Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
Meat Sci. 2019 Mar;149:47-54. doi: 10.1016/j.meatsci.2018.11.011. Epub 2018 Nov 14.
In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A: 1A, 1.55 ms pulse width, 27 s; B: 0.55A, 1 ms pulse width, 34 s; C: 0.55A, 2 ms pulse width, 20s) were applied to beef carcases (n = 24; 319 ± 26.4 kg), in the context of a very slow pH decline rate in the abattoir. All the ES combinations significantly accelerated the rate of pH decline (reflected by temp@pH 6.0, i.e. temperature when pH drops to 6.0), resulting in a tenderness improvement even after 14 days ageing compared to the controls. Sarcomere length was not different between treatments and controls, and it was not a contributor to the tenderness improvement, instead, physical disruption revealed by transmission electron microscopic images may have led to the improvement. Retail colour was significantly improved by either combination B or C after 7 days of ageing. Combination B shows the most promise for commercial application, however, verification on more animals is required before commercial adoption.
在本研究中，采用了三种参数组合的中压电刺激（ES）系统（A：1A、1.55ms 脉冲宽度、27s；B：0.55A、1ms 脉冲宽度、34s；C：0.55A、2ms 脉冲宽度、20s）对牛胴体（n=24；319±26.4kg）进行处理，以应对屠宰过程中 pH 值下降速度非常缓慢的情况。所有 ES 组合均显著加速了 pH 值下降的速度（由 temp@pH 6.0 反映，即 pH 降至 6.0 时的温度），即使与对照组相比，在 14 天老化后也能改善嫩度。处理组和对照组之间的肌节长度没有差异，并且肌节长度不是嫩度改善的原因，相反，通过透射电子显微镜图像显示的物理破坏可能导致了嫩度的改善。经过 7 天老化后，组合 B 或 C 均可显著改善零售肉色。组合 B 最有希望用于商业应用，但是，在商业应用之前，需要在更多的动物上进行验证。
