Influence of Electrical Stimulation and Conditioning Periods Upon Hot-Boned Cooked Beef Semitendinosus Roast1

1986 ◽  
Vol 49 (5) ◽  
pp. 355-360 ◽  
Author(s):  
EARL E. RAY ◽  
C. FARRELL ◽  
D. E. HOOD
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Hot Water ◽  
Sensory Panel ◽  
Overall Acceptability ◽  
Flavor Intensity ◽  
Conditioning Period ◽  
The Right ◽  
Physical Changes ◽  
Cooking Yield

Forty-eight beef sides from 24- to 36-month-old Holstein and various crosses were used to evaluate the influence of electrical stimulation and conditioning periods upon physical changes, shear force, panel tenderness scores, palatability traits and cooking yield of prerigor and postrigor semitendinosus (ST) muscle roast. The intact ST muscle was excised from the left sides [20] within 30 min postexsanguination and electrically (ES) stimulated (50 v; 5 ms on; 70 ms off; 3 min), while the remaining paired muscles [20] served as controls (NS). In addition, the left side from four carcasses was ES and the right side served as the control (NS). These eight sides were aged for 7 d before removal of the ST muscle. After stimulation, the [40] muscles were placed in a L600 Cryovac® bag and assigned to the following conditioning periods: 0, 1, 2, 3 h and 7 d. The remaining ST muscles [8] were removed from the sides after 7 d of aging. All muscles were cooked in hot water to an internal temperature of 66°C. The 2-h conditioning period yielded beef with the highest moisture and fat content, highest cooking yield and lowest protein level. ES did not have an influence upon physical characteristics of the ST roast, while the 7-d carcass conditioning period caused the least change in length and depth. ES lowered the pH and cooking loss after stimulation, improved the sensory panel tenderness scores and decreased the Instron® shear values of the cooked product. The most tender product was from the 7-d carcasses, while the 7-d excised muscle, and the beef given the 1-h conditioning period were the least tender. There was more variation in tenderness scores for the 8-mm than the 4-mm slices; but the lowest overall acceptability scores (4 mm and 8 mm) was for the 2-h conditioning period, which had low scores for flavor and flavor intensity. This problem could be overcome by adding a seasoning to the roasts before cooking.

Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs

2012 ◽  
Vol 554-556 ◽  
pp. 1081-1085
Author(s):  
Shi Xin Liu ◽  
Xiu Fang Xia ◽  
Bao Hua Kong ◽  
Yu Fu
Keyword(s):  
Beneficial Effect ◽  
Shear Force ◽  
Sensory Quality ◽  
Sensory Characteristics ◽  
Frying Time ◽  
Overall Acceptability ◽  
Yield Values ◽  
Cooking Yield

The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

Effects of Electrical Stimulation and Conditioning Periods upon Pre-Rigor Beef Samples Cooked with a Microwave Oven1

1983 ◽  
Vol 46 (11) ◽  
pp. 954-956 ◽  
Author(s):  
E. E. RAY ◽  
B. W. BERRY ◽  
L. J. LOUCKS ◽  
E. A. LEIGHTON ◽  
B. J. GARDNER
Keyword(s):  
Electrical Stimulation ◽  
Semitendinosus Muscle ◽  
Thick Sample ◽  
Flavor Intensity ◽  
Microwave Cooking ◽  
Lower Shear ◽  
Meat Cooking ◽  
Beef Carcasses ◽  
Intact Muscle ◽  
The Right

Thirty beef carcasses were used to evaluate the effects of electrical stimulation and conditioning periods and microwave cooking upon sensory and shear properties of pre-rigor semitendinosus muscle samples. The intact muscle was removed from the right side within 45 min post-exsanguination and was electrically (ES) stimulated [100 impulses (1 s on and 1 s off, A.C., 110V, <5 amps)], while the remaining paired muscle served as the control (NS). After electrical stimulation, the muscle was cross-sectioned into three portions. A 2.54-cm thick sample was removed from the central portions of the ES and NS muscles and cooked immediately in a microwave oven to an internal temperature of 66°C. The remaining two similar sized portions were conditioned at 13°C for 2 h or 4 h before cooking. Three cores (1.27 cm) were removed from each sample parallel to the muscle fiber, and all cores were sheared twice. Samples from the conditioning periods were frozen, thawed, reheated and evaluated for palatability traits by a 10-member trained panel. Results indicate higher sensory panel ratings (P<.05) for tenderness, connective tissue and flavor intensity and lower shear force (WBS and Instron) values and longer sarcomeres from ES. With the conditioning periods used, microwave cooking was too rapid for pre-rigor muscle, as exemplified by the high shear values (6.4 and 7.8 kg/1.27 cm for ES and NS, respectively) which indicates a very tough sample of meat. Cooking yield was highest for muscle samples cooked immediately after slaughter. Roasts conditioned for 4 h before cooking had higher (P<.05) juiciness and flavor intensity scores than roasts held for 2 h, regardless of stimulation treatments.

