Electrical stimulation of red deer (Cervus elaphus) carcasses - effects onrate of pH-decline, meat tenderness, colour stability and water-holding capacity

A total of 14 female red deer were included in a study on the effects of lo w voltage carcass electrical stimulation on meat tenderness, colour stabili ty and water-holding capacity. Carcasses were randomly allocated to either electrical stimulation treatment (ES; 90-95 V unipolar pulses, 7.5 ms durat ion, 15 Hz for a duration of 55 s) or no electrical stimulation (non-ES) (n = 7 in each group). Temperature and pH decline was recorded in M.m. tricep s brachii, longissimus dorsi et lumborum (at the last rib; LD) and biceps f emoris, at intervals from 0.5 to 20 h post-mortem. At 24 h post-mortem, LD from the left side were excised, vacuum packaged and refrigerated at -1.5 d egreesC. Glycogen concentrations, measured at 30 min post-mortem, and ultim ate pH did not differ between groups. Compared to controls, ES increased th e rate of muscle pH decline and produced lower shear forces at 1 day, 1 wee k and 3 weeks post-mortem, but these differences disappeared by 6 and 12 we eks post-mortem. Sarcomere lengths at 24 h postmortem were unchanged by ES. After 1 week of refrigerated storage, ES significantly reduced display lif e (hours of Minolta a* value greater than or equal to 12), but this differe nce disappeared at 3, 6 and 12 weeks of ageing. ES did not affect drip at a ny ageing time point. The present results demonstrate that the benefits of ES on tenderness are not permanent, and the procedure is not necessary for a longterm, chilled product. This study showed no detrimental effects of us ing electrical stimulation on meat colour stability or drip loss. (C) 2001 Elsevier Science Ltd. All rights reserved.