Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls

The aim of this study was to determine the effects of road transportation during the hot season (36 oC) and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old) were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V) at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05) higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported sheep can be improved by electrical stimulation post-slaughter.

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Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Food Science of Animal Resources ◽

10.5851/kosfa.2020.e70 ◽

2021 ◽

Vol 41 (1) ◽

pp. 34-44

Author(s):

Muhammad Hayat Jaspal ◽

Muawuz Ijaz ◽

Muhammad Junaid Akhtar ◽

Jamal Nasir ◽

Sana Ullah ◽

...

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Bubalus Bubalis ◽

Quality Characteristics ◽

Longissimus Lumborum

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Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

Animal Production Science ◽

10.1071/an18161 ◽

2020 ◽

Vol 60 (7) ◽

pp. 967

Author(s):

E. C. Webb ◽

B. Agbeniga

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Shear Force ◽

Sarcomere Length ◽

Low Voltage ◽

Carcass Weight ◽

Drip Loss ◽

Early Application ◽

Early Stimulation ◽

Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P < 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

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Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi

Meat Science ◽

10.1016/0309-1740(86)90017-3 ◽

1986 ◽

Vol 18 (4) ◽

pp. 271-279 ◽

Cited By ~ 16

Author(s):

B. Buts ◽

M. Casteels ◽

E. Claeys ◽

D. Demeyer

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Quality Characteristics ◽

Longissimus Dorsi

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A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants

Foods ◽

10.3390/foods9111587 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1587

Author(s):

Archana Abhijith ◽

Frank R. Dunshea ◽

Robyn D. Warner ◽

Brian J. Leury ◽

Minh Ha ◽

...

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Low Voltage ◽

Meta Analysis ◽

Small Ruminants ◽

Control Group ◽

Beneficial Effects ◽

Fragmentation Index ◽

Comprehensive Search

The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.

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COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

Canadian Journal of Animal Science ◽

10.4141/cjas85-071 ◽

1985 ◽

Vol 65 (3) ◽

pp. 603-612 ◽

Cited By ~ 4

Author(s):

Z. J. HAWRYSH ◽

F. H. WOLFE

Keyword(s):

Electrical Stimulation ◽

Low Voltage ◽

Quality Characteristics ◽

Eating Quality ◽

Young Control ◽

Ph Values ◽

Consumer Panel ◽

Cooking And Eating Quality ◽

Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

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