LOW VOLTAGE ELECTRICAL STIMULATION OF BEEF CARCASSES

1980 ◽  
Vol 45 (1) ◽  
pp. 144-145 ◽  
Author(s):  
D. G. TAYLOR ◽  
A. R. MARSHALL
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Beef Carcasses ◽  
Stimulation Of

Studies of extra low voltage electrical stimulation of mature beef carcasses

Meat Science ◽  
1987 ◽  
Vol 21 (2) ◽  
pp. 121-135 ◽  
Author(s):  
Z.J. Hawrysh ◽  
P.J. Shand ◽  
F.H. Wolfe ◽  
M.A. Price
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Beef Carcasses ◽  
Stimulation Of

Effects of Electrical Stimulation and Early Postmortem Muscle Excision on pH Decline, Sarcomere Length and Color in Beef Muscles

1980 ◽  
Vol 43 (7) ◽  
pp. 514-519 ◽  
Author(s):  
J. E. NICHOLS ◽  
H. R. CROSS
Keyword(s):  
Electrical Stimulation ◽  
Sarcomere Length ◽  
Storage Temperature ◽  
Sampling Period ◽  
Initial Time ◽  
C Storage ◽  
Beef Carcasses ◽  
Color Uniformity ◽  
Initial Drop ◽  
Stimulation Of

Electrical stimulation of prerigor beef carcasses produced a rapid initial drop in pH of longissimus muscles excised and vacuum-packaged at 1, 2 or 4 h postmortem. This initial drop was further increased by delayed excision and was severe enough that even −30-C storage did not retard the overall decline. Through the first 10 h of the 30-h sampling period at −30 C, pH was higher for nonstimulated than for stimulated muscle and was substantially affected by the time of muscle excision. Compared to −30-C storage, a 3-C storage temperature resulted in an even faster decline of pH in electrically stimulated muscle but still hindered the decline in nonstimulated muscle. Although the decline in pH was affected by electrical stimulation, excision time and storage method, initial (time of excision) and final (5 days postmortem) sarcomere length were not. Electrical stimulation of prerigor beef carcasses did not affect the appearance of hot-boned or cold-boned longissimus or semimembranosus muscles. Excision time, however, did affect the color and color uniformity of semimembranosus muscles, apparently because of alteration of the temperature and pH relationship. Excision times of 1 or 2 h appear preferable to 4 or 48 h because combinations of high temperature and low pH within deeper areas of the carcass could cause severe non-uniformity of color in muscles set deep within the carcass.

The electrical stimulation of beef carcasses

1976 ◽  
Vol 27 (12) ◽  
pp. 1123-1131 ◽  
Author(s):  
James R. Bendall ◽  
Charles C. Ketteridge ◽  
Alan R. George
Keyword(s):  
Electrical Stimulation ◽  
Beef Carcasses ◽  
Stimulation Of

scholarly journals Low voltage electrical stimulation of lamb: Its effect on muscle pH and tenderness

1984 ◽  
Vol 27 (4) ◽  
pp. 513-523 ◽  
Author(s):  
B. B. Chrystall ◽  
G. E. Devine ◽  
S. Ellery ◽  
L. Wade
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Muscle Ph ◽  
Stimulation Of

Bacteriology of Electrically Stimulated and Unstimulated Rabbit, Pork, Lamb and Beef Carcasses

1980 ◽  
Vol 43 (9) ◽  
pp. 686-693 ◽  
Author(s):  
B. MRIGADAT ◽  
G. C. SMITH ◽  
T. R. DUTSON ◽  
L. C. HALL ◽  
M. O. HANNA ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Ground Beef ◽  
Skin Surface ◽  
The Other ◽  
Plate Count ◽  
Supraspinatus Muscle ◽  
Beef Carcasses ◽  
Aerobic Plate Count ◽  
Stimulation Of

