The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef
Katarzyna Tkacz
Adam Więk
Ryszard Żywica
Joanna K. Banach
Abstrakt
The aim of the study was to determine the effect of high voltage electrical stimulation (330 V, 17 Hz, 120 s) of beef half-carcass and heat treatment on tenderness and water holding capacity of meat. The experimental material was a semimembranosus muscle derived from Polish Holstein-Friesian heifers (n=12). In the experiment, a forced and natural air circulation ovens were used; the raw material was heated at 170ºC to obtain a final temperature from 55 to 80ºC inside the beef. Results showed that electrical stimulation improved tenderness of roasted beef, which was demonstrated in the decrease in the maximum shear force from 39 to 26%. The electrical stimulation had a negative effect on cooking losses during roasting and water content in the final product. It has also been shown that studied quality attributes of beef depends on the type of heat treatment. Beef prepared in forced air circulation oven, were characterized by lower water content and higher values of maximum shear and compression forces than those heated in natural air circulation oven.
Słowa kluczowe:
electrical stimulation, beef, roasting, tenderness, WHC, cooking lossBibliografia
Anderson M.J., Lonergan S.M., Fedler C.A., Prusa K.J., Binning J.M., Huff-Lonergan E. 2012. Profile of biochemical traits influencing tenderness of muscles from the beef round. Meat Science, 91: 247–254.
Bouton P.E., Ford A.L., Harris P.V., Shaw F.D. 1980. Electrical stimulation of beef sides. Meat Science, 4: 145–155.
Bowles Axe J.E., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H., Milliken G.A. 1983. Effect of beef carcass electrical stimulation, hot boning, and aging on unfrozen and frozen longissimus dorsi and semimembranosus steaks. Journal of Food Science, 48: 332.
Chrystall B.B., Devine C.E. 1978. Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis. Meat Science, 2: 49–58.
Contreras-Castillo C.J., Lomiwes D., Wu G., Frost D., Farouk M.M. 2016. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, 113: 65–72.
Devine C.E., Wahlgren N.M., Tornberg E. 1999. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracius et lumborum. Meat Science, 51: 61–72.
Dutson T.R., Smith G.C., Carpenter Z.L. 1980. Lysosomal enzyme distibution in electrically stimulated bovine muscle. Journal of Food Science, 45: 1097–1098.
Eikelenboom G., Smulders F.J.M., Rudérus H. 1985. The effect of high and low voltage electrical stimulation on beef quality. Meat Science, 15: 247–254.
Eikelenboom G., Barnier V.M.H., Hoving-Bolink A.H., Smulders F.J.M., Culioli J. 1998. Effects of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests. Meat Science, 49: 89–99.
Ferguson D.M., Jiang S.T., Hearnshaw H., Rymill S.R., Thompson J.M. 2000. Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content. Meat Science, 55: 265–272.
Fritz J.D., Dietrich L.J., Greaser M.L. 1992. Cooking effects on titin in fresh and processed beef products. Journal of Muscle Foods, 3: 133–140.
Gariepy C., Delaquis P.J., Aalhus J.L., Robertson M., Leblanc C., Rodrigue N. 1995. Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes. Meat Science, 39: 301–310.
Geesink G.H., Van Laack R.L.J.M., Barnier V.M.H., Smulders F.J.M. 1994. Does electrical stimulation affect the speed of ageing or ageing response? Sciences des Aliments, 14 : 409–421.
Geesink G.H., Kuchay S., Chishti A.H., Koohmaraie M. 2006. Mu-calpain is essential for postmortem proteolysis of muscle proteins. Journal of Animal Science, 84(10): 2834–2840.
Hostetler R.L., Dutson T.R., Smith G.C. 1982. Effect of electrical stimulation and steak temperature at the beginning of cooking on meat tenderness and cooking loss. Journal of Food Science, 47: 687–688.
Huff-Lonergan E., Zhang, W.G., Lonergan S.M. 2010. Biochemistry of postmortem muscle – Lessons on mechanisms of meat tenderization. Meat Science, 86: 184–195.
Hwang I.H., Devine C.E., Hopkins D.L. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science, 65: 677–691.
Jones S.D.M., Jeremiah L.E., Tong A.K.W., Lutz S., Robertson W.M. 1991. The effects of marbling level, electrical stimulation, and post – mortem aging on the cooking and palatability properties of beef rib – eye steaks. Journal of Animal Science, 71: 1037–1043.
