Abstract
ABSTRACTProcessing beef prior to the onset of rigor results in an unsatisfactory product. Stimulation will hasten rigor by accelerating post‐mortem metabolism. The purpose of this manuscript is to describe the effect of electrical stimulation on the rates of post‐mortem glycolysis in the choice bovine carcass.Sides of six choice carcasses weighing 310–367 kg were stimulated for 30 min beginning an hour after death. Seven carcasses were stimulated for 15 min beginning 30 min post‐mortem. In each instance the opposite side from the same carcass was held as an unstimulated control. All electrical parameters were held constant in all stimulated sides. Samples were taken from the longissimus dorsi (LD), psoas major (PM), semimembranosus (SM), and supraspinatus (SS) muscles of all sides. The pH was estimated at 30 min and at 1, 2, 4, 6, 8, 12 and 24 hr post‐mortem.Significant (P<.05) differences were found in the rate of pH decrease between corresponding muscles of stimulated and unstimulated sides except in the case of the PM.
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