scholarly journals Effects of High Voltage Electrical Stimulation on Meat Quality of Beef Carcasses

2010 ◽  
Vol 9 (3) ◽  
pp. 556-560 ◽  
Author(s):  
B. Nazli, O. ◽  
E.B. Bingol ◽  
T. Kahraman ◽  
O. Ergun
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Beef Carcasses

scholarly journals Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and colour stability in chilled beef carcasses

2013 ◽  
Vol 30 (1) ◽  
pp. 33-38
Author(s):  
EG Mombeni ◽  
MG Mombeini ◽  
LC Figueiredo ◽  
LSJ Siqueira ◽  
DT Dias ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Colour Stability ◽  
Rigor Mortis ◽  
Positive Effects ◽  
Beef Carcasses ◽  
Ageing Period

Fifty beef carcasses were used to determine the effects of High Voltage Electrical Stimulation (HVES, 800 Volts) on pH and meat quality. Meat from M. longissimus dorsi was examined for pH and temperature at 1, 2, 5, 10 and 24 hours, while tenderness and colour were examined seven days after slaughter. HVES decreased the pH of the meat and accelerated rigor mortis (P<0.05). HVES improved tenderness and colour compared with the control group across the ageing period at 4oC. It is suggested that HVES had positive effects on tenderness and colour. DOI: http://dx.doi.org/10.3329/bvet.v30i1.16283 Bangl. vet. 2013. Vol. 30, No. 1, 33-38

scholarly journals Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

2013 ◽  
Vol 3 (9) ◽  
pp. 716-719 ◽  
Author(s):  
Ehsan Gharib Mombeni ◽  
Manoochehr Gharib Mombeini ◽  
Lucas Chaves Figueiredo ◽  
Luciano Soares Jacintho Siqueira ◽  
Debora Testoni Dias
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Color Stability ◽  
Beef Carcasses

The effects of grade, gender, and postmortem treatment on beef. I. Composition, cutability, and meat quality

1997 ◽  
Vol 77 (1) ◽  
pp. 33-40 ◽  
Author(s):  
L. E. Jeremiah ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
L. L. Gibson
Keyword(s):  
Gender Differences ◽  
Electrical Stimulation ◽  
Key Words ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Composition ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Beef Carcasses

A total of 195 beef carcasses of two genders (steers and heifers) and four Canadian carcass grades (A1, A2, B1, and B2) were evaluated to examine the effects of carcass grade, gender, and postmortem electrical stimulation on carcass composition, cutability (yield of specific primal cuts), and meat quality traits (traits related to appearance, palatability, yield, and consumer appeal). Cutability was not influenced by either grade or gender. Increased fatness appeared to be distributed equally in all portions (segments) of the carcass. Canadian beef carcass grades effectively segregated carcasses according to grade definitions for both composition and quality. Gender differences in quality generally reflected compositional differences observed between steers and heifers. High voltage electrical stimulation reduced shear force values, but exerted a greater influence on steer than heifer carcasses. Key words: Beef, composition, cutability, quality, grades, gender, electrical stimulation

The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108664
Author(s):  
Gaiming Zhao ◽  
Xueyuan Bai ◽  
Wei Tian ◽  
Ang Ru ◽  
Jiahui Li ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Cold Weather

Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir

Meat Science ◽  
2019 ◽  
Vol 149 ◽  
pp. 47-54 ◽  
Author(s):  
Yimin Zhang ◽  
Xiaokai Ji ◽  
Yanwei Mao ◽  
Xin Luo ◽  
Lixian Zhu ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Medium Voltage ◽  
New Generation

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals Meat quality of steaks from beef carcasses with varying hot carcass weights

2020 ◽  
Author(s):  
Kasey Carlin ◽  
Laura Grube ◽  
Michaela Fevold ◽  
Robert Maddock ◽  
Wanda Keller
Keyword(s):  
Meat Quality ◽  
Beef Carcasses
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