Kadim I.T., Mahgoub O., Khalaf S. 2014. Effects of the transportation during hot season and electrical stimulation on meat quality characteristics of goat Longissimus dorsi muscle. Meat Science, 121: 120–124.
Kim Y.H., Lonergan S.M., Grubbs J.K., Cruzen S.M,. Fritchen A.N, Della Malva A, Marino R., Huff-Lonergan E. 2013. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Science, 94: 289–296.
Lesiów T. 1993. Zastosowanie elektrostymulacji w przetwórstwie mięsa bydlęcego. Gospodarka Mięsna, 2: 22–25.
Martens H., Staburvik E., Martens M. 1982. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. Journal of Texture Studies, 13: 291–309.
Naewbanij J.O., Harrison D.L., Stone M.B. 1983. Roasting vs cooking in a model system: tenderness of bull adductor muscle, conventionally chilled or electrically stimulated – hot boned. Journal of Food Science, 48: 337–342.
Olsson U., Hertzman C., Tornberg E. 1994. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles. Meat Science, 37: 115–131.
Ostoja H., Korzeniowski W. 1992. Wpływ elektrostymulacji na niektóre cechy fizyczne wołowej tkanki mięśniowej. Postępy Techniki Przetwórstwa Spożywczego, 1: 15–18.
Paleari M.A., Beretta G., Panunzi F., Parini M., Rasi M., Crivelli G., Bertolo G. 1991. Effect of extra low voltage on the carcass quality of cows. Fleischwirtschaft, 5: 553–554.
Palka K., Daun H. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine m. semitendinosus during heating. Meat Science, 51: 237–243.
PN-ISO1442 (2000). Meat and meat products. Determination of water content (reference method). Polish Committee for Standardization, Warsaw, Poland.
Polidori P., Kauffman R.G., Valfre F. 1996. The effects of electrical stimulation on meat quality. Italian Journal of Food Science, 3: 183–193.
Polidori P., Ariani A., Micozzi D., Vincenzetti S. 2016. The effects of low voltage electrical stimulation on donkey meat. Meat Science, 119: 160–164.
Pospiech E., Dzierżyńska-Cybulko B., Zubielik P. 1992. Analiza zmian glikolitycznych i kruchości mięśni bydlęcych poddanych elektrostymulacji niskonapięciowej. Roczniki AR Poznań. Technologia Żywności, 17: 75–83.
Powell V.H. 1991. Quality of beef loin steaks as influenced by animal age, electrical stimulation and ageing. Meat Science, 30: 195–205.
Rashid N.H., Henrickson R.L., Asghar A., Claypool P.L. 1983. Biochemical and quality characteristics of ovine muscles as affected by electrical stimulation, hot boning, and mode of chilling. Journal Food Science, 48: 136–140.
Ring C., Taylor A.A. 1988. Electrical stimulation of slaughtered cattle. Fleischwirtschaft, 9: 1157–1158.
Rogow I.A., Mojsenko E.H. 1981. Elektrostimulacja myszewoj tkani gowjadiny. Mjasno Industri, 2: 31–33.
Savell J.W., McKeith F.K., Smith G.C. 1981. Reducing postmortem ageing time of beef with electrical stimulation. Journal of Food Science, 46: 1777–1781.
Shivas S.D., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H. 1985. Effects of electrical stimulation, hot boning and chilling on bull semimembranosus muscle. Journal of Food Science, 50: 36–38.
Smith M.A., Bush R.D., van de Ven R.J., Hopkins D.L. 2016. Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality. Meat Science, 111: 38–46.
Soares G.J.D., Areas J. A. G. 1995. Effect of electrical stimulation on post mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo (Bubalus bubalis). Meat Science, 41: 369–379.
Sonaiya E.B., Stouffer J.R., Beerman D.H. 1982. Electrical stimulation of mature cow carcasses and its effect on tenderness, myofibril protein degradation and fragmentation. Journal of Food Science, 47: 889–891.
Sorinmade S.O., Cross H.R., Ono K., Wergin W.P. 1982. Mechanisms of ultrastructural changes in electrically stimulated beef longissimus muscle. Meat Science, 6: 71–77.
StatSoft, Inc. 2011. STATISTICA (data analysis software system), version 10. www.statsoft.com.
Toohey E.S., Hopkins D.L., Stanley D.F., Nielsen S.G. 2008. The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat. Meat Science, 79: 683–691.
