scholarly journals Fragmentation, Tenderness, and Post-Mortem Metabolism of Early-Harvested Broiler Breast Fillets from Carcasses Treated with Electrical Stimulation and Muscle Tensioning

1993 ◽  
Vol 72 (3) ◽  
pp. 577-582 ◽  
Author(s):  
S.G. BIRKHOLD ◽  
A.R. SAMS
Keyword(s):  
Electrical Stimulation ◽  
Post Mortem ◽  
Broiler Breast

scholarly journals Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle

1989 ◽  
Vol 68 (2) ◽  
pp. 249-257 ◽  
Author(s):  
C.E. LYON ◽  
C.E. DAVIS ◽  
J.A. DICKENS ◽  
C.M. PAPA ◽  
J.O. REAGAN
Keyword(s):  
Electrical Stimulation ◽  
Biochemical Changes ◽  
Pectoralis Muscle ◽  
Post Mortem

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

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

Beef tenderness variation due to animal production factors and the effects of electrical stimulation, carcass suspension method, chill rate and ageing duration

1994 ◽  
Vol 1994 ◽  
pp. 181-181 ◽  
Author(s):  
A.V. Fisher ◽  
G. Cook ◽  
G.A.J. Fursey ◽  
G.R. Nute
Keyword(s):  
Electrical Stimulation ◽  
Primary Production ◽  
Animal Production ◽  
Pelvic Bone ◽  
Post Mortem ◽  
Beef Tenderness ◽  
Production Factors ◽  
Beef Carcasses ◽  
Retail Cuts ◽  
Ageing Duration

Purchasing specifications for beef carcasses have been aimed at reducing carcass variability and elevating the visual and keeping qualities of retail cuts. But more recently, the Meat and Livestock Commission's blueprint for improved consistent quality beef has incorporated a number of post-mortem treatments aimed at improving tenderness. Do these treatments which include electrical stimulation, pelvic bone suspension, slow chilling and prolonged ageing, exert an influence on quality which masks the intrinsic variation due to the primary production factors of feed, age, sex and possibly breed, or are the production and post-mortem effects additive? To what extent are the post-mortem treatments themselves additive?

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