Effects of electrical stimulation and hot boning on the tenderness of beef muscle
Nakamura, R.; Hayakawa, S.; Honda, M.; Shibuya, J.; Yoshikawa, S.
Japanese Journal of Zootechnical Science 57(9): 770-777
1986
Accession: 005301531
Effects of electrical stimulation and hot boning on the tenderness of muscles were studied about 10 Holstein steers. Longismus muscles were removed from the left sides of five hot carcasses, held for 8 hrs at 15-16.degree. C and stored at 2.degree. C (Hot boning). The right sides of the same five steer carasses were used as control (Cold boning). Both longismus muscles and chuck loin were removed from the left sides of another five hot carcasses and electrically stimulated. Stimulated longisums muscles were held for 8 hrs at 15-16.degree. C and stored at 2.degree. C (Electrical stimulation with hot boning), and stimulated chick loin was immediately chilled and held at 2.degree. C (Electrical stimulation). Tenderness of meat was increased with the treatments of hot boning and/or electrical stimulation. Furthermore, aging time of electrically stimulated muscles was greatly reduced. The changes of electrophoretic patterns of both hot-boned and electrically stimulated muscles during aging period were almost the same as those of each control. Sarcomere length of hot-boned muscles was longer than that of cold-boned muscles, and many partially contracted muscle fibers were noted in electrically stimulated muscles. Discussions were made about the mechanism of meat tenderization induced by hot boning and electrical stimulation.