The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis
2000
Alvarado, C.Z. | Sams, A.R.
This study was conducted to evaluate the effects of electrical stimulation (ES) on rigor mortis development, calpastatin activity, and tenderness in anatomically similar avian muscles composed primarily of either red or white muscle fibers. A total of 72 broilers and 72 White Pekin ducks were either treated with postmortem (PM) ES (450 mA) at the neck in a 1% NaCl solution for 2 s on and 1 s off for a total of 15 s or were used as nonstimulated controls. Both pectoralis muscles were harvested from the carcasses after 0.25, 1.25, and 24 h PM and analyzed for pH, inosine:adenosine ratio (R-value), sarcomere length, gravimetric fragmentation index, calpastatin activity, shear value, and cook loss. All data were analyzed within species for the effects of ES. Electrically stimulated ducks had a lower muscle pH at 0.25 and 1.25 h PM and higher R-values at 0.25 h PM compared with controls. Electrically stimulated broilers had a lower muscle pH at 1.25 h and higher R-values at 0.25 and 1.25 h PM compared with controls. Muscles of electrically stimulated broilers exhibited increased myofibrillar fragmentation at 0.25 and 1.25 h PM, whereas there was no such difference over PM time in the duck muscle. Electrical stimulation did not affect calpastatin activity in either broilers or ducks; however, the calpastatin activity of the broilers did decrease over the aging time period, whereas that of the ducks did not. Electrical stimulation decreased shear values in broilers at 1.25 h PM compared with controls; however, there was no difference in shear values of duck muscle due to ES at any sampling time. Cook loss was lower for electrically stimulated broilers at 0.25 and 1.25 h PM compared with the controls, but had no effect in the ducks. These results suggest that the red fibers of the duck pectoralis have less potential for rigor mortis acceleration and tenderization due to ES than do the white fibers of the broiler pectoralis.
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