Zalewski S. 1995. Przemiany składników odżywczych w procesach kulinarnych. Przegląd Gastronomiczny, 3: 3–7.
Żywica R., Budny J., Cierach M. 1998. Influence of high-voltage electrical stimulation on the structure of beef meat. Polish Journal of Food and Nutrition Sciences, 2: 172–177.
Żywica R., Banach J. K. 2014. Device for electrostimulation of beef carcasses. PL Patent No. 216791, Polish Patent Office, Warsaw.
Bouton P.E., Ford A.L., Harris P.V., Shaw F.D. 1980. Electrical stimulation of beef sides. Meat Science, 4: 145–155.
Bowles Axe J.E., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H., Milliken G.A. 1983. Effect of beef carcass electrical stimulation, hot boning, and aging on unfrozen and frozen longissimus dorsi and semimembranosus steaks. Journal of Food Science, 48: 332.
Chrystall B.B., Devine C.E. 1978. Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis. Meat Science, 2: 49–58.
Contreras-Castillo C.J., Lomiwes D., Wu G., Frost D., Farouk M.M. 2016. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef. Meat Science, 113: 65–72.
Devine C.E., Wahlgren N.M., Tornberg E. 1999. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracius et lumborum. Meat Science, 51: 61–72.
Dutson T.R., Smith G.C., Carpenter Z.L. 1980. Lysosomal enzyme distibution in electrically stimulated bovine muscle. Journal of Food Science, 45: 1097–1098.
Eikelenboom G., Smulders F.J.M., Rudérus H. 1985. The effect of high and low voltage electrical stimulation on beef quality. Meat Science, 15: 247–254.
Eikelenboom G., Barnier V.M.H., Hoving-Bolink A.H., Smulders F.J.M., Culioli J. 1998. Effects of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests. Meat Science, 49: 89–99.
Ferguson D.M., Jiang S.T., Hearnshaw H., Rymill S.R., Thompson J.M. 2000. Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content. Meat Science, 55: 265–272.
Fritz J.D., Dietrich L.J., Greaser M.L. 1992. Cooking effects on titin in fresh and processed beef products. Journal of Muscle Foods, 3: 133–140.
Gariepy C., Delaquis P.J., Aalhus J.L., Robertson M., Leblanc C., Rodrigue N. 1995. Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes. Meat Science, 39: 301–310.
Geesink G.H., Van Laack R.L.J.M., Barnier V.M.H., Smulders F.J.M. 1994. Does electrical stimulation affect the speed of ageing or ageing response? Sciences des Aliments, 14 : 409–421.
Geesink G.H., Kuchay S., Chishti A.H., Koohmaraie M. 2006. Mu-calpain is essential for postmortem proteolysis of muscle proteins. Journal of Animal Science, 84(10): 2834–2840.
Hostetler R.L., Dutson T.R., Smith G.C. 1982. Effect of electrical stimulation and steak temperature at the beginning of cooking on meat tenderness and cooking loss. Journal of Food Science, 47: 687–688.
Huff-Lonergan E., Zhang, W.G., Lonergan S.M. 2010. Biochemistry of postmortem muscle – Lessons on mechanisms of meat tenderization. Meat Science, 86: 184–195.
Hwang I.H., Devine C.E., Hopkins D.L. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science, 65: 677–691.
Jones S.D.M., Jeremiah L.E., Tong A.K.W., Lutz S., Robertson W.M. 1991. The effects of marbling level, electrical stimulation, and post – mortem aging on the cooking and palatability properties of beef rib – eye steaks. Journal of Animal Science, 71: 1037–1043.
Kadim I.T., Mahgoub O., Khalaf S. 2014. Effects of the transportation during hot season and electrical stimulation on meat quality characteristics of goat Longissimus dorsi muscle. Meat Science, 121: 120–124.
Kim Y.H., Lonergan S.M., Grubbs J.K., Cruzen S.M,. Fritchen A.N, Della Malva A, Marino R., Huff-Lonergan E. 2013. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Science, 94: 289–296.
Lesiów T. 1993. Zastosowanie elektrostymulacji w przetwórstwie mięsa bydlęcego. Gospodarka Mięsna, 2: 22–25.
Martens H., Staburvik E., Martens M. 1982. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. Journal of Texture Studies, 13: 291–309.
