Nauka Przyroda Technologie

Science Nature Technologies

Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

Język polski English
Quick search:

2016 volume 10 issue 4, #43 DOI: 10.17306/J.NPT.2016.4.43
Ewa Iwańska, Beata Mikołajczak, Bożena Grześ, Ryszard Żywica, Katarzyna Banach, Agnieszka Iwanowska, Edward Pospiech
Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments
Summary.

Background. Electrical stimulation and conditioning of carcasses are carried out to improve the quality of meat. The aim of the study was to evaluate the effect of these treatments on the glyco­lysis process and tenderness of beef.

Material and methods. The longest lumbar muscles (m. longissimus lumborum) were the experimental material. They were divided into four groups by tenderization treatments: ES – high voltage electrical stimulation, KD – conditioning for 18 h at a temperature of 12–15°C, ES+KD – electrical stimulation and conditioning, in conjunction, K – standard cooled carcasses. Glycolysis was evaluated on the basis of the pH value, the content of glycogen and lactic acid after 45 min, and 3, 14, 17, 21, and 28 days post mortem. Tenderness was measured on the 3rd, 14th, 17th, 21st and 28th day based on shear force evaluations.

Results. At 45 min after slaughter the value of pH of the muscles was decreasing at the highest rate in the case of ES and ES+KD. Meat of those carcasses displayed the best tenderness after 3 and 14 days, especially when compared to K samples (p ≤ 0.05).

Conclusions. Among the evaluated meat tenderization treatments, ES had the greatest impact on improving meat tenderness. The conjunction of ES and KD did not cause significant changes in the process of glycolysis and meat tenderization.

Key words: beef, glycolysis, electrical stimulation, conditioning, tenderness
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom10/zeszyt4/art_43.pdf

DOI: 10.17306/J.NPT.2016.4.43

For citation:

MLA Iwańska, Ewa, et al. "Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments." Nauka Przyr. Technol. 10.4 (2016): #43. DOI: 10.17306/J.NPT.2016.4.43
APA Ewa Iwańska1, Beata Mikołajczak1, Bożena Grześ1, Ryszard Żywica2, Katarzyna Banach2, Agnieszka Iwanowska1, Edward Pospiech1 (2016). Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments. Nauka Przyr. Technol. 10 (4), #43 DOI: 10.17306/J.NPT.2016.4.43
ISO 690 IWAńSKA, Ewa, et al. Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments. Nauka Przyr. Technol., 2016, 10.4: #43. DOI: 10.17306/J.NPT.2016.4.43
Corresponding address:
Ewa Iwańska
Instytut Technologii Mięsa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: eiwanska@up.poznan.pl
Accepted for print: 26.10.2016