P.L.A. Leighton, Ó. López-Campos, B. Chabot, H.R. Scott, B. Schmidt, S. Zawadski, N. Prieto
{"title":"Effect of different electrical stimulation systems on beef quality and palatability: Constant current compared to constant voltage","authors":"P.L.A. Leighton, Ó. López-Campos, B. Chabot, H.R. Scott, B. Schmidt, S. Zawadski, N. Prieto","doi":"10.1016/j.meatsci.2024.109567","DOIUrl":null,"url":null,"abstract":"<div><p>This study examined the effects of constant current electrical stimulation (CCES) compared to constant voltage electrical stimulation (CVES), when applied within the same beef carcass (<em>n</em> = 79), on <em>longissimus thoracis et lumborum</em> (<em>LTL</em>) quality and palatability. There was a stimulation method × time interaction for pH, with CCES reducing the 3 h post-mortem pH, but increasing the 72 h post-mortem pH compared to CVES (<em>P</em> < 0.001). The CCES decreased the meat subjective Japanese Meat Grading Agency (JMGA) colour scores (<em>P</em> < 0.05) and increased the objective <em>L</em><sup><em>⁎</em></sup> (<em>P</em> < 0.01), <em>a</em><sup><em>⁎</em></sup> (<em>P</em> < 0.05) and <em>b</em><sup><em>⁎</em></sup> (<em>P</em> < 0.05) colour values at 3 d post-mortem and <em>L</em><sup><em>⁎</em></sup> and <em>b</em><sup><em>⁎</em></sup> values (<em>P</em> < 0.05) during retail display compared to CVES, although the objective values from both stimulation methods were above established consumer acceptability thresholds. Additionally, CCES reduced the purge (<em>P</em> < 0.05) and drip (<em>P</em> < 0.01) losses, and tended to reduce shear force values (<em>P</em> = 0.089) compared to CVES, although these did not translate into differences in juiciness or tenderness evaluated by trained panelists (<em>P</em> > 0.1). Regarding flavour, the CCES meat had greater bloody/serumy flavour (<em>P</em> < 0.05) and corn aroma (<em>P</em> < 0.05), less unidentified aroma (<em>P</em> < 0.05), and tended to have greater corn flavour (<em>P</em> = 0.077) and less barnyard aroma (<em>P</em> = 0.079) than CVES meat. There were also increased concentrations of flavour-related volatile compounds including 2-methyl-butanal, 3-methyl-butanal and 2–5-dimethyl pyrazine levels (<em>P</em> < 0.05) with CCES. Overall, the CCES system slightly improved meat quality and flavour compared to CVES when applied to the same beef carcasses. Further consumer studies would be warranted to determine whether these differences translate into more acceptable meat.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1000,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030917402400144X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
This study examined the effects of constant current electrical stimulation (CCES) compared to constant voltage electrical stimulation (CVES), when applied within the same beef carcass (n = 79), on longissimus thoracis et lumborum (LTL) quality and palatability. There was a stimulation method × time interaction for pH, with CCES reducing the 3 h post-mortem pH, but increasing the 72 h post-mortem pH compared to CVES (P < 0.001). The CCES decreased the meat subjective Japanese Meat Grading Agency (JMGA) colour scores (P < 0.05) and increased the objective L⁎ (P < 0.01), a⁎ (P < 0.05) and b⁎ (P < 0.05) colour values at 3 d post-mortem and L⁎ and b⁎ values (P < 0.05) during retail display compared to CVES, although the objective values from both stimulation methods were above established consumer acceptability thresholds. Additionally, CCES reduced the purge (P < 0.05) and drip (P < 0.01) losses, and tended to reduce shear force values (P = 0.089) compared to CVES, although these did not translate into differences in juiciness or tenderness evaluated by trained panelists (P > 0.1). Regarding flavour, the CCES meat had greater bloody/serumy flavour (P < 0.05) and corn aroma (P < 0.05), less unidentified aroma (P < 0.05), and tended to have greater corn flavour (P = 0.077) and less barnyard aroma (P = 0.079) than CVES meat. There were also increased concentrations of flavour-related volatile compounds including 2-methyl-butanal, 3-methyl-butanal and 2–5-dimethyl pyrazine levels (P < 0.05) with CCES. Overall, the CCES system slightly improved meat quality and flavour compared to CVES when applied to the same beef carcasses. Further consumer studies would be warranted to determine whether these differences translate into more acceptable meat.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.