Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties-Reference-Cited by-同舟云学术

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Published:2016-03-01 Issue:1 Volume:96 Page:79-89
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

Ding C.¹,Rodas-González A.R.²,López-Campos Ó.³,Galbraith J.⁴,Juárez M.²,Larsen I.L.²,Jin Y.⁵,Aalhus J.L.²

Affiliation:

1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People’s Republic of China; Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada

2. Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada

3. Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4L 1W1, Canada; Livestock Gentec, 1400 College Plaza, 8215 112 Street, Edmonton, AB T6G 2C8, Canada

4. Alberta Agriculture and Forestry, Livestock and Farm Business Section, 5712-48 Avenue, Camrose, AB T4 V 0K1, Canada

5. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People’s Republic of China

Abstract

As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s−1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/cjas-2015-0001

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