Effects of Electrical Stimulation on the Sarcoplasmic Proteins, Peptide and Amino Acid Contents of Beef

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  • MIKAMI Masayuki
    Laboratory of Meat Preservation, Obihiro University of Agriculture and Veterinary Medicine
  • YAMADA Yasunori
    Laboratory of Meat Preservation, Obihiro University of Agriculture and Veterinary Medicine
  • WAKAHARA Yusaku
    Laboratory of Meat Preservation, Obihiro University of Agriculture and Veterinary Medicine
  • MIURA Hiroyuki
    Laboratory of Meat Preservation, Obihiro University of Agriculture and Veterinary Medicine

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Other Title
  • 牛肉の筋漿タンパク質,ペプチドおよびアミノ酸含量に及ぼす電気刺激の影響
  • ギュウニク ノ キン ショウ タンパクシツ ペプチド オヨビ アミノサン ガン

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Electrical stimulation (ES) was applied to Holstein cows at a low voltage (40V and 13.8 Hz) for 60 sec. Extracts of Biceps femoris muscles were prepared and stored at 1±1°. Protein degradation was analyzed chemically and by SDS-PAGE and HPLC. The SDS-PAGE patterns showed that the band of enolase gradually decreased in the ES muscle during storage and creatine kinase also decreased slightly in the ES muscle. The bands of 27 and 29-kDa components increased slightly in the ES muscle, and new bands of 21 and 22-kDa components appeared in both control and ES muscles. Protein peaks (RT-29 and 32) of sarcoplasmic proteins decreased in the ES muscle on the HPLC patterns, whereas the peptide and amino acid peaks increased, as compared with the control muscle. Activities of free cathepsins B and L in the ES muscle were higher than that of the control. When EDTA was added into the stored homogenate of the ES muscle, the peptide and amino acid contents slightly increased at 14 and 21 days. ES therefore also accelerated the degradation of sarcoplasmic proteins by proteolytic enzymes.

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