Department of Food Science, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden.
Meat Sci. 2011 Jul;88(3):559-65. doi: 10.1016/j.meatsci.2011.02.012. Epub 2011 Feb 21.
The effect of low voltage electrical stimulation after dressing (ES) on color stability and water holding capacity (WHC) of beef was investigated. Nine Swedish red cattle were slaughtered and the left side was electrically stimulated (80 V, 35 s) approximately 30 min after stunning, whereas the other side was not treated and used as control. Color and its stability, WHC, and protein solubility were evaluated on longissimus lumborum muscles from the two sides. ES produced a brighter red color at 24h mainly by increasing the oxygenation capacity of myoglobin (P<0.01), which was attenuated by postmortem aging. ES did not affect WHC, protein solubility and color stability (P>0.05). Therefore, this technology could accelerate meat tenderization without any negative effect on commercial attributes, such as color or drip of bovine longissimus muscle.
研究了穿衣后低电压电刺激（ES）对牛肉颜色稳定性和持水力（WHC）的影响。9 头瑞典红牛被屠宰，左侧在电击（80V，35s）后大约 30 分钟进行电刺激，而右侧不进行处理作为对照。对来自两侧的腰最长肌进行颜色及其稳定性、WHC 和蛋白质溶解度的评估。ES 在 24 小时内产生更亮的红色，主要是通过增加肌红蛋白的氧合能力（P<0.01），而这种作用在后熟过程中会减弱。ES 对 WHC、蛋白质溶解度和颜色稳定性没有影响（P>0.05）。因此，这项技术可以加速肉的嫩化，而不会对牛肉腰最长肌的颜色或滴水等商业属性产生任何负面影响。
