The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

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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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Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation

Poultry Science ◽

10.1093/ps/76.7.1047 ◽

1997 ◽

Vol 76 (7) ◽

pp. 1047-1051 ◽

Cited By ~ 16

Author(s):

CM Owens ◽

AR Sams

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Muscle Metabolism

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Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

South African Journal of Animal Science ◽

10.4314/sajas.v44i5.12 ◽

2015 ◽

Vol 44 (5) ◽

pp. 58-63

Author(s):

B Agbeniga ◽

EC Webb

Keyword(s):

Electrical Stimulation ◽

Meat Quality ◽

Shear Force ◽

Quality Attributes ◽

Cooking Loss ◽

Temperature Profiles ◽

Group 12 ◽

Significant Difference ◽

Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

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