EFFECTS OF POSTMORTEM GLYCOLYSIS ON THE QUALITY OF HOT-DEBONED BOVINE MUSCLE

1990 ◽  
Vol 70 (2) ◽  
pp. 431-439
Author(s):  
H. L. BRUCE ◽  
R. O. BALL
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Protein Solubility ◽  
Lactate Concentration ◽  
Muscle Metabolism ◽  
Meat Tenderness ◽  
Sarcoplasmic Protein

Meat tenderness may be improved by accelerating muscle metabolism or by damaging muscle structure and increasing the solubility of muscle proteins. Pre- and postrigor protein and collagen solubilities were measured in semitendinosus muscles, removed pre-rigor from 24 Charolais crossbred steer carcasses, that were either unstimulated or electrically stimulated (115 V, 0.25 amp, 60 Hz) within 1 h postexsanguination to accelerate muscle metabolism. Temperature, pH, Hunterlab color reflectance, sarcomere length and lactate concentration were measured during ageing. Shear force was measured on aged (7 d) muscle only. Low voltage electrical stimulation increased glycolytic rate as indicated by significantly (P < 0.05) lower pH and higher L-lactate concentrations of stimulated muscles as compared to control muscles. Total and sarcoplasmic protein solubilities decreased due to ageing, and myofibrillar protein solubility increased; however, collagen solubilities were unchanged. Low voltage electrical stimulation did not affect color reflectance, sarcomere length or shear force, indicating that an increased rate of glycolysis alone was not sufficient to effect increases in meat tenderness. Key words: Beef, electrical stimulation, meat quality, muscle

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

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 &lt; 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.

scholarly journals Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

2010 ◽  
Vol 15 ◽  
pp. 1
Author(s):  
Isam T. Kadim ◽  
Osman Mahgoub ◽  
Waleed Al-Marzooqi ◽  
Samera Khalaf
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Longissimus Dorsi ◽  
Road Transportation ◽  
Fragmentation Index

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. 

Effects of low-voltage electrical stimulation and aging on lamb meat quality

2012 ◽  
Vol 92 (1) ◽  
pp. 59-66 ◽  
Author(s):  
E. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
C. Avezard ◽  
J. Fortin ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Low Voltage ◽  
Ph Value ◽  
Target Weight ◽  
Lamb Meat ◽  
Fragmentation Index

Pouliot, E., Gariépy, C., Thériault, M., Avezard, C., Fortin, J., Simmons, N. J. and Castonguay, F. W. 2012. Effects of low-voltage electrical stimulation and aging on lamb meat quality. Can. J. Anim. Sci. 92: 59–66. The aim of this study was to evaluate the effect of electrical stimulation (ES) and aging time on meat quality of heavy lamb as produced in Quebec. Seventy-six Suffolk-sired crossbred male lambs were slaughtered at a target weight of 50±2 kg. Half of them were electrically stimulated (ES vs. control) at 5–10 min postmortem (21 V; 0.25 A; 60 s). Postmortem pH decline and temperature were monitored. After carcass cutting, longissimus dorsi sections were assigned to aging periods of 1, 3 or 8 d. Temperature decline was the same for both treatments (P=0.749). However, ES carcasses always had a lower pH value than controls during the first 24 h (P<0.001) while the ultimate pH was equivalent (P=0.803). Tenderness, as assessed by either Warner-Bratzler shear force (39 carcasses) or sensory evaluation (35 carcasses) was enhanced by both ES (P<0.001) and aging (P<0.001). At each aging time, tenderness was greater for ES meat. In addition, only 3 d of aging were necessary for ES meat to achieve the tenderness level attained by the controls after 8 d. Sarcomeres were longer (P<0.001) in ES meat than in controls while myofibrillar fragmentation index was not affected by ES treatment (P=0.743). Electrical stimulation also had small effects on color parameters (a*, b* and L*; P<0.01) and flavor (P=0.04). These results provide the first evidence that tenderness of the meat from heavy lambs produced and processed in Quebec could be enhanced by ES, mostly through cold shortening reduction.

