Effect on cooling mutton quality by using electrical stimulation and slung-load

The slaughtered mutton was treated by using electrical stimulation and slung-load, and then stored at 0～4℃ for 16d. The dynamic changes of index including share force, pH, drip loss, TVBN, myofibril fragmentation index and protein electrophoresis were determined during storage. The results showed that electrical stimulation resulted in a lower shear force, accelerate the muscle pH declining rate, increased the muscle myofibril fragmentation index and protein degradation rate, had a detrimental effect on water holding capacity.Slung-load resulted in a lower shear force, slowed the rate of pH decline and without having a detrimental effect on water holding capacity.The analysis indicated that electrical stimulation and slung load both can improve the tenderness of mutton, compare with slung load, electrical stimulation could shorten the maturation time of mutton for 2 ～ 3d. Mutton quality could be improved by using electrical stimulation.