Early postmortem electrical stimulation simulates PSE pork development

Abstract

Carcasses from 64 gilts were subjected to electrical stimulation (ES) at 3, 15, 25, 35, 45, and 55 min postmortem or were untreated (NS). Temperature and pH of longissimus muscles were recorded at 1, 7, 14, 20, 30, 40, 50, and 60 min, and 24 h postmortem. Muscle samples were collected at 1, 30 and 60 min, and 24 h for determining glycolytic metabolite concentrations. ES at 3, 15, and 25 min resulted in lower ( P<0.05) muscle pH, but stimulation after 25 min had no effect on muscle pH. Likewise, ES prior to 25 min resulted in greater ( P<0.05) muscle temperatures. Muscle lactate concentrations were greater ( P<0.05) in carcasses stimulated before 45 min postmortem. Glucose 6-phosphate concentration decreased ( P<0.05) during the first hr postmortem and increased ( P<0.05) thereafter. ES of carcasses at 45 and 55 min resulted in higher ( P<0.05) concentrations of muscle glucose 6-phosphate at 24 h compared with NS and early-stimulated carcasses. Muscle glycogen concentrations at 30 min in carcasses stimulated at 3, 15 and 25 min were lower ( P<0.05) than NS carcasses. Carcasses stimulated at 3 and 15 min exhibited lower ( P<0.05) concentrations of muscle glycogen at 60 min than NS carcasses. Carcasses stimulated at 3 and 15 min postmortem exhibited lower ( P<0.05) color and firmness scores, while ES at 3 and 25 min postmortem resulted in lower ( P<0.05) water holding capacity. ES had no significant effect on CIE L ∗, a ∗, b ∗, or 24 h muscle pH. These data show that ES of pork carcasses during the first 25 min postmortem creates PSE-like quality characteristics and suggest that ES is a potential model for studying pork quality development.