Naewbanij J.O., Harrison D.L., Stone M.B. 1983. Roasting vs cooking in a model system: tenderness of bull adductor muscle, conventionally chilled or electrically stimulated – hot boned. Journal of Food Science, 48: 337–342.
Olsson U., Hertzman C., Tornberg E. 1994. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles. Meat Science, 37: 115–131.
Ostoja H., Korzeniowski W. 1992. Wpływ elektrostymulacji na niektóre cechy fizyczne wołowej tkanki mięśniowej. Postępy Techniki Przetwórstwa Spożywczego, 1: 15–18.
Paleari M.A., Beretta G., Panunzi F., Parini M., Rasi M., Crivelli G., Bertolo G. 1991. Effect of extra low voltage on the carcass quality of cows. Fleischwirtschaft, 5: 553–554.
Palka K., Daun H. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine m. semitendinosus during heating. Meat Science, 51: 237–243.
PN-ISO1442 (2000). Meat and meat products. Determination of water content (reference method). Polish Committee for Standardization, Warsaw, Poland.
Polidori P., Kauffman R.G., Valfre F. 1996. The effects of electrical stimulation on meat quality. Italian Journal of Food Science, 3: 183–193.
Polidori P., Ariani A., Micozzi D., Vincenzetti S. 2016. The effects of low voltage electrical stimulation on donkey meat. Meat Science, 119: 160–164.
Pospiech E., Dzierżyńska-Cybulko B., Zubielik P. 1992. Analiza zmian glikolitycznych i kruchości mięśni bydlęcych poddanych elektrostymulacji niskonapięciowej. Roczniki AR Poznań. Technologia Żywności, 17: 75–83.
Powell V.H. 1991. Quality of beef loin steaks as influenced by animal age, electrical stimulation and ageing. Meat Science, 30: 195–205.
Rashid N.H., Henrickson R.L., Asghar A., Claypool P.L. 1983. Biochemical and quality characteristics of ovine muscles as affected by electrical stimulation, hot boning, and mode of chilling. Journal Food Science, 48: 136–140.
Ring C., Taylor A.A. 1988. Electrical stimulation of slaughtered cattle. Fleischwirtschaft, 9: 1157–1158.
Rogow I.A., Mojsenko E.H. 1981. Elektrostimulacja myszewoj tkani gowjadiny. Mjasno Industri, 2: 31–33.
Savell J.W., McKeith F.K., Smith G.C. 1981. Reducing postmortem ageing time of beef with electrical stimulation. Journal of Food Science, 46: 1777–1781.
Shivas S.D., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H. 1985. Effects of electrical stimulation, hot boning and chilling on bull semimembranosus muscle. Journal of Food Science, 50: 36–38.
Smith M.A., Bush R.D., van de Ven R.J., Hopkins D.L. 2016. Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality. Meat Science, 111: 38–46.
Soares G.J.D., Areas J. A. G. 1995. Effect of electrical stimulation on post mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo (Bubalus bubalis). Meat Science, 41: 369–379.
Sonaiya E.B., Stouffer J.R., Beerman D.H. 1982. Electrical stimulation of mature cow carcasses and its effect on tenderness, myofibril protein degradation and fragmentation. Journal of Food Science, 47: 889–891.
Sorinmade S.O., Cross H.R., Ono K., Wergin W.P. 1982. Mechanisms of ultrastructural changes in electrically stimulated beef longissimus muscle. Meat Science, 6: 71–77.
StatSoft, Inc. 2011. STATISTICA (data analysis software system), version 10. www.statsoft.com.
Toohey E.S., Hopkins D.L., Stanley D.F., Nielsen S.G. 2008. The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat. Meat Science, 79: 683–691.
Zalewski S. 1995. Przemiany składników odżywczych w procesach kulinarnych. Przegląd Gastronomiczny, 3: 3–7.
Żywica R., Budny J., Cierach M. 1998. Influence of high-voltage electrical stimulation on the structure of beef meat. Polish Journal of Food and Nutrition Sciences, 2: 172–177.
Żywica R., Banach J. K. 2014. Device for electrostimulation of beef carcasses. PL Patent No. 216791, Polish Patent Office, Warsaw.
Tkacz, K., Więk, A., Żywica, R., & Banach, J. K. (2018). The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef. Technical Sciences, 21(2), 103–116. https://doi.org/10.31648/ts.2720
Katarzyna Tkacz
Adam Więk
Ryszard Żywica
Joanna K. Banach
