Conversion of meat quality with electrical stimulation and its biochemical mechanisms

电刺激肉质转化及其生化机制

• 批准号: 61560318
• 负责人: MIURA Hiroyuki
• 金额: $ 1.09万
• 依托单位: Obihiro University of Agriculture and Veterinary Medicine
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1986
• 资助国家: 日本
• 起止时间: 1986 至 1988
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61560318/
• 关键词: troppnin T; 30 K component; ATP; tenderness; lean meat color score; myofibrillar protein; 3万ダルトンバンド; RT-93; RT-97; RT-103; せん断値; ペプチドの低分子化; 電気刺激; 粘着性; 弾力性; 筋節; ソーセージパテイ30.000ダルトンバンド; 低電圧電気刺激; 熟成; サルコメアの崩壊; 30,000ダルトンバンド; ATPの分解; L値

In the present study, the influence of low voltage elecltrical stimulation on changes in glycolysis, ATP, color stability, tenderness, binding quality, and elasticity of sausage, as well as the relationship between metabolic activity and tenderness, was examined in thirty two steers , eight cows and six lamp. Low voltage electrical stimulation was applied for 30 sec., 60 sec., and 90 sec. with low voltage (3.2-3.8v,13.8 hz).Lean meat color scores for longissimus and gluteus medius muscles were significantly improved.The 60 sec. and 90 sec. elecltrical stimulation treatment was significantly more tender than non or 30 sec. low voltage electrical stimulation treatment.The degradation of troponine T and production of 30 K component were observed in myofibrillar proteins of electrical stimulation muscles for 60 and 90 sec. at the early stage (0-3 days).Although sarcoplasmic proteins were not changed in the SDS-PAGE patterns untile 7 days, the degradation of sarcoplasmic proteins was observed at 0 day on the HPLC pattern in electical stimulation muscle.

本试验研究了32头阉牛、8头母牛和6只羔羊在低电压电刺激下，香肠的糖酵解、ATP、颜色稳定性、嫩度、粘合性和弹性的变化，以及代谢活性与嫩度的关系。施加低电压电刺激30秒，60秒，90秒结果表明，在低电压（3.2- 3.8V，13.8Hz）下，猪背最长肌和臀中肌的瘦肉色评分显著提高，60 sec. 90秒电刺激治疗组较非电刺激组和30 sec组疼痛程度明显减轻。低电压电刺激60秒和90秒，肌原纤维蛋白中肌钙蛋白T降解，30 K组分产生。电刺激后第7天，肌浆蛋白在SDS-PAGE图谱上无明显变化，但在HPLC图谱上，肌浆蛋白在电刺激后第0天即发生降解。

项目成果

Hiroyuki MIURA: "Degradation of Bovine Lean Meat under the Chilled Storage Condition" The 33rd Int. Cong. of Meat Sci. and Tech. Helsinki. 1. 52-55 (1987)

Hiroyuki MIURA：“冷藏条件下瘦肉的降解”第 33 届国际会议

Masayuki MIKAMI: "Effects of Electrical Stimulation on Post Mortem Changes in Myofibrillar and Sarcoplasmic Proteins of Beef." The 34th Int. Cong. of Meat Sci. and Tech. Brisbane. Part A. 257-258 (1988)

Masayuki MIKAMI：“电刺激对牛肉死后肌原纤维和肌浆蛋白变化的影响。”

三浦弘之: The 33rd Int.(ong.of Meat Sci and Tech.Helsinki. 1. 52-55 (1987)

Hiroyuki Miura：第 33 届国际肉类科学与技术学会，赫尔辛基。1. 52-55 (1987)

三上正幸: The 34th Int.Cong.of Meat Sci.and Tech.Brisbane. PartA. 257-258 (1988)

Masayuki Mikami：第 34 届布里斯班肉类科学与技术会议，第 A 部分（1988 年）。

三浦 弘之: 研究ジャーナル. 10. 20-30 (1987)

三浦宏之：研究杂志 10. 20-30 (1987)