scholarly journals Continuous versus intermittent electrical stimulation of beef carcasses and their effect on hot-boned Muscle-pH decline

1981 ◽  
pp. 25
Author(s):  
J.E. Bowles ◽  
Melvin C. Hunt ◽  
J.L.A. Kendall ◽  
M. Lyon ◽  
Curtis L. Kastner ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Beef Carcasses ◽  
Muscle Ph ◽  
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

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

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 Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1065
Author(s):  
Christina Bakker ◽  
Keith Underwood ◽  
Judson Kyle Grubbs ◽  
Amanda Blair
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Instrumental Color ◽  
Time Interaction ◽  
Beef Carcasses ◽  
Glycolytic Potential ◽  
Muscle Ph ◽  
Initial Ph

Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (p < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (p < 0.001). Instrumental color values were increased for ES compared to Control sides (p < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics.

The tenderising effect of electrical stimulation of beef carcasses

Meat Science ◽  
1980 ◽  
Vol 4 (1) ◽  
pp. 51-68 ◽  
Author(s):  
A.R. George ◽  
J.R. Bendall ◽  
R.C.D. Jones
Keyword(s):  
Electrical Stimulation ◽  
Beef Carcasses ◽  
Stimulation Of
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