Effect of Electrical Stimulation on Muscle Characteristics of Beef Cattle Fed a High Energy Diet for Varying Lengths of Time

C. P. SALM, E. W. MILLS, E. S. REEVES, M. D. JUDGE, E. D. ABERLE

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

This study investigated the effect of electrical stimulation on quality and palatability of cattle fed a high energy diet for various lengths of time. Stimulation improved tenderness in cattle that were fed a high energy diet for times ranging from 0–210 days. However, the greatest improvement was in cattle that were not fed the high energy diet. The amount of improvement in tenderness decreased as time on a high energy diet increased. Flavor and juiciness scores, sarcomere length, and myofibril fragmentation index were not affected by electrical stimulation. Stimulation significantly improved lean color, firmness and texture and decreased the incidence of heat‐ring in muscle at 24 hr postmortem.

Original languageEnglish (US)
Pages (from-to)1284-1285
Number of pages2
JournalJournal of Food Science
Volume46
Issue number4
DOIs
StatePublished - Jul 1981

All Science Journal Classification (ASJC) codes

  • Food Science

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