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KMID : 1007520030120020191
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.191 ~ p.197
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The Role of Electrical Stimulation in Meat Tenderness
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Hwang, In-Ho
Lee, Jong-Moon/Thompson, John M.
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Abstract
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It is a universal view that electrical stimulation treatment improves meat tenderness. Historical reason for using electrical stimulation was to prevent cold shortening by hastening glycolysis during rigor development, and expanded to include the possibility that it also results in physical disruption of muscle structure and early turn-on of endogenous proteolytic system. These findings suggest that electrical stimulation offers a means of improving meat tenderness other than simply by preventing cold shortening. A number of studies indicate that inappropriate stimulation treatment was detrimental to meat quality due to its adverse effect on endogenous enzymatic proteolysis in the calpain system. Currently accessible evidences indicate that optimization of energy input in the use of electrical stimulation is a facing challenge. The best practice in electrical stimulation treatment would be a condition under which cold shortening is prevented, resulting in the most favorable biological intracellular environment for μ-calpain activity. This mini-review examines previous studies on the effects of interaction between prevention of cold shortening, acceleration of proteolysis and physical disruption on meat quality and seeks for optimum practice of using electrical stimulation to control meat quality.
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