Electrical Stimulation and Tumbling Affect Pre-Rigor Cured, Sectioned and Formed Ham Roasts

In pre-rigor tissue, as electrical stimulation (ES) voltage levels (0 to 540 V) increased, the pH of post-tumbled meat declined. Curing and tumbling (0 to 6 hr) reduced the rate of decrease. Linear relationships were found between pre-rigor tumbling and cellular disruption, bind strength, cohesion, tenderness and color distribution. Yield of cooked tissue showed a quadratic relationship with tumbling and as tumbling time increased, the influence decreased. Results suggest that pre-rigor ES can produce cellular disruption, increased salt soluble protein extraction (up to 180 V) and bind; therefore, an acceptable product can be produced with reduced tumbling times.