Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

Meat Science ◽  
2001 ◽  
Vol 59 (2) ◽  
pp. 211-220 ◽  
Author(s):  
E Wiklund ◽  
J.M Stevenson-Barry ◽  
S.J Duncan ◽  
R.P Littlejohn
Keyword(s):  
Electrical Stimulation ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Colour Stability ◽  
Water Holding ◽  
Stimulation Of

scholarly journals Carcass treatments for improved meat quality (In Swedish with Summary in English)

Rangifer ◽  
2005 ◽  
Vol 25 (3) ◽  
pp. 99
Author(s):  
Eva Wiklund
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Ph Value ◽  
Energy Content ◽  
Water Holding Capacity ◽  
Natural Pasture ◽  
Energy Stores ◽  
Fat Composition ◽  
Water Holding ◽  
Stimulation Of

Meat quality is a term that includes many different aspects like e.g. safety, ethics, nutrition, taste and functionality. What is regarded as most important is mainly related to where a person is placed in the chain from production to consumption. Along this chain are also many factors that influence the quality of meat. By measuring the pH value of meat it is possible to get good information about shelf life, tenderness, colour and water-holding capacity. Meat pH also gives an indication to whether the animals have been exposed to stress prior to slaughter or not. Good pastures and supplementary feeding using grain-based feed mixtures have been demonstrated to increase the energy stores in the animals' muscles and therefore have a positive effect on pH values in venison. What the animals had been eating prior to slaughter also affected the fat composition and meat flavour. Meat from animals grazing pasture had more polyunsaturated fatty acids and a "wild" flavour compared with meat from animals fed grain-based pellets. It is possible to change the fat composition in a commercial grain-based feed mixture, without altering the protein or energy content, so that the fat composition mimic that of a natural pasture. Pelvic suspension of a carcass will stretch the muscles in valuable cuts and improve the tenderness of the meat. In fallow deer carcasses the tenderness was improved in several meat cuts and in addition the water-holding capacity of the meat increased after pelvic suspension. Electrical stimulation of the carcass quickly empties the energy stores in the muscles and accelerates the onset of rigor mortis. In red deer venison electrical stimulation accelerated the rate of meat tenderisation, but this benefit was lost after approx. 3 weeks of ageing (-1.5 °C). A study from Alaska demonstrated no effects of electrical stimulation of reindeer carcasses on meat tenderness or water-holding capacity. We recommend further studies of pelvic suspension and electrical stimulation to get a better understanding of their effects on venison quality and to be able to implement these techniques in the most optimal way.

scholarly journals Biomechanics of Atlas Cedar Roots in response to the Medium Hydromechanical Characteristics

Scientifica ◽  
2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Belkacem EL Amrani ◽  
Mohammed Bendriss Amraoui
Keyword(s):  
Root Architecture ◽  
Aerial Part ◽  
Dry Weight ◽  
Water Holding Capacity ◽  
Root Production ◽  
Main Root ◽  
Short Root ◽  
The Impact ◽  
Water Holding ◽  
Stimulation Of

The biomechanical root flexibility in response to hydromechanical soil heterogeneity is the most determining factor of the root architecture which plays a paramount role in mycorrhizal infection and allows the seedlings to adapt to the environmental constraint. We examined the impact of five different hydromechanical medium properties (hydroponics, vermiculite, vermiculite-gravel, sawdust, and sand) on the morphology, physiology, and anatomy of Cedrus atlantica seedlings at a controlled growth chamber. The growth of the seedling is strongly stimulated by the hydroponic medium through the stimulation of the aerial part dry weight and the main root length. However, the sand medium increases the main root dry weight by the radial expanse stimulation at the level of the epidermis, vascular cylinder, and cortex and compensates the less root architecture by the stimulation of the xylem and phloem areas. In contrast to sand and hydroponic media, the sawdust medium stimulates the phloem/xylem ratio, the root architecture, and the short roots. The Pearson bilateral correlation shows that the aerial part dry weight is positively correlated with the permeability, porosity, and water-holding capacity and negatively with the bulk density and density at saturation, whereas the short root production is negatively correlated with the permeability and water-holding capacity. Hence, the hydromechanical characteristics of the soils must be taken into account in the reforestation and mycorrhization attempts.

Effect of intended purpose (dairy/beef production) on beef quality

2011 ◽  
Vol 91 (1) ◽  
pp. 97-102 ◽  
Author(s):  
G. Lizaso ◽  
M. J. Beriain ◽  
A. Horcada ◽  
J. Chasco ◽  
A. Purroy
Keyword(s):  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Beef Production ◽  
Beef Quality ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Dairy Heifers ◽  
Intended Purpose ◽  
Holstein Friesian ◽  
Water Holding

