Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
Australian Meat Processor Corporation, Sydney, New South Wales 2000, Australia; Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
Meat Sci. 2024 Nov;217:109613. doi: 10.1016/j.meatsci.2024.109613. Epub 2024 Jul 25.
Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded. At 24 h post-mortem, fresh colour was measured and longissimus lumborum muscles (LL) removed. Within carcass, paired LL were halved and allocated to each of 4 ageing periods (1, 2, 4, or 21 d). There were no significant effects from electric stimulation on LL pH at 18 °C, LL temperature at pH 6, LL pH at 24 h post-mortem, semitendinosus pH at 24 h post-mortem, and LL glycogen concentration. There were no significant interactions between stimulation and ageing period on cooking loss, particle size, purge loss, sarcomere length, shear force, and ultimate pH. Independent to stimulation, shear force, particle size, and cooking values declined as ageing period increased. Purge loss was highest after 21 d of ageing. Colour stability was unaffected by ageing, although all CIE colour coordinates varied across the 74 h total retail display period. There were negative linear relationships found between LL glycogen concentrations and LL temperature at pH 6, ultimate pH, and sarcomere length. These findings suggest there to be little benefit to post-dressing electrical stimulation of rangeland goat carcasses, when applied independent to or in combination with ageing.
中压电刺激和湿老化期对澳大利亚牧场山羊胴体和肉质的影响进行了研究。64 只牧场山羊被宰杀为 2 个相等的批次，其中一半暴露于宰后电刺激（300 V、500 ms 脉冲宽度、45 s），另一半不暴露（对照）。记录了胴体和 pH 值下降参数以及糖原浓度。在死后 24 小时，测量新鲜颜色并取出腰最长肌（LL）。在胴体内，成对的 LL 被切成两半，并分配到 4 个老化期（1、2、4 或 21 天）中的每一个。电刺激对 18°C 时的 LL pH、pH6 时的 LL 温度、死后 24 小时的 LL pH、死后 24 小时的半腱肌 pH 和 LL 糖原浓度没有显著影响。刺激和老化期之间没有显著的相互作用对烹饪损失、颗粒大小、渗出损失、肌节长度、剪切力和最终 pH 值有影响。独立于刺激，剪切力、颗粒大小和烹饪值随着老化期的增加而降低。渗出损失在 21 天老化后最高。颜色稳定性不受老化影响，尽管所有 CIE 颜色坐标在 74 小时的总零售展示期间都有所变化。发现 LL 糖原浓度与 LL 在 pH6 时的温度、最终 pH 和肌节长度呈负线性关系。这些发现表明，对牧场山羊胴体进行宰后电刺激，无论是独立应用还是与老化相结合，都几乎没有好处。
