Comparative ultrastructure of Pectoralis fibers from electrically stimulated and muscle-tensioned broiler carcasses.
Birkhold S.G. | Sams A.R.
Transmission electron microscopy was used to study the ultrastructural changes induced by high voltage post-mortem electrical stimulation (ES) (440 V, 1 A, 5 pulses of 2 s on and 1 s off) and muscle tensioning (MT) (during chilling) in broiler chicken Pectoralis harvested at 1 h post-mortem. Control fibers lacked I-bands and H-zones. Electrical stimulation reduced sarcomere shortening and inhibited Z-line dissolution. Muscle tensioning pulled M-lines apart and allowed the disappearance of Z-line protein during aging. Combining ES and MT inhibited Z-line dissolution and caused wrinkling associated with passive contraction. All ES + MT fields had intact M-lines. The results suggested that there were similarities and differences in the ultrastructural effects of ES in broiler Pectoralis and red meat muscles.
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