the effect of stimulation on post-mortem muscle.

전기자극 처리는 도체의 온도가 저하되기 전 사후강직에 도달하게 하여 저온 단축을 줄이는 효과와 함께 연화 시작점을 빠르게 하여 근섬유 분해속도를 증가시킨다고 보고되고 있다. 전도체 또는 반도체에 전기자극을 한후 냉각을 했을 때 근육의 종류와 부위에 따른 사후 대사/강직/냉각의 속도가 각기 다르기 때문에 국소 전기자극기 같은 처리와 전기자극 효과의 그 직접적 기능 및 상대적 중요성은 앞으로 많은 연구를 필요로 하고 있다. 결론적으로 각각의 실험 조건과 방법이 달라 대폭 그 결과가 달라짐으로써 직접적인 비교가 어려웠다는 점을 강조하고 싶다.

Keywords

References

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