The influence of chilling rate and fat cover on beef quality

2001 ◽  
Vol 81 (3) ◽  
pp. 321-330 ◽  
Author(s):  
J. L. Aalhus ◽  
J. A. M. Janz ◽  
A. K. W. Tong ◽  
S. D. M. Jones ◽  
W. M. Robertson
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Backfat Thickness ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Wide Range ◽  
Average Shear ◽  
Longissimus Lumborum

The economic advantages of rapid carcass chilling include reduced cooling time, increased carcass processing rate, and decreased shrink and drip losses; however, it may also reduce subsequent meat tenderness, especially in lean carcasses. The present study examined the effects of blast chilling and electrical stimulation on quality of longissimus lumborum (LL) and semimembranosus muscles from carcasses with a wide range in backfat thickness (0 to 69 mm). Despite promoting a wide range in postmortem pH and temperature decline, backfat thickness had a limited effect on meat quality. There was a decrease in the proportion of carcasses with very high (>35 N cm–2) shear values and a tendency (P = 0.12) for the average shear force to decrease in the LL as backfat depth increased. Unexpectedly, leaner carcasses had less shrink loss than fatter carcasses under blast chill conditions. While blast chilling resulted in slightly darker, tougher meat, electrical stimulation was able to reduce these effects. Neither early postmortem pH nor temperature at 10 h was clearly associated with a pattern in shear force, although high pH10 was associated with tough steaks. Blast chilling in combination with electrical stimulation can be recommended to industry as a means to reduce chilling times and shrink losses while producing meat quality that is as good as, or slightly superior to conventionally cooled carcasses. Key words: Beef quality, blast chilling, electrical stimulation, fat thickness

INTERACTIVE EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND LEG RESTRAINT ON MEAT QUALITY OF CHAROLAIS CROSSBRED STEER CARCASSES

1990 ◽  
Vol 70 (4) ◽  
pp. 1131-1135 ◽  
Author(s):  
H. L. BRUCE ◽  
C. R. JONES ◽  
R. O. BALL
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Muscle Protein ◽  
Protein Solubility ◽  
Interactive Effects ◽  
Ph Measurements ◽  
Key Words Collagen ◽  
Lower Shear

The meat quality of the longissimus muscle of 12 Charolais crossbred steers that were electrically stimulated on randomly selected sides approximately 1 h postmortem was investigated. Temperature and pH measurements were taken on each side at 5 min prior and 1, 4, 24 and 48 h subsequent to stimulation and analyses performed following 7-d ageing for soluble, insoluble and total collagen and muscle protein solubility. Although there were no significant differences between the treatments for pH and temperature decline and collagen and protein characteristics, the unrestrained, stimulated sides had significantly lower shear force values than restrained, stimulated sides. Key words: Collagen solubility, electrical stimulation, beef, Charolais

The efficacy of high and low voltage electrical stimulation under different chilling regimes

1994 ◽  
Vol 74 (3) ◽  
pp. 433-442 ◽  
Author(s):  
J. L. Aalhus ◽  
S. D. M. Jones ◽  
D. R. Best ◽  
W. M. Robertson ◽  
S. Lutz
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Shear Force ◽  
Low Voltage ◽  
Taste Panel ◽  
Interactive Effects ◽  
Objective Measures ◽  
Beef Quality ◽  
Small Magnitude

Two experiments were conducted to determine the efficacy, in terms of beef quality, of low voltage (LV), high voltage (HV) and combined low and high voltage (LH) electrical stimulation under two chilling regimes (blast chilling, BC; conventional chilling, CC).In both experiments, regardless of the type of electrical stimulation, shear values were significantly lower (P < 0.01) in stimulated carcasses compared with non-stimulated control carcasses (CON). Despite the results of the objective measures of shear, taste panel data from exp. 1 indicated a preference for steaks from treatments subjected to high voltage stimulation (HV and LH; P < 0.01). Colour of the musculature in electrically stimulated carcasses was significantly lighter and brighter than CON carcasses in both experiments. However, in exp. 2, where LV was applied for 40 s, a small proportion (~ 10%) of the carcass sides exhibited a pale, soft, exudative condition. This was reflected in the significantly higher drip losses in the LH and LV treatments in exp. 2. Overall, these results indicate an advantage of HV over LV stimulation. Since high voltage stimulation resulted in improved objective measures of meat quality and improved palatability, its use can be recommended to Canadian packers.Under the blast chilling conditions employed in the present studies there were no significant interactive effects with electrical stimulation. Blast chilling resulted in a significant reduction in cooler shrink (P < 0.01), a darker meat colour (P < 0.01) and slightly higher shear force values. The small magnitude of the increase in shear force (approximately 0.3 kg) was not identified by the taste panel and is unlikely to be detected by consumers. Key words: Beef quality, high voltage, low voltage, electrical stimulation

scholarly journals Sources of variation in mechanical shear force measures of tenderness in beef from tropically adapted genotypes, effects of data editing and their implications for genetic parameter estimation

