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

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

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

The efficacy of high and low voltage electrical stimulation under different chilling regimes

1994 ◽  
Vol 74 (3) ◽  
pp. 433-442 ◽  
Author(s):  
J. L. Aalhus ◽  
S. D. M. Jones ◽  
D. R. Best ◽  
W. M. Robertson ◽  
S. Lutz
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Shear Force ◽  
Low Voltage ◽  
Taste Panel ◽  
Interactive Effects ◽  
Objective Measures ◽  
Beef Quality ◽  
Small Magnitude

Two experiments were conducted to determine the efficacy, in terms of beef quality, of low voltage (LV), high voltage (HV) and combined low and high voltage (LH) electrical stimulation under two chilling regimes (blast chilling, BC; conventional chilling, CC).In both experiments, regardless of the type of electrical stimulation, shear values were significantly lower (P < 0.01) in stimulated carcasses compared with non-stimulated control carcasses (CON). Despite the results of the objective measures of shear, taste panel data from exp. 1 indicated a preference for steaks from treatments subjected to high voltage stimulation (HV and LH; P < 0.01). Colour of the musculature in electrically stimulated carcasses was significantly lighter and brighter than CON carcasses in both experiments. However, in exp. 2, where LV was applied for 40 s, a small proportion (~ 10%) of the carcass sides exhibited a pale, soft, exudative condition. This was reflected in the significantly higher drip losses in the LH and LV treatments in exp. 2. Overall, these results indicate an advantage of HV over LV stimulation. Since high voltage stimulation resulted in improved objective measures of meat quality and improved palatability, its use can be recommended to Canadian packers.Under the blast chilling conditions employed in the present studies there were no significant interactive effects with electrical stimulation. Blast chilling resulted in a significant reduction in cooler shrink (P < 0.01), a darker meat colour (P < 0.01) and slightly higher shear force values. The small magnitude of the increase in shear force (approximately 0.3 kg) was not identified by the taste panel and is unlikely to be detected by consumers. Key words: Beef quality, high voltage, low voltage, electrical stimulation

New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses

2005 ◽  
Vol 45 (5) ◽  
pp. 575 ◽  
Author(s):  
F. D. Shaw ◽  
S. R. Baud ◽  
I. Richards ◽  
D. W. Pethick ◽  
P. J. Walker ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Consumer Satisfaction ◽  
Electrode System ◽  
Constant Current ◽  
Eating Quality ◽  
Meat Eating ◽  
Medium Voltage ◽  
Sheep Meat ◽  
Maximum Voltage

High voltage electrical stimulation applied to the lamb carcass at the end of the dressing procedure often leads to an improvement in overall product quality by reducing the incidence of toughness. It would be advantageous if the same results could be consistently achieved with the use of lower, safer, voltages — medium voltage electrical stimulation. Experiments were conducted to determine the effect of medium voltage electrical stimulation applied to wool-on carcasses on meat quality as assessed using the Sheep Meat Eating Quality protocols. A further experiment examined the interaction of electrical stimulation and meat aging time on the consumer acceptance of lamb meat. In the first experiment, 3 treatments: control (non-stimulated), medium voltage electrical stimulation (applied to the wool-on carcass) and high voltage electrical stimulation (applied at the completion of dressing) were examined. Samples of the loin (LTL) and rump (GM) muscles were evaluated by consumers using Sheep Meat Eating Quality protocols. For both muscles, the consumers gave higher scores for tenderness, juiciness, flavour and overall acceptability to the stimulated product (P<0.001). There were no statistically significant differences between the 2 stimulation treatments. The second experiment was conducted at a commercial lamb-processing abattoir that had installed a prototype automated electrode system designed to work at chain speed. Lambs received either no stimulation (control), low current medium voltage electrical stimulation (constant current 300 mA peak, 15 Hz, maximum voltage 550 V peak) or high current medium voltage electrical stimulation (constant current 600 mA peak, 15 Hz, maximum voltage 550 V peak) immediately after sticking. Electrical stimulation improved both the objective and sensory (Sheep Meat Eating Quality) eating quality attributes of lamb loin muscle when assessed following 2 days of ageing. When expressed according to consumer satisfaction rating, 30, 37 and 70% of the loins receiving low, high or no electrical stimulation, respectively, were rated as unsatisfactory at 2 days of ageing. At 4 days of ageing no loins from carcasses in the low stimulation treatment were rated by consumers to be unsatisfactory (P<0.05) compared with either non-stimulated (40%) or high-stimulated loins (35%). With respect to the effects of aging meat, electrical stimulation improved the consumer score at 2 days post-stunning by 8.9 and 4.7 points for tenderness and overall liking, respectively. Further linear improvements due to aging were similar for both electrical stimulation and unstimulated products. Under conditions of no electrical stimulation used in this experiment, 10 days aging results in tenderness and overall liking scores greater than 60 and with ES similar scores are achieved in 5 days. Consumer scores over 60 greatly reduce the chance of meat being classified as unsatisfactory.

