Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

2020 ◽  
Vol 91 (1) ◽  
Author(s):  
Meng‐Yin Chen ◽  
Yuan Tian ◽  
Qun‐Li Yu ◽  
Ling Han ◽  
Suo‐Nan Zhao ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Meat Tenderness ◽  
Postmortem Aging

Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Meat Science ◽  
2013 ◽  
Vol 94 (3) ◽  
pp. 289-296 ◽  
Author(s):  
Y.H.B. Kim ◽  
S.M. Lonergan ◽  
J.K. Grubbs ◽  
S.M. Cruzen ◽  
A.N. Fritchen ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Changes ◽  
Postmortem Aging

EFFECTS OF A LOW-VOLTAGE RECTAL ELECTRODE SYSTEM ON BEEF QUALITY FROM YOUNG AND MATURE COWS

1987 ◽  
Vol 67 (3) ◽  
pp. 689-704 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Biceps Femoris ◽  
Electrode System ◽  
Eating Quality ◽  
Beef Quality ◽  
Young Control ◽  
Muscle Ph ◽  
Postmortem Aging

The quality characteristics of biceps femoris (BF), longissimus (L) and pectoralis profundis (PP) roasts obtained from young and mature cow carcasses subjected to low voltage (110 V) electrical stimulation (ES) were determined. ES was applied with a steel busbar rectal probe for 2 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature sides (no ES) aged 6 d and from young and mature ES sides aged 48 h. ES caused a reduction (P < 0.001) in BF muscle pH at 1 and 4 h postmortem. Except for the pH differences in L muscle of young cows at 24 h, there were no differences in L muscle pH values due to ES for either young or mature cows. At 24 h, the pH of muscles from all carcasses was about 5.6. Cooking losses did not appear to be affected by either ES or increased aging in young control roasts. For both young and mature BF and L roasts, trained panelists generally did not detect significant effects due to ES. Except for differences in OTMS-Warner Bratzler shear values for mature PP samples, objective measurements for all roasts show no significant effects due to ES. Thus, no differences in cooking and eating quality of BF, L and PP roasts were found due to the application of low-voltage ES via the busbar rectal probe. Increasing postmortem aging time from 48 h to 6 d for young control carcasses did not influence roast quality. Animal maturity had some significant effects on the quality of all roasts. Key words: Low-voltage electrical stimulation, beef quality

EFFECTS OF POSTMORTEM GLYCOLYSIS ON THE QUALITY OF HOT-DEBONED BOVINE MUSCLE

1990 ◽  
Vol 70 (2) ◽  
pp. 431-439
Author(s):  
H. L. BRUCE ◽  
R. O. BALL
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Protein Solubility ◽  
Lactate Concentration ◽  
Muscle Metabolism ◽  
Meat Tenderness ◽  
Sarcoplasmic Protein

Meat tenderness may be improved by accelerating muscle metabolism or by damaging muscle structure and increasing the solubility of muscle proteins. Pre- and postrigor protein and collagen solubilities were measured in semitendinosus muscles, removed pre-rigor from 24 Charolais crossbred steer carcasses, that were either unstimulated or electrically stimulated (115 V, 0.25 amp, 60 Hz) within 1 h postexsanguination to accelerate muscle metabolism. Temperature, pH, Hunterlab color reflectance, sarcomere length and lactate concentration were measured during ageing. Shear force was measured on aged (7 d) muscle only. Low voltage electrical stimulation increased glycolytic rate as indicated by significantly (P < 0.05) lower pH and higher L-lactate concentrations of stimulated muscles as compared to control muscles. Total and sarcoplasmic protein solubilities decreased due to ageing, and myofibrillar protein solubility increased; however, collagen solubilities were unchanged. Low voltage electrical stimulation did not affect color reflectance, sarcomere length or shear force, indicating that an increased rate of glycolysis alone was not sufficient to effect increases in meat tenderness. Key words: Beef, electrical stimulation, meat quality, muscle

The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks

1991 ◽  
Vol 71 (4) ◽  
pp. 1037-1043 ◽  
Author(s):  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
A. K. W. Tong ◽  
W. M. Robertson ◽  
S. Lutz
Keyword(s):  
Electrical Stimulation ◽  
Key Words ◽  
Low Voltage ◽  
Internal Temperature ◽  
Beef Tenderness ◽  
Trained Panel ◽  
Postmortem Aging ◽  
Conventional Oven ◽  
Beef Carcass

A total of 458 beef rib-eye steaks (longis-simus thoracis) from 229 carcass left sides were used to evaluate the effects of degree of marbling, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef. One steak from each side was randomly allocated to 4 or 11 d of postmortem aging. Steaks were roasted to an internal temperature of 70 °C in a conventional oven preheated to 177 °C, and six cubes of lean from each steak were randomly assigned to a trained panel for palatability evaluation. Degree of marbling had no effect on initial or overall tenderness, flavour intensity, or desirability, but steaks with slight or greater marbling levels were juicier (P < 0.05) than those with traces of marbling. The percentage of unacceptable ratings for steaks, based on overall palatability, declined from 38.5% for traces of marbling to 23.7% for modest marbling levels. Low-voltage electrical stimulation had no effect (P < 0.05) on any of the palatability traits. Postmortem aging significantly (P < 0.05) increased the tenderness and overall palatability of rib-eye steaks while decreasing the frequency of unacceptable ratings of steaks from 38.8% in 4-d-old steaks compared with 24.0% in 11-d-old steaks. The results of this study confirmed the importance of postmortem aging to beef tenderness and palatability and the importance of marbling level to juiciness, but indicated that low-voltage stimulation was ineffective in improving beef palatability. Key words: Beef, carcass, palatability, marbling, electrical stimulation, aging

scholarly journals Sources of variation in mechanical shear force measures of tenderness in beef from tropically adapted genotypes, effects of data editing and their implications for genetic parameter estimation

