Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype
The objective of this study was to determine effects of electrical stimulation (ES) on muscle quality and sensory traits of 12 Hampshire x Rambouillet callipyge lambs. One side of each carcass was randomly assigned to an ES treatment of 550 V and 60 Hz of electricity for 2 s on and 2 s off 15 times....
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| Veröffentlicht in: | Journal of animal science 1999-11, Vol.77 (11), p.2951-2955 |
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| creator | Kerth, C.R Cain, T.L Jackson, S.P Ramsey, C.B Miller, M.F |
| description | The objective of this study was to determine effects of electrical stimulation (ES) on muscle quality and sensory traits of 12 Hampshire x Rambouillet callipyge lambs. One side of each carcass was randomly assigned to an ES treatment of 550 V and 60 Hz of electricity for 2 s on and 2 s off 15 times. The other side was a nonstimulated control (NES). Heated calpastatin, sarcomere length, myofibrillar fragmentation index (MFI), Warner-Bratzler shear (WBS), and trained sensory panel values were measured on the semitendinosus (ST), semimembranosus (SM), longissimus (ML), supraspinatus (SP), and triceps brachii (TB) muscles. Electrically stimulating the carcass sides induced a more rapid (P = .001) pH decline in the longissimus muscle, and ES sides had a brighter (P = .001) red color of loineye than nonstimulated sides. At d 14 of storage (2 degrees C), the TB had the highest (P < .05) MFI value, indicating more protein degradation, and the ST and ML muscles had the lowest MFI (P = .008). Regardless of ES treatment, SM and ML had the highest (P < .05) WBS values. The ST muscle had higher (P < .05) WBS values than the SP but did not differ (P > .05) from the TB muscle. Electrical stimulation had no effect on WBS or any trained sensory panel values (P > .05). The percentage of loin chops rated slightly tender or better was improved 30 to 34% by electrical stimulation (P < .05). The ML muscle was scored lower (P < .05) in sustained juiciness compared with the SM, SP, and TB but did not differ (P > .05) from the ST muscle. The SM and ML muscles were rated lower (P < .05) in initial and sustained tenderness scores than other muscles. Tenderness scores were higher (P < .05) for the TB than for the SP but did not differ (P > .05) from the ST muscle. Electrically stimulating callipyge carcasses improves the tenderness of loin chops by increasing the percentage of chops rated from slightly tough to slightly tender. |
| doi_str_mv | 10.2527/1999.77112951x |
| format | Article |
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One side of each carcass was randomly assigned to an ES treatment of 550 V and 60 Hz of electricity for 2 s on and 2 s off 15 times. The other side was a nonstimulated control (NES). Heated calpastatin, sarcomere length, myofibrillar fragmentation index (MFI), Warner-Bratzler shear (WBS), and trained sensory panel values were measured on the semitendinosus (ST), semimembranosus (SM), longissimus (ML), supraspinatus (SP), and triceps brachii (TB) muscles. Electrically stimulating the carcass sides induced a more rapid (P = .001) pH decline in the longissimus muscle, and ES sides had a brighter (P = .001) red color of loineye than nonstimulated sides. At d 14 of storage (2 degrees C), the TB had the highest (P < .05) MFI value, indicating more protein degradation, and the ST and ML muscles had the lowest MFI (P = .008). Regardless of ES treatment, SM and ML had the highest (P < .05) WBS values. The ST muscle had higher (P < .05) WBS values than the SP but did not differ (P > .05) from the TB muscle. Electrical stimulation had no effect on WBS or any trained sensory panel values (P > .05). The percentage of loin chops rated slightly tender or better was improved 30 to 34% by electrical stimulation (P < .05). The ML muscle was scored lower (P < .05) in sustained juiciness compared with the SM, SP, and TB but did not differ (P > .05) from the ST muscle. The SM and ML muscles were rated lower (P < .05) in initial and sustained tenderness scores than other muscles. Tenderness scores were higher (P < .05) for the TB than for the SP but did not differ (P > .05) from the ST muscle. Electrically stimulating callipyge carcasses improves the tenderness of loin chops by increasing the percentage of chops rated from slightly tough to slightly tender.]]