J. Anim Sci.
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J. Anim Sci. 1981. 52:522-529.
© 1981 American Society of Animal Science
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Improving Appearance and Palatability of Meat from Ram Lambs by Electrical Stimulation1

R. R. Riley2, J. W. Savell2, G. C. Smith2 and Maurice Shelton3

Texas Agricultural Experiment Station, Texas A&M University, College Station 77843

Abstract

Appearance of certain lean surfaces and palatability of chops from electrically stimulated (ES) and untreated sides of ram lamb carcasses (light-, medium- and heavyweight) and untreated wether carcasses were evaluated. ES sides of ram lamb carcasses had more youthful longissimus muscle color (P<.001) and internal lean surface color (P<.05) scores than did untreated sides of ram lamb carcasses. Longissimus samples from ES sides of ram carcasses received higher sensory panel ratings for muscle fiber tenderness (P<.0001), overall tenderness (P<.001), connective tissue amount (P<.05) and overall palatability (P<.001) and had lower (P<.001) shear force values than longissimus samples from untreated sides. Biceps femoris samples from ES sides of ram carcasses received higher sensory panel scores for muscle fiber tenderness (P<.05) and overall tenderness (P<.05) and had lower (P<.001) shear force values than biceps femoris samples from untreated sides. No differences (P>.05) in palatability ratings and(or) shear force values of semimembranosus or semitendinosus muscles were found between samples from ES and untreated carcasses. When rams were divided into three weight groups, differences (P<.05) in certain palatability ratings were observed between samples from ES and untreated sides for each muscle; however, muscles from different weight groups of rams responded differently to ES. Chops from both ES and untreated sides of rams were less desirable in appearance than chops from the untreated wether sides after the initial day of retail display. ES can improve the palatability of meat from carcasses produced by ram lambs; however, it appears that cuts from ES or untreated rams are not equivalent in retail appearance to cuts from untreated wethers.

Footnotes

1 Tech. Article 15886 from the Texas Agr. Exp. Sta. This study was partially supported by the Natural Fibers and Food Protein Commission of Texas, Austin; King Ranch, Inc., Kingsville, TX; the LeFiell Company, San Francisco, CA, and the Oscar Schmidt Meat Research Development Fund.

2 Meats and Muscle Biol. Sec, Dept. of Anim. Sci.

3 Texas Agr. Exp. Sta., Texas A&M Univ. Agricultural Research and Extension Center at San Angelo, Rt. 1, Box 950, San Angelo 76901.






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Copyright © 1981 by the American Society of Animal Science.