VASCULARLY RINSING LAMB CARCASSES WITH CALCIUM CHLORIDE IN COMBINATION WITH ELECTRICAL STIMULATION ON PROTEOLYTIC CHANGES THAT INCREASE TENDERNESS
Date
2024-12-20Author
Pharino, Napatsawan
Department
Animal Sciences
Advisor(s)
Claus, James
Metadata
Show full item recordAbstract
Rinse & Chill® technology has successfully vascular rinsed the carcass, which effectively removes the residual blood in early postmortem using a chilled isotonic substrate solution (98.5% water and the balance of polysaccharides (dextrose, maltose, and phosphates). Previous studies showed that Rinse & Chill® technology could improve meat tenderness, prevent cold- shortening and rapid pH declines, and improve the color of the meat. CaCl2 is a common substrate used in pre-rigor carcass infusion, improving meat tenderness and enhancing the proteolysis change in the muscle. The meat industry has used electrical stimulation to enhance meat tenderness, prevent cold shortening, and accelerate the pH decline via extreme muscle contraction and ATP depletion. Therefore, this project evaluated the physical and chemical effects of electrically stimulating the carcass prior to vascularly rinsing, including calcium chloride, to assess the impact on the proteolytic changes associated with different lamb carcass treatments.
Lambs (total n= 40) of market age were randomly assigned to three different carcass vascular rinsing postmortem methods, which are methods: 1) Rinse & Chill® (RC), 2) RC + 0.3 M calcium chloride (CA), and 3) Electrical stimulation (800mA, peak 350 V) followed by CA (ESCA). Semimembranosus (SM), Longissimus Dorsi (LD), and Triceps Brachii (TB) were collected and vacuum-packaged for different postmortem times (3 days, 4 days, 7 days) in a research cooler (4 ℃).
Dependent variables included the calcium content, fat content, moisture content, moisture fat-free (MFF), total myoglobin, and sarcomere length, which were determined by muscles aged 4 days. The myofibril fragmentation index (MFI), SDS-PAGE, and titin gel were determined by
muscles aged 3 days and 7 days. Moreover, the histology and microscopic examination of the MFI supernatant were included.
The calcium content showed that Rinse & Chill® technology effectively delivered calcium into muscle. The CA treatment had greater (P<0.05) calcium content (mg/kg) than RC but was lower (P<0.05) than ESCA. The RC treatment had the greatest total myoglobin (P< 0.05) but no difference was found between CA and ESCA (P> 0.05). Fat or moisture content were not different among the three treatments (P>0.05). However, the RC had the greatest mean percentage on a moisture-fat-free content basis. Regarding muscle differences, TB had the most significant (P<0.05) moisture-fat-free percentage compared to LD or SM. ESCA had the shortest sarcomere length (P<0.05) in the LD and SM. RC had the greatest mean of MFI (P<0.05). RC had the greatest (P<0.05) total myoglobin compared to the other treatments. SDS-PAGE and Titin gels, were inconclusive about the proteolytic effects of adding calcium and electrical stimulation.
Overall, calcium chloride and electrical stimulation combined with Rinse & Chill® technology can effectively deliver calcium and cause extensive muscle contraction, which results in meat tenderness. However, future studies may be warranted to determine the mechanisms of proteolysis and calpain activity.
Subject
Animal Sciences, Lamb, vascular rinsing, calcium chloride, Rinse & Chill, electrical stimulation, postmortem, myofibril fragmentation index, proteolysis
Permanent Link
http://digital.library.wisc.edu/1793/89704Type
Thesis