></description><identifier>ISSN: 0021-8812</identifier><identifier>EISSN: 1525-3163</identifier><identifier>EISSN: 0021-8812</identifier><identifier>DOI: 10.2527/1999.77112951x</identifier><identifier>PMID: 10568463</identifier><language>eng</language><publisher>Savoy, IL: Am Soc Animal Sci</publisher><subject>Animals ; Biological and medical sciences ; Breeding ; Calcium-Binding Proteins - metabolism ; carcass quality ; color ; crossbreds ; Electric Stimulation ; electrical stimulation ; Electricity ; Food industries ; food storage ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; lambs ; Meat ; Meat - standards ; Meat and meat product industries ; meat carcasses ; meat quality ; muscles ; Muscles - physiology ; Muscular system ; Myofibrils - ultrastructure ; Phenotype ; protein degradation ; Quality Control ; Quantitative Trait, Heritable ; sensory evaluation ; Sheep ; Sheep - anatomy & histology ; Sheep - genetics ; Temperature ; tenderness ; water content</subject><ispartof>Journal of animal science, 1999-11, Vol.77 (11), p.2951-2955</ispartof><rights>2000 INIST-CNRS</rights><rights>Copyright American Society of Animal Science Nov 1999</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c335t-2b94b5cd357b673816e15ecde2b801dfc5e64a80c3b0aa04ebf0878c161f19bc3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1230668$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10568463$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kerth, C.R</creatorcontrib><creatorcontrib>Cain, T.L</creatorcontrib><creatorcontrib>Jackson, S.P</creatorcontrib><creatorcontrib>Ramsey, C.B</creatorcontrib><creatorcontrib>Miller, M.F</creatorcontrib><title>Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype</title><title>Journal of animal science</title><addtitle>J Anim Sci</addtitle><description><![CDATA[The objective of this study was to determine effects of electrical stimulation (ES) on muscle quality and sensory traits of 12 Hampshire x Rambouillet callipyge lambs. One side of each carcass was randomly assigned to an ES treatment of 550 V and 60 Hz of electricity for 2 s on and 2 s off 15 times. The other side was a nonstimulated control (NES). Heated calpastatin, sarcomere length, myofibrillar fragmentation index (MFI), Warner-Bratzler shear (WBS), and trained sensory panel values were measured on the semitendinosus (ST), semimembranosus (SM), longissimus (ML), supraspinatus (SP), and triceps brachii (TB) muscles. Electrically stimulating the carcass sides induced a more rapid (P = .001) pH decline in the longissimus muscle, and ES sides had a brighter (P = .001) red color of loineye than nonstimulated sides. At d 14 of storage (2 degrees C), the TB had the highest (P < .05) MFI value, indicating more protein degradation, and the ST and ML muscles had the lowest MFI (P = .008). Regardless of ES treatment, SM and ML had the highest (P < .05) WBS values. The ST muscle had higher (P < .05) WBS values than the SP but did not differ (P > .05) from the TB muscle. Electrical stimulation had no effect on WBS or any trained sensory panel values (P > .05). The percentage of loin chops rated slightly tender or better was improved 30 to 34% by electrical stimulation (P < .05). The ML muscle was scored lower (P < .05) in sustained juiciness compared with the SM, SP, and TB but did not differ (P > .05) from the ST muscle. The SM and ML muscles were rated lower (P < .05) in initial and sustained tenderness scores than other muscles. Tenderness scores were higher (P < .05) for the TB than for the SP but did not differ (P > .05) from the ST muscle. Electrically stimulating callipyge carcasses improves the tenderness of loin chops by increasing the percentage of chops rated from slightly tough to slightly tender.]]></description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Breeding</subject><subject>Calcium-Binding Proteins - metabolism</subject><subject>carcass quality</subject><subject>color</subject><subject>crossbreds</subject><subject>Electric Stimulation</subject><subject>electrical stimulation</subject><subject>Electricity</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>lambs</subject><subject>Meat</subject><subject>Meat - standards</subject><subject>Meat and meat product industries</subject><subject>meat carcasses</subject><subject>meat quality</subject><subject>muscles</subject><subject>Muscles - physiology</subject><subject>Muscular system</subject><subject>Myofibrils - ultrastructure</subject><subject>Phenotype</subject><subject>protein degradation</subject><subject>Quality Control</subject><subject>Quantitative Trait, Heritable</subject><subject>sensory evaluation</subject><subject>Sheep</subject><subject>Sheep - anatomy & histology</subject><subject>Sheep - genetics</subject><subject>Temperature</subject><subject>tenderness</subject><subject>water content</subject><issn>0021-8812</issn><issn>1525-3163</issn><issn>0021-8812</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpdkU-PFCEQxTtG486uXj0qMRs99UjBQNNHs1ldk01M1D0Tmi6mmdB_hG535wv4uWWciRpPQPHjvaJeUbwAumaCVe-grut1VQGwWsDDo2IFgomSg-SPixWlDEqlgJ0V5yntKAUmavG0OAMqpNpIvip-Xge0c_TWBJJm3y_BzH4cCDqX64nk7YxDi3HAlE-OOP8DSb8kGzARF8ee3Jh-Sp2PSB7IF9M34-JDwJnYOKbURGxJyNVE7v3ckblDkr2Cn_ZbJFOHwzjvJ3xWPHEmJHx-Wi-Kuw_X365uytvPHz9dvb8tLediLllTbxphWy6qRlZcgUQQaFtkjaLQOitQboyiljfUGLrBxlFVKQsSHNSN5RfFm6PuFMfvC6ZZ9z5ZDMEMOC5Jy5qpLEwz-Po_cDcucci9aQYKaMWYytD6CP3-akSnp-h7E_caqD7Eow_x6D_x5AcvT6pL02P7D37MIwOXJ8CkPCYXzWB9-ssxTqU8GL89Yp3fdvd59Dr1eahZFfTOpCobgz5YZvLVkXRm1GYbs9jdV0aB03wt5abmvwC3urB8</recordid><startdate>19991101</startdate><enddate>19991101</enddate><creator>Kerth, C.R</creator><creator>Cain, T.L</creator><creator>Jackson, S.P</creator><creator>Ramsey, C.B</creator><creator>Miller, M.F</creator><general>Am Soc Animal Sci</general><general>American Society of Animal Science</general><general>Oxford University Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AF</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>M7P</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope><scope>U9A</scope><scope>7X8</scope></search><sort><creationdate>19991101</creationdate><title>Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype</title><author>Kerth, C.R ; Cain, T.L ; Jackson, S.P ; Ramsey, C.B ; Miller, M.F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c335t-2b94b5cd357b673816e15ecde2b801dfc5e64a80c3b0aa04ebf0878c161f19bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Breeding</topic><topic>Calcium-Binding Proteins - metabolism</topic><topic>carcass quality</topic><topic>color</topic><topic>crossbreds</topic><topic>Electric Stimulation</topic><topic>electrical stimulation</topic><topic>Electricity</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>lambs</topic><topic>Meat</topic><topic>Meat - standards</topic><topic>Meat and meat product industries</topic><topic>meat carcasses</topic><topic>meat quality</topic><topic>muscles</topic><topic>Muscles - physiology</topic><topic>Muscular system</topic><topic>Myofibrils - ultrastructure</topic><topic>Phenotype</topic><topic>protein degradation</topic><topic>Quality Control</topic><topic>Quantitative Trait, Heritable</topic><topic>sensory evaluation</topic><topic>Sheep</topic><topic>Sheep - anatomy & histology</topic><topic>Sheep - genetics</topic><topic>Temperature</topic><topic>tenderness</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kerth, C.R</creatorcontrib><creatorcontrib>Cain, T.L</creatorcontrib><creatorcontrib>Jackson, S.P</creatorcontrib><creatorcontrib>Ramsey, C.B</creatorcontrib><creatorcontrib>Miller, M.F</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>STEM Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kerth, C.R</au><au>Cain, T.L</au><au>Jackson, S.P</au><au>Ramsey, C.B</au><au>Miller, M.F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype</atitle><jtitle>Journal of animal science</jtitle><addtitle>J Anim Sci</addtitle><date>1999-11-01</date><risdate>1999</risdate><volume>77</volume><issue>11</issue><spage>2951</spage><epage>2955</epage><pages>2951-2955</pages><issn>0021-8812</issn><eissn>1525-3163</eissn><eissn>0021-8812</eissn><abstract><![CDATA[The objective of this study was to determine effects of electrical stimulation (ES) on muscle quality and sensory traits of 12 Hampshire x Rambouillet callipyge lambs. One side of each carcass was randomly assigned to an ES treatment of 550 V and 60 Hz of electricity for 2 s on and 2 s off 15 times. The other side was a nonstimulated control (NES). Heated calpastatin, sarcomere length, myofibrillar fragmentation index (MFI), Warner-Bratzler shear (WBS), and trained sensory panel values were measured on the semitendinosus (ST), semimembranosus (SM), longissimus (ML), supraspinatus (SP), and triceps brachii (TB) muscles. Electrically stimulating the carcass sides induced a more rapid (P = .001) pH decline in the longissimus muscle, and ES sides had a brighter (P = .001) red color of loineye than nonstimulated sides. At d 14 of storage (2 degrees C), the TB had the highest (P < .05) MFI value, indicating more protein degradation, and the ST and ML muscles had the lowest MFI (P = .008). Regardless of ES treatment, SM and ML had the highest (P < .05) WBS values. The ST muscle had higher (P < .05) WBS values than the SP but did not differ (P > .05) from the TB muscle. Electrical stimulation had no effect on WBS or any trained sensory panel values (P > .05). The percentage of loin chops rated slightly tender or better was improved 30 to 34% by electrical stimulation (P < .05). The ML muscle was scored lower (P < .05) in sustained juiciness compared with the SM, SP, and TB but did not differ (P > .05) from the ST muscle. The SM and ML muscles were rated lower (P < .05) in initial and sustained tenderness scores than other muscles. Tenderness scores were higher (P < .05) for the TB than for the SP but did not differ (P > .05) from the ST muscle. Electrically stimulating callipyge carcasses improves the tenderness of loin chops by increasing the percentage of chops rated from slightly tough to slightly tender.]]></abstract><cop>Savoy, IL</cop><pub>Am Soc Animal Sci</pub><pmid>10568463</pmid><doi>10.2527/1999.77112951x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of animal science, 1999-11, Vol.77 (11), p.2951-2955 |
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| source | MEDLINE; Oxford University Press Journals Current |
| subjects | Animals Biological and medical sciences Breeding Calcium-Binding Proteins - metabolism carcass quality color crossbreds Electric Stimulation electrical stimulation Electricity Food industries food storage Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration lambs Meat Meat - standards Meat and meat product industries meat carcasses meat quality muscles Muscles - physiology Muscular system Myofibrils - ultrastructure Phenotype protein degradation Quality Control Quantitative Trait, Heritable sensory evaluation Sheep Sheep - anatomy & histology Sheep - genetics Temperature tenderness water content |
| title | Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype |
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