Lizaso, G., Beriain, Ma. J., Horcada, A., Chasco, J. and Purroy, A. 2011. Effect of intended purpose (dairy/beef production) on beef quality. Can. J. Anim. Sci. 91: 97–102. Fifteen Pirenaica (beef) heifers and fifteen Holstein-Friesian (dairy) heifers were compared to consider the effect of intended purpose of the breed on meat quality. Animals were slaughtered at around 12.4 mo of age. Carcass weight was 247.6 kg for Pirenaica and 229.2 kg for Holstein-Friesian heifers. pH24hours, moisture, fat, protein, ash, water holding capacity, CIE L*a*b* and C* and H* values, collagen content, and shear force were determined in longissimus dorsi muscle. Sensory analysis of meat was performed to obtain the texture profile, scored by a trained taste panel. Sensorial differences of meat were mainly in relation to higher fat content observed in Holstein-Friesian (2.87%) vs. Pirenaica breed (1.82%) (P<0.01). Total and soluble collagen contents for the two breeds differed (P<0.01 and P<0.05, respectively) but did not result in different meat tenderness scores by taste panelists. Higher water-holding capacity in meat of Holstein-Friesian was observed (P<0.01). CIE L*a*b*, coordinates C* and H* values were not different between breeds. Sustained juiciness and oiliness were higher in Holstein-Friesian than Pirenaica (P<0.05 and P<0.01, respectively). Results suggest that beef characteristics of young heifers of dairy and beef breeds are similar with the exception of characteristics related to juiciness.

The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles.

1997 ◽  
Vol 75 (1) ◽  
pp. 118 ◽  
Author(s):  
M J den Hertog-Meischke ◽  
F J Smulders ◽  
J G Van Logtestijn ◽  
F van Knapen
Keyword(s):  
Electrical Stimulation ◽  
Protein Denaturation ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Eva Wiklund ◽  
Lisbeth Johansson
Keyword(s):  
Sensory Evaluation ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Colour Stability ◽  
Treatment Groups ◽  
Meat Colour ◽  
Meat Samples ◽  
The Right ◽  
Storage Times ◽  
Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

Microbiology of Hot-Boned and Electrostimulated Meat

1981 ◽  
Vol 44 (7) ◽  
pp. 545-549 ◽  
Author(s):  
A. W. KOTULA
Keyword(s):  
Electrical Stimulation ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Ground Beef ◽  
Water Holding Capacity ◽  
Microbial Counts ◽  
Beef Carcasses ◽  
Labor Safety ◽  
Water Holding ◽  
Microbiological Data

Boning of unchilled beef carcasses offers potential savings in energy, labor, safety, yield, and when coupled with electrical stimulation, provides tender beef with good water-holding capacity. Breaking of unrefrigerated beef carcasses into primals, subprimals and manufactured meat products, such as ground beef, provides the potential for increased levels of spoilage and pathogenic bacteria to contaminate the meat surfaces. Research carried out to characterize the influence of hot-boning and electrical stimulation on the microbial levels on beef carcasses, primals, ground beef and meat from other species showed that hot-boning of carcasses of any species need not cause inordinate increases of any groups of microorganisms on or in the resultant meat. The electrical stimulation treatment cannot be clearly shown to be responsible for improved microbial counts but the treatment did not cause an increase in counts. Present microbiological data do not preclude use of electrical stimulation coupled to hot-boning.

Effects of supplemental vitamin E and packaging system on the shelf life of venison from red deer (Cervus elaphus) finished off grass or concentrates

2009 ◽  
Vol 2009 ◽  
pp. 140-140
Author(s):  
A V Fisher ◽  
R I Richardson ◽  
K P A Wheeler ◽  
M H Davies
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Colour Stability ◽  
Packaging System ◽  
Supplemental Vitamin

On exposure to oxygen, venison discolours at a faster rate than lamb, beef or pork (Trout and Gutzke, 1995) and a short shelf life is a problem for meat retailers. Increasing antioxidants in meat through the diet, and the type of packaging system used, can substantially improve shelf life. This study determined the effects of supplemental vitamin E and packaging system on colour stability and fat rancidity in venison from red deer finished off grass or concentrates.

scholarly journals Lairage periods on temperament score and meat quality of beef cattle

2021 ◽  
Vol 56 ◽  
Author(s):  
Sandra Vieira de Moura ◽  
Isabella Dias Barbosa Silveira ◽  
Otoniel Geter Lauz Ferreira ◽  
Fábio Souza Mendonça ◽  
Sheilla Madruga Moreira ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Serum Cortisol ◽  
Serum Levels ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Physiological Indicators ◽  
Glucose Levels ◽  
Water Holding

Abstract: The objective of this work was to evaluate the influence of lairage periods on the temperament, physiological indicators of stress, and meat quality of beef cattle. Thirty-two castrated Aberdeen Angus x Nellore crossbred steers were distributed into four lairage periods: 12, 18, 24, and 48 hours. The following variables were evaluated: serum levels of the physiological indicators of stress glucose and cortisol (upon arrival at the slaughterhouse, after the lairage period, and at bleeding), animal temperament (movement, resistance to approach, and aggressiveness), and meat quality (final pH, water-holding capacity, color parameters, and tenderness). With a longer lairage period, the temperament score was higher, indicating that the animals were more agitated and resistant to human approach. Serum cortisol and glucose levels correlate positively with animal temperament and negatively with meat quality. At bleeding, an increase was observed in glucose and cortisol levels, respectively, for lairage periods longer than 24 hours and of 12 hours. The lairage of 48 hours reduces meat tenderness and water-holding capacity.

Sign in / Sign up

Export Citation Format

Share Document