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KMID : 0380619930250030252
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 3 p.252 ~ p.257
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Effect of Electrical Stimulation on Physico - Chemical Properties of Korean Native Cattle Meat
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Abstract
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Nine Korean native cattle were purchased from a beef cattle farm. Immediatly after slaughtering and skinning, each carcass was split into left and right sides and the one half was kept as a control, the other one was eletrically stimulated by using 400V stimulator for 1 min. All samples were analyzed for shear force value, ATP and biochemical changes to investigate the effect of electrical stimulation during storage at 5 ℃ and 15 ℃ . The amount of lactate of electrically stimulated (E.S.) meat showed a rapid increment compared with that of control (p$lt;0.01). E.S. treatment caused a rapid drop of pH value. Initial pH decreased from 6.85 to 6.38 in M. semitendinosus and from 7.0 to 6.58 in Triceps brachii by E.S. treatment (p$lt;0.01). Electrically stimulated muscle showed decrease (34.67%) in ATP to 5.74 pmole/g from 8.78 Umole/g of unstimulated meat. ATP of the electrically stimulated muscle stored at 15℃ and 5℃ was degraded faster than that of control until 6 hours post-mortem (p$lt;0.05). The tenderness of meat after aging was improved significantly by electrical stimulation with lower shear force value than that of untreated meat (p$lt;0.01).
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KEYWORD
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