Theses and Dissertations

ORCID

https://orcid.org/0009-0007-8525-8156

Issuing Body

Mississippi State University

Advisor

Burnett, Derris

Committee Member

Schilling, M. Wes

Committee Member

Lemley, Caleb O.

Committee Member

de Mello, Amilton

Committee Member

Colle, Michael

Date of Degree

12-8-2023

Original embargo terms

Campus Access Only 1 Year

Document Type

Graduate Thesis - Campus Access Only

Major

Agriculture

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Animal and Dairy Sciences

Abstract

This study examined the effects of electrical stimulation on water-soluble flavor compounds in beef semimembranosus muscle, collected immediately after exsanguination (PRE), immediately after stimulation (POST), and 24 h postmortem (H24) from both stimulated (ES) and non-stimulated (CON) carcasses. Short-chained peptides were greater in ES at H24 (P = 0.007). Glutamic acid concentration was above its taste threshold (0.044 mmol/kg) and was less in ES at PRE and POST by 0.030 mmol/kg (P ≤ 0.028) but was similar in both ES and CON by H24 (P = 0.142). Lysine, a Strecker amino acid, was greater in ES at H24 by 0.138 mmol/kg (P = 0.002). Adenosine triphosphate and adenosine 5’-monophosphate were greater in CON at both POST and H24 (P < 0.001). Inosine 5’-monophosphate was greater at H24 in CON (P < 0.001) than in ES. Electrical stimulation may negatively impact beef flavor by increasing bitter peptides and decreasing umami-enhancing nucleotides.

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