scholarly journals The Effects of Post-Mortem Electrical Stimulation and Muscle Tensioning in Two Broiler Muscles

1996 ◽  
Vol 75 (9) ◽  
pp. 1118-1120 ◽  
Author(s):  
L.T. WALKER ◽  
S.G. BIRKHOLD ◽  
I.S. KANG ◽  
E.M. HIRSCHLER ◽  
A.R. SAMS
Keyword(s):  
Electrical Stimulation ◽  
Post Mortem

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

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?

Color Stability of Hot and Cold Boned Longissimus and Psoas Major Muscle

1989 ◽  
Vol 52 (12) ◽  
pp. 894-897 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
GIJS EIKELENBOOM ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Electrical Stimulation ◽  
Spectrum Analysis ◽  
Color Stability ◽  
Continuous Illumination ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Chilled Storage ◽  
Psoas Major Muscle ◽  
Stabilizing Effect ◽  
Psoas Major

From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e. 1 1/2 h at −1 to −4°C, 3 m.s−1 immediately after slaughter followed by chilled storage at 1 ± 1°C). After 12 d of storage at 1 ± 1°C all primals were unpacked and cut into steaks which were subsequently displayed at 3±1°C under continuous illumination with a 300–400 Lux lamp. At days 0, 2, and 4 the color of the steaks was measured both instrumentally (Hunter L*, a*, b* and spectrum analysis) and visually (6-member butcher-panel). After 4 d of display steaks from hot boned psoas major muscles had a more stable color (higher a*- and chroma-values) than steaks from cold boned counterparts (P<0.05) which coincided with slightly, though not significantly, better color scores (P<0.10). The color stability of the longissimus muscle was not affected by time of boning. It is concluded that the color-stabilizing effect of hot boning is fairly small and probably of marginal significance to the retailer when electrical stimulation is included in the slaughtering process.

Low voltage electrical stimulation and post-mortem energy metabolism in beef

Meat Science ◽  
1985 ◽  
Vol 12 (4) ◽  
pp. 205-223 ◽  
Author(s):  
S. Fabiansson ◽  
A. Laser Reuterswärd
Keyword(s):  
Electrical Stimulation ◽  
Energy Metabolism ◽  
Low Voltage ◽  
Post Mortem
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