ELECTRICAL STIMULATION

Electrical stimulation is intended to accelerate rigormortis for muscle contractions cause muscle shortening can be avoided so that the meat becomes more tender and improve the taste (flavor) meat (Tetty, 2006). Further said Soeparno (2005), that in principle, electrical stimulation will accelerate the process of postmortem glycolysis during muscle conversion into meat, and can change the characteristics of palabilitas meat. Electrical stimulation of carcasses has been shown to accelerate the expiration of ATP and a decrease in pH in chickens; accelerate the rate of glycolysis in rabbits; accelerate postmortem glycolysis, preventing muscle shortening due to cold temperature, called cold-shortening and improving meat tenderness in sheep; and improve tenderness and flavor on the meat cow. Electrical stimulation to shorten the time rogormortis achievement through two phases of accelerated glycolysis, ie the phase during stimulation and after stimulation phase decreased. After this phase is still warm carcass can be cooled rapidly at a temperature of 10C without causing shortening of muscles, it can be frozen with the appropriate carcass without causing muscle shortening and stiffness after the melting prerigor return thaw frozen meat called rigor (Lawrie, 2003).Stimulation causes an accelerated ATP consumption, with the effects of reduced pH, which in turn rigormortis formed early. Risks unavoidable shrinkage due to cold and would thus obtained meat without shortening on cooling an earlier than usual so that it will improve the quality and hygiene of carcass and meat (Abustam, 2004).Generally there are two methods of electrical stimulation, namely 1) low voltage. Electrical stimulation with low voltage marked with a voltage not exceeding 100 volts, was applied immediately after slaughter by long stimulation for 30 seconds. Electricity will stimulate the nervous system of cattle that are still functioning, giving orders and contraction in parallel electric field formed on the carcass will cause muscular contraction. 2) high voltage. Electrical stimulation with high voltage is marked with a voltage in excess of above 300 volts, generally 500-1200 volts and can be applied somewhat more slowly after the slaughter of cattle, 30 - 40 minutes after pemingsanan, usually in chains and cleavage eviserasi carcass. Old stimulation is recommended 1-2 minutes (Abustam, 2004).