M 117 Effects of lowvoltage electrical stimulation and

-M 117 - Effects of low-voltage electrical stimulation and aging on lamb meat tenderness E. Pouliot*1, C. Gariépy 2, M. Thériault 1, 3, C. Avezard 2, J. Fortin 2, N. J. Simmons 4, F. W. Castonguay 1, 3 1 Laval University, Qc, Canada; 2 Food Research and Development Centre, AAFC, Qc, Canada; 3 Dairy and Swine Research and Development Centre, AAFC, Qc, Canada; 4 Carne Technologies Ltd, New Zealand. Discussion Results Introduction Post-slaughter processes have an important impact on meat tenderness. A B Ø Tenderness was enhanced both by ES and aging according to WBSF and sensory evaluation. In Quebec, chilling of lamb carcasses might be too fast and aging too short to allow meat to achieve optimal tenderness. Ø ES meat aged for 3 d achieved the same tenderness level than the control meat at 8 d. Electrical stimulation can be used as a tool to manage p. H fall and enhance meat tenderness by prevention of cold shortening and acceleration of aging. Objectives Ø ES and 8 d of aging produced the most tender meat. Ø Sarcomeres were longer in ES samples than in controls. Fig. 1. Changes in temperature (A) and p. H (B) in LD muscle of ES and Control carcasses The aim of this study was to evaluate the effect of electrical stimulation (ES) and aging time on lamb meat tenderness in Quebec. Ø ES treatment produced lower p. H value during prerigor period without affecting ultimate p. H. Table 1. Effects of stimulation and aging on tenderness parameters Ø Neither MFI nor calpains and calpastatin activities were affected by ES treatment. Conclusion These results provide evidences that chilling is too fast in the slaughterhouses in Quebec. Materials & Methods ES can clearly improved lamb meat tenderness, mostly through cold shortening reduction. 76 Suffolk-sired crossbred male lambs (48 -52 kg) Eight days of aging can also enhanced meat tenderness. 38 ES carcasses Quebec lamb meat tenderness can be improved by managing post-slaughter conditions and processes. 38 Control carcasses (21 V; 0. 25 A; 60 sec) More research are needed to optimize ES treatment. The goal: to achieve optimal p. H and temperature for meat tenderness. ü p. H, Tº and muscle sampling (0 -24 h PM) ü LD sections aged for 1, 3 or 8 d Aknowledgements ü Measurements : Ultimate p. H (48 h); Warner Bratzler shear force (WBSF); Sensory analysis; Sarcomere length; Myofibrillar fragmentation index (MFI); Calpains and calpastatin activities. Fig. 2. Calpains and calpastatin activities during post-mortem period for ES and control carcasses This work had the financial and technical supports of the CDAQ, CEPOQ, AAFC, FQRNT, Agribrands Purina Canada Inc. , Abattoir Luceville and Sélection Berarc.