Post-mortem electrical stimulation of broilers

2002 ◽  
Vol 58 (2) ◽  
pp. 147-157 ◽  
Author(s):  
A. Sams
Keyword(s):  
Electrical Stimulation ◽  
Post Mortem ◽  
Stimulation Of

scholarly journals Post-Mortem Electrical Stimulation of Muscle and its Effects on Sarcoplasmic Reticulum Adenosine Triphosphatase

1979 ◽  
Vol 32 (2) ◽  
pp. 163 ◽  
Author(s):  
Ronald K Tume
Keyword(s):  
Electrical Stimulation ◽  
Sarcoplasmic Reticulum ◽  
Calcium Binding ◽  
Membrane Lipids ◽  
Protein A ◽  
Binding Affinities ◽  
Post Mortem ◽  
Short Term ◽  
Reduced Activity ◽  
Stimulation Of

Sarcoplasmic reticulum (SR) was isolated from control muscles and from muscles which had been subjected to short-term post-mortem electrical stimulation. Both preparations had similar protein compositions but the SR from electrically stimulated muscle had a lower 'extra' ATPase activity. The ability of the SR preparations from electrically stimulated muscles to accumulate Ca2+ was about the same as the controls. There was, therefore, an apparently greater efficiency of Ca2+ transport in the isolated vesicles, the reason for which is not known, but an alteration in the 'leakiness' of the membrane may be involved. Purified ATPase isolated from control and stimulated SR contained, in addition to the ATPase protein, a polypeptide of molecular weight about 30000. The purified ATPase vesicles from electrically stimulated muscle had a reduced activity as measured by ATP splitting activity, phosphoenzyme formation from either inorganic orthophosphate (Pi) or ATP, or by an ATP � Pi exchange reaction. These reduced activities probably result from an alteration in the binding affinities of the ATPase for ATP and Pi' The low affinity site for calcium binding was not affected by electrical stimulation. Purified ATPase vesicles from stimulated muscle were more susceptible to proteolytic attack, suggesting that the conformation of the protein or its association with the membrane lipids had been altered.

Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigs

Meat Science ◽  
1995 ◽  
Vol 41 (1) ◽  
pp. 55-68 ◽  
Author(s):  
P.D. Warriss ◽  
S.N. Brown ◽  
G.R. Nute ◽  
T.G. Knowles ◽  
J.E. Edwards ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Post Mortem ◽  
Potential Interactions ◽  
Stimulation Of

Cattle handling at abattoirs. I. The effects of rest and resting conditions before slaughter and of electrical stimulation of carcasses on carcass weight and muscle properties

1988 ◽  
Vol 39 (1) ◽  
pp. 87 ◽  
Author(s):  
JR Wythes ◽  
WR Shorthose ◽  
VH Powell
Keyword(s):  
Electrical Stimulation ◽  
Treatment Group ◽  
Ph Value ◽  
Carcass Weight ◽  
Post Mortem ◽  
Muscle Properties ◽  
Muscle Ph ◽  
Access To Water ◽  
Resting Period ◽  
Stimulation Of

In three experiments, we studied the effects of duration of rest and nature of resting conditions before slaughter and of electrical stimulation, on carcass weight, bruising and muscle properties of cattle of known age. In experiment 1, 22 Droughtmaster steers (mean liveweight 284 kg) rested for 2.5 or 26.5 h following a 125 km road journey. In experiment 2, 82 Zebu crossbred cows (mean liveweight 416 kg) rested for 4 or 52 h after a 1310 km rail journey. Those rested for 52 h were allowed to rest either peacefully (P), subjected periodically to noise and disturbances (D) or mixed with unfamiliar cows (M). In experiment 3, 68 Hereford and Simmental x Hereford cows (mean liveweight 445 kg) rested for 28 h, after a 930 km road and rail journey, and during this time were subjected to resting treatments P, D or M. All cattle had access to water until slaughter, and were slaughtered at the same abattoir. All carcasses were electrically stimulated in experiment 1, but only half those in each treatment group in experiments 2 and 3. Electrical stimulation of carcasses had a much greater effect on tenderness than did resting conditions before slaughter. The LD muscles of stimulated carcasses were more tender than those of unstimulated ones. Of the 31 cattle slaughtered after a few hours' rest, only one carcass had a high pH value 24 h post mortem. The LD muscles of cattle rested for 26.5 h were more tender than those of cattle rested for 2.5 h. Resting treatment did not consistently affect mean carcass weight, pH24, time for LD muscle to cool to 20�C or cooking loss. Noise and disturbance during the resting period appeared to be more stressful than mixing (13.6 v. 4.5% carcasses with high muscle pH 24 h post mortem in experiment 3 only). Steers rested for 26.5 h had a higher mean bruise score than those rested for only 2.5 h, but there was no effect of resting time or resting conditions on bruising in cows.

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