Effects of Exercise, Electrical Stimulation and Vacuum Packaging on Bacterial Counts and Tenderness of Fresh Beef Primal Cuts

1985 ◽  
Vol 48 (12) ◽  
pp. 1036-1039 ◽  
Author(s):  
G. L. NORTJÉ ◽  
H. D. NAUMANN ◽  
A. LAUBSCHER ◽  
I. GROBLER ◽  
L. NAUDÉ ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Microbial Population ◽  
Biceps Femoris ◽  
Vacuum Packaging ◽  
Bacterial Counts ◽  
Ph Values ◽  
The Right

Two wholesale cuts, the silverside (M biceps femoris) and bolo, (outside round and clod) from 8 steers were used in this study. Four steers were artificially stressed and the right side of all carcasses was electrically stimulated. Primals were cut into 3 equal portions after 72 h post slaughter, chilling at approximately 4°C, and were vacuum packaged. No microbial differences (P>0.05) were found between primals within treatments. Primals from stressed carcasses had higher pH values (P<0.01) and psychrotrophic, lactobacillus, anaerobic and aerobic counts than from nonstressed carcasses. Lactobacilli did not dominate the microbial population. Electrical stimulation (ES) and the cuts used had an influence on shear force values (P<0.05). ES cuts were significantly more tender than controls. Results suggest that animals should be well rested before slaughter.

Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P<0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P>0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P<0.05) sensory panel ratings for tenderness. No significant difference (P>0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P<0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P<0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution

1982 ◽  
Vol 45 (8) ◽  
pp. 733-737 ◽  
Author(s):  
R. R. RILEY ◽  
J. W. SAVELL ◽  
D. M. STIFFLER ◽  
J. G. EHLERS ◽  
C. VANDERZANT ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shear Force ◽  
Gluteus Medius ◽  
Retail Store ◽  
Distribution Center ◽  
Sensory Panel ◽  
Retail Display ◽  
Retail Cuts ◽  
The Right ◽  
Muscle Color

The left sides of U.S. Choice carcasses were electrically stimulated (ES) and the right sides were not (Not-ES); sides were transported to a retail distribution center, cut and packaged. Vacuum-packaged subprimal cuts (top round; outside round; full loin, trimmed; ribeye roll; chuck--blade portion; shoulder clod roast) were shipped to a retail store and cut into retail cuts. Weight loss of vacuum-packaged primals during storage did not differ (P>0.05) between ES and Not-ES treatments for any of the six subprimal cuts. Muscle color of 7-bone roasts at the beginning of retail display was the only appearance characteristic improved (P<0.05) for any steak or roast as a result of ES. No differences (P>0.05) were observed between ES and Not-ES beef for muscle color, surface discoloration or overall appearance of top round or porterhouse steaks. ES did not (P>0.05) affect the shrink loss of retail cuts at 2 or 3 days of display. Microbiological evaluations of ES and Not-ES retail cuts did not produce consistent results. Muscle fiber tenderness for sirloin steaks (gluteus medius) increased (P<0.05) as a result of ES; however, ES resulted in higher (P<0.02) shear force values for ribeye steaks (longissimus). Neither sensory panel ratings nor shear force values differed (P>0.05) between treatments for bottom round roasts; however, shoulder pot roasts from ES sides had more detectable connective tissue (P<0.03), less overall tenderness (P<0.008) and less overall palatability (P<0.04) than did shoulder pot roasts from Not-ES sides.

