Metabolic changes caused by electrical stimulation of carcasses

Ane Skjelfjord

Prosjektleder: Laila Aass

Del av NFR-prosjekt "Metabolic changes caused by electrical stimulation of carcasses measured by proteomics" ledet fra Matforsk v/Kristin Hollung:

In recent years consumers internationally have been more aware of the high variability and inconsistency of beef product quality. A large and significant variability in quality of aged beef has been documented also in Sweden and Norway (i.e. tenderness and juiciness), both between slaughter animals and between abbatoirs. Although electrical stimulation (ES) of carcasses today is in widespread use to enhance meat tenderness, there is still a large variation in tenderness also when ES techniques (low voltage) are used as preventive measures in the meat industry. This is crucial, as the use of ES has been implemented at most of the Norwegian abbatoirs as a measure to guarantee meat tenderness. The cellular changes at the protein level related to ES intervention is poorly understood. Unravelling molecular changes at the protein level that are induced by electrical stimulation of bovine carcasses, should be useful in understanding both ES and beef tenderisation. In this project, we will use proteomics as a metabolic profiling tool in the study of ES treatment of beef carcasses. To our knowledge this has not been done before. We aim at identifying proteins that are markers for optimisation of ES regarding final quality.

Oppdatert: 07.09.05
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