Electrical stimulation of rabbit muscles caused a reduction in count of Pseudomonas putrefaciens and of a Lactobacillus sp. when inoculated muscles were held for 45 min after electrical stimulation. Little if any change in count was detected on rabbit muscles immediately after electrical stimulation and after 20 min of storage. Electrical stimulation (ES) of pork carcasses did not affect the aerobic plate count (APC) of the skin surface. APC of cutaneous trunci from electrically stimulated sides of beef and lamb carcasses were similar to those of muscles from unstimulated sides or carcasses. APC of ground beef and blade steaks fabricated pre-rigor from electrically stimulated sides were often numerically lower after 3 days of storage than those of corresponding samples from unstimulated sides. Differences in APC between conventional and ES samples of ground beef prepared from vacuum packaged top round were significant (P < 0.05) after 6 days of storage. However, none of the other differences in count were statistically significant (P < 0.05). Electrical stimulation did not cause any consistent substantial changes in microbial types of ground beef, blade steaks, T-bone steaks or rib steaks. When minced, aseptically excised supraspinatus muscle was inoculated with either P. putrefaciens or a Lactobacillus sp., counts of these species in tissues from electrically stimulated beef often were significantly lower than those of corresponding unstimulated samples.

Effect of Electrical Stimulation on Meat Microflora: Observations on Agar Media, in Suspensions and on Beef Carcasses

1984 ◽  
Vol 47 (4) ◽  
pp. 279-283 ◽  
Author(s):  
C. K. LIN ◽  
W. H. KENNICK ◽  
W. E. SANDINE ◽  
M. KOOHMARAIE
Keyword(s):  
Electrical Stimulation ◽  
Saline Solution ◽  
Sucrose Solution ◽  
Bacterial Species ◽  
Microbial Reduction ◽  
Pseudomonas Fragi ◽  
Gram Positive Bacteria ◽  
Beef Carcasses ◽  
Agar Media ◽  
Stimulation Of

Electrical stimulation of beef carcasses did not cause a significant reduction in surface microbial population at three different sampling positions immediately following slaughter. However, significant microbial reduction (P<0.05) was found at position 2 (muscle above aitch bone) but not at position 1 (inside of neck) or position 3 (fat on outside of round) after 72 h of chilling storage. Nine bacterial species from eight different genera commonly associated with meat were inoculated on three different agar media which varied in electrical conductivity. Electrical stimulation of these media caused a reduction in numbers of microorganisms under various voltage and time treatments. Spore-forming bacteria were the most resistant to the electrical treatments. Among the non-spore formers, gram-negative bacteria were more resistant to electrical treatment than gram-positive bacteria. Also, microorganisms inoculated on the lowest resistance medium A revealed greater reduction in numbers than that of the other media with higher resistance. A five log cycle reduction in Escherichia coli, Pseudomonas putrefaciens and Pseudomonas fragi was found in 0.85% saline solution and phosphate buffered saline solution after a 30-V, 5-min treatment, but little change in count was detected in 0 . 1% aqueous peptone or 2.5 M sucrose solution.

scholarly journals Electrophysiological evidence for an L-shaped interhemispheric connection in the cat

1989 ◽  
Vol 47 (4) ◽  
pp. 381-384 ◽  
Author(s):  
A Cukiert ◽  
C. Timo-Iaria
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Cortical Surface ◽  
Variable Intensity ◽  
Anterior Cortex ◽  
Ketamine Hydrochloride ◽  
Interhemispheric Connection ◽  
Projection Pattern ◽  
Posterior Area ◽  
Stimulation Of

Transcallosal potentials evoked by electrical stimulation with rectangular pulses of 1 ms, 5 c/s and variable intensity were recorded from the cortical surface in cats anesthetized with ketamine hydrochloride. Sites of stimulation and recording were selected by means of a cartesian map of most of the neocortex. In addition to the well known transcallosal projection pattern it was found that stimulation of a restricted posterior area evokes low voltage potentials over the contralateral symmetric area while high voltage potentials are recorded from a few sites located at the ipsilateral anterior cortex and from the area symmetric as to the latter. This L-shaped transcallosal connection may be involved in complex cortical processes and is compatible with effective results of partial anterior callosotomies in patients with multifocal epilepsy and frontal bisynchronism.

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