Location, Location, Location: Accelerometer Placement Affects Steps-Based Physical Activity Outcomes During Pregnancy and Postpartum

2021 ◽  
pp. 155982762110304
Author(s):  
Mallory R. Marshall ◽  
Alexander H. K. Montoye ◽  
Michelle R. Conway ◽  
Rebecca A. Schlaff ◽  
Karin A. Pfeiffer ◽  
...  
Keyword(s):  
Physical Activity ◽  
Repeated Measures ◽  
Time Points ◽  
Repeated Measures Analysis ◽  
Pregnancy And Postpartum ◽  
Vigorous Intensity ◽  
The Right ◽  
Physical Changes ◽  
Intensity Classification ◽  
Measurement Validity

As pregnancy progresses, physical changes may affect physical activity (PA) measurement validity. n = 11 pregnant women (30.1 ± 3.8 years) wore ActiGraph GT3X+ accelerometers on the right hip, right ankle, and non-dominant wrist for 3–7 days during the second and third trimesters (21 and 32 weeks, respectively) and 12 weeks postpartum. Data were downloaded into 60-second epochs from which stepping cadence was calculated; repeated-measures analysis of variance was used to determine significant differences among placements. At all time points, the wrist accelerometer measured significantly more daily steps (9930–10 452 steps/d) and faster average stepping cadence (14.5–14.6 steps/min) than either the hip (4972–5944 steps/d, 7.1–8.6 steps/min) or ankle (7161–8205 steps/d, 10.3–11.9 steps/min) placement, while moderate- to vigorous-intensity activity at the wrist (1.2–1.7 min/d) was significantly less than either hip (3.0–5.9 min/d) or ankle (6.1–7.3 min/d). Steps, cadence, and counts were significantly lower for the hip than the ankle at all time points. Kappa calculated for agreement in intensity classification between the various pairwise comparisons ranged from .06 to .41, with Kappa for hip–ankle agreement (.34–.41) significantly higher than for wrist–ankle (.09–.11) or wrist–hip (.06–.16). These data indicate that wrist accelerometer placement during pregnancy likely results in over counting of PA parameters and should be used with caution.

scholarly journals Effects of Electrical Stimulation in Tinnitus Patients: Conventional Versus High-Definition tDCS

2018 ◽  
Vol 32 (8) ◽  
pp. 714-723 ◽  
Author(s):  
Laure Jacquemin ◽  
Giriraj Singh Shekhawat ◽  
Paul Van de Heyning ◽  
Griet Mertens ◽  
Erik Fransen ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Depression Scale ◽  
Future Research ◽  
Therapeutic Effects ◽  
Long Term Effects ◽  
High Definition ◽  
Tinnitus Questionnaire ◽  
Temporal Area ◽  
Clinically Significant ◽  
The Right

Background. Contradictory results have been reported for transcranial direct current stimulation (tDCS) as treatment for tinnitus. The recently developed high-definition tDCS (HD tDCS) uses smaller electrodes to limit the excitation to the desired brain areas. Objective. The current study consisted of a retrospective part and a prospective part, aiming to compare 2 tDCS electrode placements and to explore effects of HD tDCS by matched pairs analyses. Methods. Two groups of 39 patients received tDCS of the dorsolateral prefrontal cortex (DLPFC) or tDCS of the right supraorbital–left temporal area (RSO-LTA). Therapeutic effects were assessed with the tinnitus functional index (TFI), a visual analogue scale (VAS) for tinnitus loudness, and the hyperacusis questionnaire (HQ) filled out at 3 visits: pretherapy, posttherapy, and follow-up. With a new group of patients and in a similar way, the effects of HD tDCS of the right DLPFC were assessed, with the tinnitus questionnaire (TQ) and the hospital anxiety and depression scale (HADS) added. Results. TFI total scores improved significantly after both tDCS and HD tDCS (DLPFC: P < .01; RSO-LTA: P < .01; HD tDCS: P = .05). In 32% of the patients, we observed a clinically significant improvement in TFI. The 2 tDCS groups and the HD tDCS group showed no differences on the evolution of outcomes over time (TFI: P = .16; HQ: P = .85; VAS: P = .20). Conclusions. TDCS and HD tDCS resulted in a clinically significant improvement in TFI in 32% of the patients, with the 3 stimulation positions having similar results. Future research should focus on long-term effects of electrical stimulation.

