title: Electrical stimulation of post-mortem glycolysis in the Semitendinosus muscle of sheep.
abstract: Changes in pH and phosphorylase a content in control and electrically stimulated Semitendinosus muscles of sheep were studied. The results provided evidence of acceleration of glycolysis during slaughter and sampling. In muscle electrically stimulated soon after slaughter there was a transient increase in phosphorylase a during stimulation. The magnitude of this increase and of the fall in pH during stimulation both depended on the pH of the muscle at the time of stimulation and reduced to zero when this pH was about 6·3. There was little or no phosphorylase a in samples of muscle taken about 35 min post mortem or, at any time, in muscle electrically stimulated about 35 min post mortem. Possible reasons for the transient nature of the increase in phosphorylase a content during stimulation are discussed.
authors: CSIRO Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
authors: R P
authors: RP
authors: Newbold
authors: L M
authors: LM
authors: Small