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

1997 ◽  
Vol 76 (7) ◽  
pp. 1047-1051 ◽  
Author(s):  
CM Owens ◽  
AR Sams
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Muscle Metabolism

Effect of dantrolene treatment on muscle metabolism and meat quality of anesthetized pigs of different halothane genotypes1

1994 ◽  
Vol 72 (8) ◽  
pp. 2008-2016 ◽  
Author(s):  
R. E. Klont ◽  
E. Lambooy ◽  
J. G. van Logtestijn
Keyword(s):  
Meat Quality ◽  
Muscle Metabolism

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

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108664
Author(s):  
Gaiming Zhao ◽  
Xueyuan Bai ◽  
Wei Tian ◽  
Ang Ru ◽  
Jiahui Li ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Cold Weather

Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir

Meat Science ◽  
2019 ◽  
Vol 149 ◽  
pp. 47-54 ◽  
Author(s):  
Yimin Zhang ◽  
Xiaokai Ji ◽  
Yanwei Mao ◽  
Xin Luo ◽  
Lixian Zhu ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Medium Voltage ◽  
New Generation

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

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

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

Foods ◽  
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.

Effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep

2021 ◽  
pp. 131611
Author(s):  
Xue Zhang ◽  
Lijuan Han ◽  
Shengzhen Hou ◽  
Sayed Haidar Abbas Raza ◽  
Zhiyou Wang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Metabolism ◽  
Tibetan Sheep ◽  
Feeding Regimes

scholarly journals Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat

2012 ◽  
Vol 91 (11) ◽  
pp. 2931-2937 ◽  
Author(s):  
Z.Y. Zhang ◽  
G.Q. Jia ◽  
J.J. Zuo ◽  
Y. Zhang ◽  
J. Lei ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Muscle Metabolism ◽  
Cyclic Heat ◽  
Broiler Breast
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