Fastigial nucleus-mediated respiratory responses depend on the medullary gigantocellular nucleus

2001 ◽  
Vol 91 (4) ◽  
pp. 1713-1722 ◽  
Author(s):  
Fadi Xu ◽  
Tongrong Zhou ◽  
Tonya Gibson ◽  
Donald T. Frazier
Keyword(s):  
Electrical Stimulation ◽  
Ibotenic Acid ◽  
Major Effect ◽  
Fastigial Nucleus ◽  
Respiratory Response ◽  
The Right ◽  
Spontaneously Breathing ◽  
Respiratory Responses ◽  
Gigantocellular Nucleus ◽  
Stimulation Of

Electrical stimulation of the rostral fastigial nucleus (FNr) alters respiration via activation of local neurons. We hypothesized that this FNr-mediated respiratory response was dependent on the integrity of the nucleus gigantocellularis of the medulla (NGC). Electrical stimulation of the FNr in 15 anesthetized and tracheotomized spontaneously breathing rats significantly altered ventilation by 35.2 ± 11.0% ( P < 0.01) with the major effect being excitatory (78%). This respiratory response did not significantly differ from control after lesions of the NGC via bilateral microinjection of kainic or ibotenic acid (4.5 ± 1.9%; P > 0.05) but persisted in sham controls. Eight other rats, in which horseradish peroxidase (HRP) solution was previously microinjected into the left NGC, served as nonstimulation controls or were exposed to either 15-min repeated electrical stimulation of the right FNr or hypercapnia for 90 min. Histochemical and immunocytochemical data showed that the right FNr contained clustered HRP-labeled neurons, most of which were double labeled with c-Fos immunoreactivity in both electrically and CO2-stimulated rats. We conclude that the NGC receives monosynaptic FNr inputs and is required for fully expressing FNr-mediated respiratory responses.

Ascending pathways in the spinal cord involved in the activation of subnucleus reticularis dorsalis neurons in the medulla of the rat

1990 ◽  
Vol 63 (3) ◽  
pp. 424-438 ◽  
Author(s):  
Z. Bing ◽  
L. Villanueva ◽  
D. Le Bars
Keyword(s):  
Spinal Cord ◽  
Electrical Stimulation ◽  
The Body ◽  
Cervical Cord ◽  
Lateral Part ◽  
Neuronal Responses ◽  
C Fiber ◽  
Dorsal Columns ◽  
Dorsolateral Funiculus ◽  
The Right

1. Recordings were made from neurons in the left medullary subnucleus reticularis dorsalis (SRD) of anesthetized rats. Two populations of neurons were recorded: neurons with total nociceptive convergence (TNC), which gave responses to A delta- and C-fiber activation from the entire body after percutaneous electrical stimulation, and neurons with partial nociceptive convergence (PNC), which responded to identical stimuli with an A delta-peak regardless of which part of the body was stimulated and with a C-fiber peak of activation from some, mainly contralateral, parts of the body. 2. The effects of various, acute, transverse sections of the cervical (C4-C5) spinal cord on the A delta- and C-fiber-evoked responses were investigated by building poststimulus histograms (PSHs) after 50 trials of supramaximal percutaneous electrical stimulation of the extremity of either hindpaw (2-ms duration; 3 times threshold for C-fiber responses), before and 30-40 min after making the spinal lesion. 3. In the case of TNC neurons, hemisections of the left cervical cord blocked the responses elicited from the right hindpaw and slightly, but not significantly, diminished those evoked from the left hindpaw. Conversely, hemisections of the right cervical cord abolished TNC responses elicited from the left hindpaw without significantly affecting the responses elicited from the right hindpaw. 4. Lesioning the dorsal columns or the left dorsolateral funiculus was found not to affect the TNC neuronal responses elicited from either hindpaw. By contrast, lesioning the left lateral funiculus or the most lateral part of the ventrolateral funiculus, respectively, reduced and blocked the responses elicited from the right hindpaw without affecting those evoked from the left hindpaw. 5. After lesions that included the most lateral parts of the left ventral funiculus, PNC neuronal responses elicited from the right hindpaw were also abolished, whereas those elicited from the left hindpaw remained unchanged. 6. We conclude that the signals responsible for the activation of SRD neurons travel principally in the lateral parts of the ventrolateral quadrant, a region that classically has been implicated in the transmission of noxious information. Both a crossed and a double-crossed pathway are involved in this process. The postsynaptic fibers of the dorsal columns and the spinocervical and spinomesencephalic tracts do not appear to convey signals that activate SRD neurons. 7. The findings also suggest that lamina I nociceptive specific neurons, the axons of which travel within the dorsolateral funiculus, do not contribute very much to the activation of SRD neurons.

Sign in / Sign up

Export Citation Format

Share Document