Abstract
ABSTRACTSix lamb carcasses were split, the left side (ES) was electrically stimulated (25 pulses, 0.5–1 set each at 440V) while the right side (C) served as an unstimulated control. Samples were removed at 1 hr post‐stimulation and assayed for total, free, and specific activities of the lysosomal enzymes β‐glucuronidase and cathepsin‐C. A significant (P < 0.05) increase in percent free activity and a significant decrease in specific sedimentable activity and total activity of both enzymes was found for the ES samples. This indicates that the lysosomal membranes are disrupted due to electrical stimulation. The possible effects of the free lysosomal enzymes on muscle proteins and meat tenderness is discussed.
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