J. Anim Sci.
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J. Anim Sci. 1981. 52:530-534.
© 1981 American Society of Animal Science
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Effect of Electrical Stimulation on Thermal Shrinkage Temperature of Bovine Muscle Collagen1,2,

M. D. Judge, E. S. Reeves and E. D. Aberle

Purdue University, West Lafayette, IN 47907

Abstract

The effect of beef carcass electrical stimulation on the thermal stability of intramuscular collagen was determined. Differential scanning calorimetric determinations of thermal shrinkage temperature revealed that electrical stimulation lowered the shrinkage temperature of collagen by an average of .6 C in the population of cattle studied. No differences between Hereford x Angus crossbreds and Charolais crossbreds were found, but the extent of the reduction of collagen shrinkage temperature caused by electrical stimulation was greater in animals that did not receive high grain diets or received grain for only a short period than in those fed grain for up to 210 days. Furthermore, panel tenderness and Warner-Bratzler shear tests showed that stimulation-induced tenderization was also greater in animals fed no grain or fed grain for a short time. No evidence of stimulation effects on myofibrillar proteins was observed from data on sarcomere length or myofibrillar fragmentation index. The reduction of thermal stability of bovine intramuscular collagen by electrical stimulation may result from a decrease in the number or strength of the collagen cross-links.

Footnotes

1 Journal Paper No. 8066 of the Purdue Agr. Exp. Sta., Dept. of Anim. Sci.

2 The technical assistance of Anna Marie Bracker is gratefully acknowledged.






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Copyright © 1981 by the American Society of Animal Science.