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

Studies in beef quality. IV.—A comparison of the eating quality of meat from bulls and steers

1964 ◽  
Vol 15 (11) ◽  
pp. 790-799 ◽  
Author(s):  
K. Bryce Jones ◽  
J. M. Harries ◽  
Jean Robertson ◽  
J. M. Akers
Keyword(s):  
Eating Quality ◽  
Beef Quality

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

scholarly journals A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1587
Author(s):  
Archana Abhijith ◽  
Frank R. Dunshea ◽  
Robyn D. Warner ◽  
Brian J. Leury ◽  
Minh Ha ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Meta Analysis ◽  
Small Ruminants ◽  
Control Group ◽  
Beneficial Effects ◽  
Fragmentation Index ◽  
Comprehensive Search

The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.

Effect of sheep type on meat and eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 499 ◽  
Author(s):  
D. L. Hopkins ◽  
P. J. Walker ◽  
J. M. Thompson ◽  
D. W. Pethick
Keyword(s):  
High Voltage ◽  
New South ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
The Other ◽  
Eating Quality ◽  
Sheep Meat ◽  
South Wales ◽  
Longissimus Lumborum

The effect of type of lambs and hoggets on eating quality was evaluated using the M. longissimus lumborum (LL) and the M. biceps femoris (BF) from 210 animals. The animals comprised 7 types as follows: Poll Dorset or White Suffolk × (Border Leicester × Merino) (second cross unweaned lambs, mixed sex, 3–5 months of age); Poll Dorset × (Border Leicester × Merino) (second cross weaned lambs, mixed sex, 9–12 months of age); Border Leicester × Merino (BLM; first cross weaned lambs, mixed sex, 9 months of age); Poll Dorset or White Suffolk × Merino (PDM; first cross weaned lambs, wethers, 12 months of age); Merino × Merino (weaned wether lambs, 9–12 months of age); Border Leicester × Merino (BLM; first cross hoggets, mixed sex, 20 months of age); and Poll Dorset or White Suffolk × Merino (PDM; first cross hoggets, wethers, 16 months of age). The animals were sourced from a number of different properties in New South Wales (NSW) (n = 120) and Victoria (n = 90). Each carcass was subjected to high voltage stimulation (700 V) within 1 h of slaughter. All meat was aged for 5 days before freezing and was subsequently tested by consumers on a 0–100 scale for a number of attributes after cooking using a grilling procedure. The LL from sucker lambs had the lightest colour (highest L* values) with the hoggets having the darkest colour in the NSW group with differences less apparent in the Victorian group. Muscle from first cross and Merino weaned lambs had consistently higher pH levels across the 3 muscles tested (LL; M. semimembranosus; M. semitendinosus) for the NSW group with no differences detected in the Victorian group. LL meat from second cross sucker and first cross (BLM and PDM) weaned lambs had the highest overall liking score, with that from second cross weaned lambs, BLM hoggets and Merino lambs scored as intermediate, while meat from the PDM hogget group had the lowest overall liking score. A similar outcome was found for the other sensory attributes with differences between types being lower for juiciness compared with overall liking scores but they were of a similar ranking. For the BF there was some re-ranking of the overall liking scores compared with the LL, with meat from suckers and first cross PDM lambs and hoggets being intermediate in score while second cross weaned lambs and first cross BLM lambs had the highest scores. The BF from hoggets (BLM) and Merino lambs were given the lowest scores. The lower juiciness score for sucker BF contributed to this change in ranking compared with the LL.

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