Smulders F J, Eikelenboom G, Lambooy E, van Logtestijn J G
Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, The University of Utrecht, The Netherlands.
Meat Sci. 1989;26(2):89-99. doi: 10.1016/0309-1740(89)90032-6.
Twenty-four veal calves were stunned with a captive bolt. Twelve calves were shackled by the left, the other twelve by the right hindleg. Approximately 1 min after sticking, six carcasses of each of these subgroups were stimulated electrically with equipment relying on a combined high (3000 V, 0·83 pulses s(-1), 1·5 ms duration) and low 35 V, 14 pulsess(-1)) voltage action. The remaining carcasses were left unharmed. At 24 h post-mortem hindquarters were boned to commercial primal cuts. Surrounding connective tissue and cut-up surfaces of primals as well as certain locations vulnerable for blood splash were further dissected. Neither electrical stimulation nor shackling by either of the hindlegs significantly affected the prevalence and severity of blood splash. Post-mortem factors promoting blood splash and possibly related to electrical stimulation and shackling are discussed. At 7 days post-mortem the sensory meat quality was assessed. In general, electrical stimulation did not significantly affect waterbinding and colour characteristics in longissimus (M. longissimus dorsi) and semimembranosus samples. Sarcomere lengths were similar in stimulated and control groups in longissimus but not in semimembranosus muscle. In both muscles shear force values were lower after electrical stimulation. In general, neither longissimus nor semimembranosus samples excised ipsilaterally from the shackled leg side exhibited differences in tenderness and sarcomere length. It is concluded that shackling by one leg or the other does not interfere with the tenderising effect of electrical stimulation.
24头小牛肉用栓击式致昏器击昏。12头小牛用左后肢束缚，另外12头用右后肢束缚。放血后约1分钟，这些亚组中的每组6具胴体用一种设备进行电刺激，该设备依靠高（3000V，0·83脉冲/秒，持续时间1·5毫秒）和低（35V，14脉冲/秒）电压联合作用。其余胴体未作处理。宰后24小时，后躯被剔骨成商业上的主要切块。进一步解剖主要切块周围的结缔组织和切割面以及某些易溅血的部位。电刺激和任何一条后肢的束缚均未显著影响溅血的发生率和严重程度。讨论了宰后促进溅血且可能与电刺激和束缚有关的因素。宰后7天评估肉的感官品质。总体而言，电刺激对背最长肌和半膜肌样本的保水性和颜色特征没有显著影响。背最长肌中，刺激组和对照组的肌节长度相似，但半膜肌中不同。在这两种肌肉中，电刺激后剪切力值较低。总体而言，从束缚腿一侧同侧切除的背最长肌和半膜肌样本在嫩度和肌节长度方面均无差异。得出的结论是，用一条腿或另一条腿束缚不会干扰电刺激的嫩化效果。
