Increased light scattering in electrically stimulated beef longissimus muscle fibres contributes to the observed meat colour at grading
| Autor: | J. Hughes, N. McPhail, P. Watkins, J. Stark, R. D. Warner |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Animal Production Science. 63:673-680 |
| ISSN: | 1836-5787 1836-0939 |
| DOI: | 10.1071/an22390 |
| Popis: | Context Electrical stimulation is often used by meat processors to promote fast muscle pH decline and optimise meat quality. Meat colour can be made more acceptable by this process, but how this relates to the microstructure and light-scattering properties of muscle is still unknown. Aims To investigate the effect of electrical stimulation of beef carcasses on the meat colour at grading and the role of the muscle fibre microstructure and light scattering in determining colour differences. Methods Electrical stimulation inputs (electrical stimulation inputs (ES), n = 8; no electrical stimulation inputs (NS), n = 8) were applied to beef carcasses from female cattle of approximately 18–24 months of age. ES comprised electrical immobilisation, bleed rail electric simulation and hide puller rigidity probe, which have all been shown to increase pH fall post-mortem in beef carcasses. pH fall was monitored, the longissimus thoracis was graded at 20–22 h postmortem and measurements were made of colour, muscle-fibre structure and light scattering. Key results The decline of pH was increased in ES relative to NS, as indicated by lower pH at 2 h postmortem (5.83 vs 6.86 respectively, s.e. = 0.068; P |
| Databáze: | OpenAIRE |
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