2001 ◽  
Vol 41 (7) ◽  
pp. 991 ◽  
Author(s):  
D. J. Johnston ◽  
A. Reverter ◽  
D. L. Robinson ◽  
D. M. Ferguson
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Shear Force ◽  
Low Voltage ◽  
Genetic Parameter ◽  
Residual Variance ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Sources Of Variation ◽  
Stimulation Method

Warner-Bratzler shear force measures of tenderness were taken on 2 muscles from 2661 carcasses from 3 tropically adapted breeds: Belmont Red, Brahman and Santa Gertrudis. The data were used to determine suitable methods of editing the raw data and to partition sources of variation for meat tenderness measured in 2 different muscles. The effect of different methods of electrical stimulation was examined: non-stimulated, extra low voltage or high voltage. The results showed stimulation method had a large effect on the mean and variance of the shear force. Non-stimulated slaughter groups were more variable than high voltage treated groups, which were more variable than low voltage treated groups. The effect of stimulation method was greater for shear force measured in M. longissimus dorsi than in M. semitendinosus. The variability in tenderness associated with different methods of electrical stimulation and the larger effect seen for the M. longissimus muscle suggest cold shortening, a processing effect, may have occurred in some of the slaughter groups. Several methods of editing outlier records were used and the effects of removing these records on the partitioning of variances among the independent variables of tenderness were examined. Removal of non-stimulated slaughter groups and other outliers resulted in a large reduction in slaughter group variance and residual variance, with the estimate of heritability for shear force of the M. longissimus increasing from 19 to 39%. Beef tenderness, as measured mechanically, could be improved by selection. However, the fluctuating heritability estimates reflect differences in handling pre- and post-slaughter and thus highlight difficulties in measuring tenderness consistently. The low genetic correlation between the 2 muscles (r g = 0.34) suggests improving overall tenderness of the carcass may be difficult. The large variance of the slaughter date effect within an abattoir (15% of the total variance) presents a problem in achieving consistently tender meat.

The potential mediation of nitric oxide in the activation of mitochondrion-dependent apoptosis and yak meat tenderness during postmortem aging

2021 ◽  
pp. 101131
Author(s):  
Lin Lin Wang ◽  
Rong sheng Du ◽  
Jian Li ◽  
Zi Jian Cai ◽  
Ling Han ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Meat Tenderness ◽  
Postmortem Aging

The combined effects of time on feed, electrical stimulation and aging on beef quality

1992 ◽  
Vol 72 (3) ◽  
pp. 525-535 ◽  
Author(s):  
J. L. Aalhus ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
L. E. Jeremiah ◽  
W. M. Robertson ◽  
...  
Keyword(s):  
Quality Control ◽  
Electrical Stimulation ◽  
Combined Effects ◽  
Consumer Survey ◽  
Beef Quality ◽  
Muscle Ph ◽  
Consumer Ratings ◽  
Postmortem Aging ◽  
Fat Thickness ◽  
Production Practices

Two experiments were conducted to determine the combined effects of time on feed, high-voltage electrical stimulation (HVES) and postmortem aging on beef quality and palatability. Increasing time on feed resulted in an increase in carcass fat thickness, dressed carcass weight and marbling and a decrease in carcass lean content, carcass shrinkage and shear values in both experiments. Steaks from longer-fed animals were rated more highly for juiciness, tenderness and overall palatability by the consumers polled. HVES lowered muscle pH (3, 24 and 144 h), increased subjectively appraised marbling fat, gave brighter, redder muscle colour up to 6 d postmortem, and improved consumer ratings for flavour, juiciness, tenderness and overall palatability. HVES also resulted in a significant improvement in shear values (shear values were decreased by 27 and 35% in experiments 1 and 2, respectively). Aging for 6 d improved meat colour, decreased the amount of expressible juice and lowered the shear value of steaks by 11 and 9% respectively, in experiments 1 and 2. A consumer survey indicated that more than 20% of steaks were rated as unacceptable for tenderness when time on feed and postmortem aging were similar to Canadian beef-production practices. Incorporation of HVES as a means of quality control would reduce the proportion of unacceptable steaks to approximately 10%. Key words: Beef quality, time on feed, electrical stimulation, aging

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 Effects of low voltage electrical stimulation during bleeding on characteristics of beef loin eye top round muscles

1984 ◽  
pp. 6-9
Author(s):  
Donald H. Kropf ◽  
Melvin C. Hunt ◽  
John A. Unruh ◽  
Curtis L. Kastner ◽  
Michael E. Dikeman
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage

Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls

Meat Science ◽  
2006 ◽  
Vol 72 (1) ◽  
pp. 9-17 ◽  
Author(s):  
C.B. Li ◽  
Y.J. Chen ◽  
X.L. Xu ◽  
M. Huang ◽  
T.J. Hu ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Quality Characteristics
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