scholarly journals Effect of Post-Mortem Electrical Stimulation on Ovine Sarcoplasmic Reticulum Vesicies

1980 ◽  
Vol 33 (1) ◽  
pp. 43 ◽  
Author(s):  
RK Tume
Keyword(s):  
Electrical Stimulation ◽  
Sarcoplasmic Reticulum ◽  
White Muscle ◽  
Post Mortem ◽  
Steady State Concentration ◽  
High Affinity ◽  
Muscle Ph ◽  
Membrane Phosphorylation ◽  
State Concentration ◽  
Reduced Activity

Sarcoplasmic reticulum (SR) vesicles from ovine skeletal muscle were iodinated with the use of immobilized lactoperoxidase to determine the location of proteins in the membrane and to observe any changes resulting from post-mortem electrical stimulation. The labelling pattern of the nonstimulated SR preparations was essentially the same as that observed previously for white muscle SR of rabbit. Most of the membrane proteins were labelled, except for the high-affinity calciumbinding protein. Electrical stimulation, however, resulted in an increased labelling of calsequestrin suggesting that this protein is more exposed as a result of such treatment. Certain activities of the adenosinetriphosphatase were affected by electrical stimulation. Both the steady-state concentration of phosphoenzyme and the ATP~PI exchange reaction were significantly reduced by electrical stimulation. It is not known if this alteration in the membrane is responsible for the reduced activity of the SR and thus the greater rate of post-mortem pH fall in electrically stimulated muscle. [Other keywords: Membrane phosphorylation, muscle pH, cold-shortening.]

scholarly journals Post-Mortem Electrical Stimulation of Muscle and its Effects on Sarcoplasmic Reticulum Adenosine Triphosphatase

1979 ◽  
Vol 32 (2) ◽  
pp. 163 ◽  
Author(s):  
Ronald K Tume
Keyword(s):  
Electrical Stimulation ◽  
Sarcoplasmic Reticulum ◽  
Calcium Binding ◽  
Membrane Lipids ◽  
Protein A ◽  
Binding Affinities ◽  
Post Mortem ◽  
Short Term ◽  
Reduced Activity ◽  
Stimulation Of

Sarcoplasmic reticulum (SR) was isolated from control muscles and from muscles which had been subjected to short-term post-mortem electrical stimulation. Both preparations had similar protein compositions but the SR from electrically stimulated muscle had a lower 'extra' ATPase activity. The ability of the SR preparations from electrically stimulated muscles to accumulate Ca2+ was about the same as the controls. There was, therefore, an apparently greater efficiency of Ca2+ transport in the isolated vesicles, the reason for which is not known, but an alteration in the 'leakiness' of the membrane may be involved. Purified ATPase isolated from control and stimulated SR contained, in addition to the ATPase protein, a polypeptide of molecular weight about 30000. The purified ATPase vesicles from electrically stimulated muscle had a reduced activity as measured by ATP splitting activity, phosphoenzyme formation from either inorganic orthophosphate (Pi) or ATP, or by an ATP � Pi exchange reaction. These reduced activities probably result from an alteration in the binding affinities of the ATPase for ATP and Pi' The low affinity site for calcium binding was not affected by electrical stimulation. Purified ATPase vesicles from stimulated muscle were more susceptible to proteolytic attack, suggesting that the conformation of the protein or its association with the membrane lipids had been altered.

A note on the effects of pre-slaughter housing, diet and sex on responses to post-mortem electrical stimulation in cattle

1984 ◽  
Vol 39 (2) ◽  
pp. 301-304
Author(s):  
J. Jedlička ◽  
J. Mojto ◽  
V. Foltys ◽  
J. Lichtner ◽  
D. Szakáczová ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Good Condition ◽  
Normal Diet ◽  
Processing Plant ◽  
Post Mortem ◽  
Meat Processing ◽  
Basic Requirement ◽  
Ph Values ◽  
Muscle Ph

ABSTRACTEffects of the period of pre-slaughter lairage and diet on responses to post-mortem electrical stimulation (ES) were observed in 113 bulls and 18 cows. The efficiency of ES was assessed by the rate of the decrease of muscle pH. Stimulation was made at 80 V for 45 s. ES significantly decreased pH values at 1 h after slaughter. The effect was greater for animals on a normal diet than for those on a reduced diet. ES was also more effective for animals killed within 2 h after transportation to the meat processing plant than for animals slaughtered 24 h after transportation. There were no significant differences in the effect of ES between sexes. The basic requirement for effective ES is a good condition of animals at slaughter.

Electrical stimulation extends the time limits for very fast chilling of lamb loins

2020 ◽  
Vol 60 (15) ◽  
pp. 1861
Author(s):  
Robin H. Jacob ◽  
Katja Rosenvold ◽  
Michael North ◽  
Robert Kemp ◽  
Robyn D. Warner
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Sarcomere Length ◽  
Post Mortem ◽  
Inventory Costs ◽  
Commercial Scale ◽  
Lamb Meat ◽  
Muscle Ph ◽  
Potential Benefits ◽  
Low Shear

