Effects of electrical stimulation and pre‐rigor conditioning temperature on aging potential of hot‐boned beef M. longissimus lumborum

2019 ◽  
Vol 90 (8) ◽  
pp. 1050-1059
Author(s):  
Prabhu Balan ◽  
Mustafa M. Farouk ◽  
Adam D. Stuart ◽  
Robert Kemp ◽  
Maryaan Staincliffe ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Conditioning Temperature ◽  
Longissimus Lumborum

scholarly journals Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles

2020 ◽  
Vol 33 (10) ◽  
pp. 1642-1655
Author(s):  
Prabhu Balan ◽  
Mustafa M. Farouk ◽  
Maryann Staincliffe ◽  
Adam D Stuart ◽  
Robert Kemp ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Parameters ◽  
Conditioning Temperature ◽  
Longissimus Lumborum ◽  
The Impact ◽  
Water Holding ◽  
Holding Temperature

Objective: The aim of this study is to characterize the impact of additional electrical stimulation (AES) and various pre-rigor holding temperatures (for 3 h) on the ageing-potential of hot boned bovine M. longissimus lumborum (LL).Methods: Paired LL loins from 12 bulls were hot-boned within 40 min of slaughter, immediate AES applied and subjected to various holding temperatures (5°C, 15°C, 25°C, and 35°C) for 3 h.Results: AES did not accelerate the rate of rigor attainment, but the 3 h pre-rigor holding temperature did. Shear force values decreased as the pre-rigor holding temperatures increased. AES and holding for 3 h (at 25°C) resulted in higher water-holding capacity.Conclusion: Data confirmed that AES did not influence the various meat quality parameters in the present study, but pre-rigor holding temperature (25°C) alone or in combination with AES resulted in superior meat quality.

Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature

Meat Science ◽  
2007 ◽  
Vol 77 (3) ◽  
pp. 372-383 ◽  
Author(s):  
Kristin Hollung ◽  
Eva Veiseth ◽  
Terje Frøystein ◽  
Laila Aass ◽  
Øyvind Langsrud ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Post Mortem ◽  
Conditioning Temperature ◽  
Beef Muscles

scholarly journals Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

2021 ◽  
Vol 41 (1) ◽  
pp. 34-44
Author(s):  
Muhammad Hayat Jaspal ◽  
Muawuz Ijaz ◽  
Muhammad Junaid Akhtar ◽  
Jamal Nasir ◽  
Sana Ullah ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Bubalus Bubalis ◽  
Quality Characteristics ◽  
Longissimus Lumborum

Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 3-8 ◽  
Author(s):  
Yumiao Lang ◽  
Kun Sha ◽  
Rui Zhang ◽  
Peng Xie ◽  
Xin Luo ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Eating Quality ◽  
Longissimus Lumborum

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

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

2000 ◽  
Vol 80 (1) ◽  
pp. 51-58 ◽  
Author(s):  
J. L. Aalhus ◽  
I. L. Larsen ◽  
P. L. Dubeski ◽  
L. E. Jeremiah
Keyword(s):  
Electrical Stimulation ◽  
Conformational Changes ◽  
Low Voltage ◽  
Negative Influence ◽  
Similar Proportion ◽  
Beef Tenderness ◽  
Yield And Quality ◽  
Longissimus Lumborum ◽  
On Line ◽  
Almost All

Carcasses from 59 market-ready steers of an estimated Canada 1 yield grade were used to compare the effects on carcass grade and meat quality of modified, on-line, altered suspension (MOLAS), with or without the application of low voltage electrical stimulation (LVES). Due to conformational changes at the grade site, MOLAS negatively affected both yield and quality grades. However, MOLAS did significantly (P < 0.05) reduce shear force in the longissimus thoracis (LT) and longissimus lumborum (LL) muscles (decreases of 0.65 and 2.11 kg, respectively). In the LT, MOLAS and LVES had similar, non-additive effects; a similar proportion of carcass-es (86%) were classified as tender (shears <5.6 kg) compared to controls (CON; 60%). In the LL, MOLAS was more effective than LVES, and combined MOLAS and LVES had the greatest effect. Only 23.3% of CON carcasses were categorized as tender compared to 53.3% for MOLAS, 27.6% for LVES and 89.7% for combined LVES and MOLAS. Consumers were able to discern these differences, rating MOLAS steaks more highly than CON steaks for almost all hedonic and descriptive traits. Despite significant improvements to tenderness the MOLAS procedure had a negative influence on carcass grade due to conformational changes. The present grading system would need to be modified to accurately assess MOLAS carcasses. Key words: Altered suspension, beef tenderness, low voltage electrical stimulation

EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND CHILLING METHODS ON QUALITY TRAITS OF PORK M. LONGISSIMUS LUMBORUM

2007 ◽  
Vol 18 (1) ◽  
pp. 109-119 ◽  
Author(s):  
WEN HONG ZHANG ◽  
ZENG QI PENG ◽  
GUANG HONG ZHOU ◽  
XING LIAN XU ◽  
JU QING WU
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Traits ◽  
Longissimus Lumborum

The “KIMWIPE” Effect in Ultra-Thin Cryosections

1985 ◽  
Vol 43 ◽  
pp. 458-459
Author(s):  
I. Taylor ◽  
P. Ingram ◽  
J.R. Sommer
Keyword(s):  
Skeletal Muscle ◽  
Electrical Stimulation ◽  
Muscle Fibers ◽  
Ice Crystals ◽  
Crystal Formation ◽  
Ice Crystal ◽  
Thin Sections ◽  
Skeletal Muscle Fibers ◽  
Freeze Dried ◽  
Ice Crystal Formation

In studying quick-frozen single intact skeletal muscle fibers for structural and microchemical alterations that occur milliseconds, and fractions thereof, after electrical stimulation, we have developed a method to compare, directly, ice crystal formation in freeze-substituted thin sections adjacent to all, and beneath the last, freeze-dried cryosections. We have observed images in the cryosections that to our knowledge have not been published heretofore (Figs.1-4). The main features are that isolated, sometimes large regions of the sections appear hazy and have much less contrast than adjacent regions. Sometimes within the hazy regions there are smaller areas that appear crinkled and have much more contrast. We have also observed that while the hazy areas remain still, the regions of higher contrast visibly contract in the beam, often causing tears in the sections that are clearly not caused by ice crystals (Fig.3, arrows).

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