The quality of the carcass and meat are influenced by several factors before and after the slaughtering process. Some factors that influence the quality of meat before slaughter include genetics, species, animal class, types of cattle, sex, age, fodder including additive substances (hormonal, antibiotic and mineral) and stressful conditions. Factors that might occur after the slaughtering process include the aging, electrical stimulation, cooking technique, pH of the carcass and meat and additional supplements, including meat tenderizing enzymes1.
Electrical stimulation accelerates the onset and resolution of rigor mortis, thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, electric stimulation may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. To achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate anti-mortem, peri-mortem and postmortem management practice2.
A new study was carried out to investigate the interaction between voltage and duration of electrical stimulation on the quality of meat. The quality was assessed based on tenderness, protein content and pH of Pesisir (Indigenous Indonesian cattle) beef. The study was expected to provide society with information about current meat quality and the effectiveness of techniques to improve the quality of meat produced from Pesisir cattle3.
No interaction was observed between the voltage and duration of electrical stimulation. The voltage of 220 lowered the fat content but the duration of electrical stimulation had no significant effect on the fat content of Pesisir cattle beef.
The decrease in the fat content of Pesisir cattle meat due to electrical stimulation was likely caused by the induction of electrical stimulation that causes the acceleration of glycolysis. Glycogen was converted into glucose so that the production of pyruvic acid or lactic acid led to structural damage of the main components of Pesisir cattle beef, which ultimately also affected the beef’s fat structure.
Moreover, electrical stimulation delivered heat that led to fat melting and decomposition. This process can significantly change the formation of flavor and aroma. In short, the higher the electrical stimulation voltage was more accelerated the process of glycolysis, which damaged the structure and the main components of meat causing the melting of fatty meat faster, thus, the fat content of meat was decreased.
Electrical stimulation, meat quality, Pesisir cattle, tenderness, protein content,glycolysis, accelerated, stimulation voltage, Glycogen,pyruvic acid, lactic acid, flavor and aroma.
- Aberle, E.D., J.C. Forres, D.E. Gerrard and E.W. Mills, 2001. Principles of Meat Science. W.H. Freeman and Company, San Francisco.
- Forrest, J.C., E.D. Abrle, H.B. Hedrick, M.D. Judge and R.A. Merkel, 1975. Principles of Meat Science. W.H. Freeman and Company, New York, USA., Pages: 417.
- Khasrad, Sarbaini, Arfai and Rusdimansyah, 2018. Effect of Post-mortem Electrical Stimulation on Meat Quality of Pesisir Cattle (Indigenous Cattle of West Sumatera). J. Nutr., 17: 441-445.