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http://dx.doi.org/10.5713/ajas.19.0788

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles  

Balan, Prabhu (Alpha-Massey Natural Nutraceutical Research Centre, Riddet Institute, Massey University)
Farouk, Mustafa M. (AgResearch Ltd, Ruakura Research Centre)
Staincliffe, Maryann (AgResearch Ltd, Ruakura Research Centre)
Stuart, Adam D (AgResearch Ltd, Ruakura Research Centre)
Kemp, Robert (AgResearch Ltd, Ruakura Research Centre)
Craigie, Cameron (AgResearch Ltd, Ruakura Research Centre)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.33, no.10, 2020 , pp. 1642-1655 More about this Journal
Abstract
Objective: The aim of this study is to characterize the impact of additional electrical stimulation (AES) and various pre-rigor holding temperatures (for 3 h) on the ageing-potential of hot boned bovine M. longissimus lumborum (LL). Methods: Paired LL loins from 12 bulls were hot-boned within 40 min of slaughter, immediate AES applied and subjected to various holding temperatures (5℃, 15℃, 25℃, and 35℃) for 3 h. Results: AES did not accelerate the rate of rigor attainment, but the 3 h pre-rigor holding temperature did. Shear force values decreased as the pre-rigor holding temperatures increased. AES and holding for 3 h (at 25℃) resulted in higher water-holding capacity. Conclusion: Data confirmed that AES did not influence the various meat quality parameters in the present study, but pre-rigor holding temperature (25℃) alone or in combination with AES resulted in superior meat quality.
Keywords
Beef; Additional Electrical Stimulation; Meat Quality; Pre-rigor Holding Temperature; Shear Force; Water-holding Capacity;
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