scholarly journals Effects of electrical stimulation and age at slaughter on carcass and meat quality of two Sudanese Baggara beef types

2019 ◽  
Vol 49 (5) ◽  
pp. 904 ◽  
Author(s):  
A.D.A. Biraima ◽  
A.M. Mohammed ◽  
E.C. Webb
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality

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.

scholarly journals Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

2015 ◽  
Vol 44 (5) ◽  
pp. 58-63
Author(s):  
B Agbeniga ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Cooking Loss ◽  
Temperature Profiles ◽  
Group 12 ◽  
Significant Difference ◽  
Water Holding

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

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