Effect of electrical stimulation on different parts of yak meat quality and sensory characteristics

Objective : The effect of electrical stimulation on different parts of yak meat quality and sensory characteristics was researched. Methods:TianZhu white yak of 20d were put in 4 groups that 5 yak in a group. They were handled by electrical stimulation ES (Voltage 21V rated power 50W, time 72s) , and were taken by prodromal triceps (TB) , Central longissimus muscle (ML) , rear-wheel drive semimembranosus (SM) in three different parts of yak meat and conventional cooling row acid NES (0⁴℃, wind speed 0.5m·s-1) was handled, In the maturation process of 24, 72, 168h, each indexs were measured. Results:Speed of pH was decreased significantly by electrical stimulation. Glycogen content was decreased significantly by electrical stimulation, the difference was very significant among TB, ML and SM before 24h (p<0.01) . The effects of Shear force, MFI was very significant by electrical stimulation (p<0.01) , Yak meat tenderness, juiciness and flavor were improved. Conclusion:Yak meat maturation time was shorten by electrical stimulation, Tenderness of yak meat was significantly improved (Shearing force could be reduced to 26.6) . In particular, the effect of the poorer parts of SM on meat was particularly significant (p<0.01) .