QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB
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Fourteen wether lambs were slaughtered, split longitudinally and the left sides were electrically stimulated (ES) with 17 impulses (1.8 set duration) of 550 volts for 1 min prior to chilling. At 24 hr postmortem, USDA maturity scores were assigned to certain lean surfaces of the carcass. Following storage at 02 C for 5 days, four boneless loin chops were removed from each side; two chops were displayed under retail conditions (13C) for 4 days and two chops were used for shear force measurements. Longissimus muscles from ES sides were more youthful (P < 0.001) in color, and body cavity muscles (primary flank, secondary flank, intercostal) were brighter (P < 0.05) in color at 24 hr postmortem. There were no significant differences between chops from ES and control sides for muscle color, surface discoloration and overall appearance after 3 days of retail display; however, loin chops from the ES sides were more desirable (P < 0.10) in appearance on the fourth day of retail display than were the chops from the control (unstimulated) sides. Although there was no difference in cooking loss percentage, there was a significant difference (P < 0.10) in thawing loss percentage (0.83 for ES chops; 1.23 for control chops). Shear force measurements revealed that samples from ES sides were significantly (P < 0.01) more tender than were samples from the control sides. These data suggest that lamb lean color can be made brighter and more youthful in appearance by use of electrical stimulation. Other advantages associated with use of electrical stimulation are extended retail caselife and markedly improved tenderness of loin chops. Copyright 1980, Wiley Blackwell. All rights reserved
