Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls

M. F. Miller, H. R. Cross, M. J. Buyck, J. D. Crouse

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

Eighty bulls were assigned to one of two groups and fed a dietary regimen to defer or accelerate growth until slaughter. Bulls fed at an accelerated rate of growth (or high energy regimen) had higher post-mortem pH, and lower muscle glycogen stores, with darker lean color, and improved shear and palatability traits compared to deferred fed animals. Bulls fed at an accelerated rate of growth also had a higher degree of marbling and USDA quality grade. Electrical stimulation did not affect (P > 0·05) ultimate pH, but reduced (P < 0·05) glycogen values at 0 and 2 h post mortem. Electrical stimulation also improved muscle color, lowered cooking losses and improved the palatability of cooked longissimus dorsi steaks.

Original languageEnglish
Pages (from-to)253-263
Number of pages11
JournalMeat Science
Volume19
Issue number4
DOIs
StatePublished - 1987

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