4.7 Article

Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat

Journal

MEAT SCIENCE
Volume 204, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2023.109271

Keywords

Chevon quality; Goat sex; Cold shortening; Post-mortem proteolytic activity; IVG goats; Boer goats

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This study examined the effects of castration and electrical stimulation on chevon tenderness and physiological characteristics in Boer Goat and Indigenous Veld Goat. The results showed that electrical stimulation could lower the pH of the muscles, and buck muscles were less tender compared to wether muscles. Electrical stimulation improved the tenderness of Longissimus thoracis et lumborum (LTL) muscles, but had less effect on Semimembranosus (SM) muscles.
This study determined whether castration and electrical stimulation (ES) influenced chevon tenderness and related physiological characteristics in Boer Goat (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goat (IVG; n = 41; 21 bucks and 20 wethers). Half of buck and wether carcasses were ES (20s, 400 Volts peak, 5 ms pulses at 15 pulses/s) 10 min post-mortem. Dressed carcasses were chilled (4 degrees C within 1-h post-mortem). pH and temperature decline, % drip loss, sarcomere length (SL), myofibril fragmentation length (MFL; 1- and 4-days post-mortem), Calpain-1, -2 and calpastatin activities (1- and 24-h), Warner-Bratzler shear force (WBSF; 1-day post-mortem) and sensory attributes (tenderness and juiciness; 4-days post-mortem) were measured on Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles. ES carcasses had significantly lower pH irrespective of sex or breed. Buck LTL and SM were less tender (P < 0.05) supported by longer MFL and higher calpastatin activity (P < 0.05), than wether muscles. ES LTL were more tender (WBSF and sensory) (P < 0.001) while ES SM were less affected (P = 0.055). ES caused lower Calpain-1 activity in the LTL. SL do not support cold shortening and calpastatin played a major role in the tenderisation of chevon early postmortem. A longer ageing period is recommended for goat meat in general to achieve acceptable levels of tenderness.

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