Context Very fast chilling (VFC) involves cooling meat to approximately –1°C before the onset of rigor, and offers potential benefits compared with conventional chilling that include accelerated tenderisation, improved shelf life and reduced inventory costs. However, the practical difficulties of achieving the required temperature profile prevents adoption of VFC commercially. Aims The objective of this study was to determine if electrical stimulation could be a way of making VFC easier to achieve for lamb meat. The hypothesis tested was that electrical stimulation would reduce the rate of chilling required with very fast chilling by accelerating the rate of pH decline post-mortem. Methods The experiment was a 2 × 3 factorial design whereby 54 loins from 27 lambs were allocated to one of six different treatments: no electrical stimulation and electrical stimulation, and chilling rates to reach −1°C at 1 h (Fast), 1.5 h (Moderate) and 2.5 h (Slow) post-mortem respectively. Key results Without electrical stimulation, shear forces were lowest for the Moderate chilling rate; but with electrical stimulation, consistently low shear force values were obtained with all chilling rates. Muscle pH depended on treatment, although this effect also depended on the time post-mortem. Shear force depended on chilling rate only when there was no electrical stimulation. Without electrical stimulation, the optimal chilling rate was the Moderate treatment. Effects on sarcomere length accounted for some, but not all, of the effects of treatment on shear force. Conclusions Electrical stimulation therefore reduced the chilling rate required to optimise tenderness with VFC, and could be a component of a practical VFC regime for lamb meat. Implications VFC could become a practical chilling method, but only when sensory evaluation supports the favourable shear force findings established in this study. This would require evaluation of VFC at a commercial scale.

Cattle handling at abattoirs. I. The effects of rest and resting conditions before slaughter and of electrical stimulation of carcasses on carcass weight and muscle properties

1988 ◽  
Vol 39 (1) ◽  
pp. 87 ◽  
Author(s):  
JR Wythes ◽  
WR Shorthose ◽  
VH Powell
Keyword(s):  
Electrical Stimulation ◽  
Treatment Group ◽  
Ph Value ◽  
Carcass Weight ◽  
Post Mortem ◽  
Muscle Properties ◽  
Muscle Ph ◽  
Access To Water ◽  
Resting Period ◽  
Stimulation Of

In three experiments, we studied the effects of duration of rest and nature of resting conditions before slaughter and of electrical stimulation, on carcass weight, bruising and muscle properties of cattle of known age. In experiment 1, 22 Droughtmaster steers (mean liveweight 284 kg) rested for 2.5 or 26.5 h following a 125 km road journey. In experiment 2, 82 Zebu crossbred cows (mean liveweight 416 kg) rested for 4 or 52 h after a 1310 km rail journey. Those rested for 52 h were allowed to rest either peacefully (P), subjected periodically to noise and disturbances (D) or mixed with unfamiliar cows (M). In experiment 3, 68 Hereford and Simmental x Hereford cows (mean liveweight 445 kg) rested for 28 h, after a 930 km road and rail journey, and during this time were subjected to resting treatments P, D or M. All cattle had access to water until slaughter, and were slaughtered at the same abattoir. All carcasses were electrically stimulated in experiment 1, but only half those in each treatment group in experiments 2 and 3. Electrical stimulation of carcasses had a much greater effect on tenderness than did resting conditions before slaughter. The LD muscles of stimulated carcasses were more tender than those of unstimulated ones. Of the 31 cattle slaughtered after a few hours' rest, only one carcass had a high pH value 24 h post mortem. The LD muscles of cattle rested for 26.5 h were more tender than those of cattle rested for 2.5 h. Resting treatment did not consistently affect mean carcass weight, pH24, time for LD muscle to cool to 20�C or cooking loss. Noise and disturbance during the resting period appeared to be more stressful than mixing (13.6 v. 4.5% carcasses with high muscle pH 24 h post mortem in experiment 3 only). Steers rested for 26.5 h had a higher mean bruise score than those rested for only 2.5 h, but there was no effect of resting time or resting conditions on bruising in cows.

scholarly journals Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle

1989 ◽  
Vol 68 (2) ◽  
pp. 249-257 ◽  
Author(s):  
C.E. LYON ◽  
C.E. DAVIS ◽  
J.A. DICKENS ◽  
C.M. PAPA ◽  
J.O. REAGAN
Keyword(s):  
Electrical Stimulation ◽  
Biochemical Changes ◽  
Pectoralis Muscle ◽  
Post Mortem

The combined effects of time on feed, electrical stimulation and aging on beef quality

1992 ◽  
Vol 72 (3) ◽  
pp. 525-535 ◽  
Author(s):  
J. L. Aalhus ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
L. E. Jeremiah ◽  
W. M. Robertson ◽  
...  
Keyword(s):  
Quality Control ◽  
Electrical Stimulation ◽  
Combined Effects ◽  
Consumer Survey ◽  
Beef Quality ◽  
Muscle Ph ◽  
Consumer Ratings ◽  
Postmortem Aging ◽  
Fat Thickness ◽  
Production Practices

Two experiments were conducted to determine the combined effects of time on feed, high-voltage electrical stimulation (HVES) and postmortem aging on beef quality and palatability. Increasing time on feed resulted in an increase in carcass fat thickness, dressed carcass weight and marbling and a decrease in carcass lean content, carcass shrinkage and shear values in both experiments. Steaks from longer-fed animals were rated more highly for juiciness, tenderness and overall palatability by the consumers polled. HVES lowered muscle pH (3, 24 and 144 h), increased subjectively appraised marbling fat, gave brighter, redder muscle colour up to 6 d postmortem, and improved consumer ratings for flavour, juiciness, tenderness and overall palatability. HVES also resulted in a significant improvement in shear values (shear values were decreased by 27 and 35% in experiments 1 and 2, respectively). Aging for 6 d improved meat colour, decreased the amount of expressible juice and lowered the shear value of steaks by 11 and 9% respectively, in experiments 1 and 2. A consumer survey indicated that more than 20% of steaks were rated as unacceptable for tenderness when time on feed and postmortem aging were similar to Canadian beef-production practices. Incorporation of HVES as a means of quality control would reduce the proportion of unacceptable steaks to approximately 10%. Key words: Beef quality, time on feed, electrical stimulation, aging

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