2001 ◽  
Vol 41 (7) ◽  
pp. 991 ◽  
Author(s):  
D. J. Johnston ◽  
A. Reverter ◽  
D. L. Robinson ◽  
D. M. Ferguson
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Shear Force ◽  
Low Voltage ◽  
Genetic Parameter ◽  
Residual Variance ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Sources Of Variation ◽  
Stimulation Method

Warner-Bratzler shear force measures of tenderness were taken on 2 muscles from 2661 carcasses from 3 tropically adapted breeds: Belmont Red, Brahman and Santa Gertrudis. The data were used to determine suitable methods of editing the raw data and to partition sources of variation for meat tenderness measured in 2 different muscles. The effect of different methods of electrical stimulation was examined: non-stimulated, extra low voltage or high voltage. The results showed stimulation method had a large effect on the mean and variance of the shear force. Non-stimulated slaughter groups were more variable than high voltage treated groups, which were more variable than low voltage treated groups. The effect of stimulation method was greater for shear force measured in M. longissimus dorsi than in M. semitendinosus. The variability in tenderness associated with different methods of electrical stimulation and the larger effect seen for the M. longissimus muscle suggest cold shortening, a processing effect, may have occurred in some of the slaughter groups. Several methods of editing outlier records were used and the effects of removing these records on the partitioning of variances among the independent variables of tenderness were examined. Removal of non-stimulated slaughter groups and other outliers resulted in a large reduction in slaughter group variance and residual variance, with the estimate of heritability for shear force of the M. longissimus increasing from 19 to 39%. Beef tenderness, as measured mechanically, could be improved by selection. However, the fluctuating heritability estimates reflect differences in handling pre- and post-slaughter and thus highlight difficulties in measuring tenderness consistently. The low genetic correlation between the 2 muscles (r g = 0.34) suggests improving overall tenderness of the carcass may be difficult. The large variance of the slaughter date effect within an abattoir (15% of the total variance) presents a problem in achieving consistently tender meat.

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

2014 ◽  
Vol 94 (4) ◽  
pp. 627-637 ◽  
Author(s):  
E. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
F. W. Castonguay
Keyword(s):  
Body Weight ◽  
Electrical Stimulation ◽  
Factorial Design ◽  
Shear Force ◽  
Meat Tenderness ◽  
Fragmentation Index ◽  
Individual Variations ◽  
Temperature Dynamics ◽  
Temperature Window ◽  
Optimal Window

Pouliot, E., Gariépy, C., Thériault, M. and Castonguay, F. W. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94: 627–637. The aim of this study was to determine if electrical stimulation and chilling can modulate pre-rigor pH–temperature dynamics in order to enhance meat tenderness of heavy lambs produced in Quebec and determine if there is an optimum carcass temperature window to reach pH 6.0. A total of 128 heavy lambs (fasted body weight between 38 and 52 kg) were selected at the abattoir over 8 slaughter days (16 lambs d–1) and assigned to four processing treatments in a 2×2 factorial design: electrical stimulation (ES) or not (NES) and normal (NC) or slow (SC) chilling. Slow-chilled carcasses stayed warmer during the first 12 h postmortem (P<0.001), but reached the same temperature as NC ones thereafter. They also had a lower pH between 2 and 12 h (P<0.05). Stimulated carcasses had a lower pH than NES throughout the first 24 h postmortem (P<0.001), while ultimate pH was similar (P=0.738). Shear force values were improved (P<0.001) by both ES and aging as expected, although chilling had no effect (P=0.400). Stimulation×aging interactions for shear force values (P=0.019) and myofibrillar fragmentation index (P=0.097) indicate that aging began earlier following ES. Sarcomeres were longer for ES compared with NES carcasses (P<0.001) indicating that the latter were subject to cold shortening. Meat from NES carcasses was more prone to be tough, although an important part of NES carcasses provided tender meat. This illustrates the importance of individual variations on tenderness and the multiplicity of factors involved in its development. No optimal window was observed for temperature at pH 6.0.

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

Sign in / Sign up

Export Citation Format

Share Document