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

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

Effects of low-voltage electrical stimulation and aging on lamb meat quality

2012 ◽  
Vol 92 (1) ◽  
pp. 59-66 ◽  
Author(s):  
E. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
C. Avezard ◽  
J. Fortin ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Low Voltage ◽  
Ph Value ◽  
Target Weight ◽  
Lamb Meat ◽  
Fragmentation Index

Pouliot, E., Gariépy, C., Thériault, M., Avezard, C., Fortin, J., Simmons, N. J. and Castonguay, F. W. 2012. Effects of low-voltage electrical stimulation and aging on lamb meat quality. Can. J. Anim. Sci. 92: 59–66. The aim of this study was to evaluate the effect of electrical stimulation (ES) and aging time on meat quality of heavy lamb as produced in Quebec. Seventy-six Suffolk-sired crossbred male lambs were slaughtered at a target weight of 50±2 kg. Half of them were electrically stimulated (ES vs. control) at 5–10 min postmortem (21 V; 0.25 A; 60 s). Postmortem pH decline and temperature were monitored. After carcass cutting, longissimus dorsi sections were assigned to aging periods of 1, 3 or 8 d. Temperature decline was the same for both treatments (P=0.749). However, ES carcasses always had a lower pH value than controls during the first 24 h (P<0.001) while the ultimate pH was equivalent (P=0.803). Tenderness, as assessed by either Warner-Bratzler shear force (39 carcasses) or sensory evaluation (35 carcasses) was enhanced by both ES (P<0.001) and aging (P<0.001). At each aging time, tenderness was greater for ES meat. In addition, only 3 d of aging were necessary for ES meat to achieve the tenderness level attained by the controls after 8 d. Sarcomeres were longer (P<0.001) in ES meat than in controls while myofibrillar fragmentation index was not affected by ES treatment (P=0.743). Electrical stimulation also had small effects on color parameters (a*, b* and L*; P<0.01) and flavor (P=0.04). These results provide the first evidence that tenderness of the meat from heavy lambs produced and processed in Quebec could be enhanced by ES, mostly through cold shortening reduction.

The influence of chilling rate and fat cover on beef quality

2001 ◽  
Vol 81 (3) ◽  
pp. 321-330 ◽  
Author(s):  
J. L. Aalhus ◽  
J. A. M. Janz ◽  
A. K. W. Tong ◽  
S. D. M. Jones ◽  
W. M. Robertson
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Backfat Thickness ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Wide Range ◽  
Average Shear ◽  
Longissimus Lumborum

The economic advantages of rapid carcass chilling include reduced cooling time, increased carcass processing rate, and decreased shrink and drip losses; however, it may also reduce subsequent meat tenderness, especially in lean carcasses. The present study examined the effects of blast chilling and electrical stimulation on quality of longissimus lumborum (LL) and semimembranosus muscles from carcasses with a wide range in backfat thickness (0 to 69 mm). Despite promoting a wide range in postmortem pH and temperature decline, backfat thickness had a limited effect on meat quality. There was a decrease in the proportion of carcasses with very high (>35 N cm–2) shear values and a tendency (P = 0.12) for the average shear force to decrease in the LL as backfat depth increased. Unexpectedly, leaner carcasses had less shrink loss than fatter carcasses under blast chill conditions. While blast chilling resulted in slightly darker, tougher meat, electrical stimulation was able to reduce these effects. Neither early postmortem pH nor temperature at 10 h was clearly associated with a pattern in shear force, although high pH10 was associated with tough steaks. Blast chilling in combination with electrical stimulation can be recommended to industry as a means to reduce chilling times and shrink losses while producing meat quality that is as good as, or slightly superior to conventionally cooled carcasses. Key words: Beef quality, blast chilling, electrical stimulation, fat thickness

scholarly journals Relationship between objective measurements and taste panel assessment of beef quality

2001 ◽  
Vol 41 (7) ◽  
pp. 981 ◽  
Author(s):  
D. Perry ◽  
J. M. Thompson ◽  
I. H. Hwang ◽  
A. Butchers ◽  
A. F. Egan
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Predictive Ability ◽  
Objective Measurement ◽  
Cooking Loss ◽  
Taste Panel ◽  
Objective Measures ◽  
Drip Loss ◽  
Objective Measurements ◽  
The Relationship

The relationship between objective measurements (shear force, compression, drip loss, cooking loss) and sensory evaluation of tenderness and juiciness of samples of M. longissimus thoracis et lumborum was examined using data from 2 experiments which imposed different electrical stimulation and aging treatments post mortem, with resultant differences in sensory and objective measures of tenderness. The relationships were tested first in separate models for each objective measurement, and then in multiple regressions containing all measurements. These models were then repeated with the inclusion of stimulation and aging treatments and their interactions with each objective measurement. Shear force by itself was a useful predictor of sensory tenderness score, with which it had a quadratic relationship. Compression and cooking loss, when used by themselves, accounted for substantially less variation in sensory tenderness scores than did shear force, with larger residual standard deviations (r.s.d.). Drip loss had no significant relationship with sensory tenderness scores. Inclusion of post-slaughter treatment in the analyses increased the amount of variation in sensory tenderness scores accounted for by only a small amount in the case of shear force, with a substantial increase in the case of compression and cooking loss. Use of all objective measurements in the 1 model had a similar predictive ability (r2 , r.s.d.) as the use of shear force plus treatment variables. Aging affected the sensory tenderness scores given by taste panellists, in that they gave 14-day aged meat higher tenderness scores (more tender) than they gave 1-day aged meat with the same shear force, compression or cooking loss values. Electrical stimulation did not affect the relationship between sensory tenderness scores and shear force, but did affect that between sensory scores and compression. The effect was similar to that seen for aged meat, with stimulated meat being scored as more tender by a taste panel than non-stimulated meat, at the same compression values. Post-slaughter treatment did not affect the slope of these relationships. When all objective measurements were analysed together, aging period affected the relationship between tenderness scores and objective measures, with tenderness scores being lower in 1-day aged samples than 14-day aged samples at the same combination of objective measures. There was only a poor relationship between shear force, compression, drip loss, cooking loss and sensory juiciness scores.

INTERACTIVE EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND LEG RESTRAINT ON MEAT QUALITY OF CHAROLAIS CROSSBRED STEER CARCASSES

1990 ◽  
Vol 70 (4) ◽  
pp. 1131-1135 ◽  
Author(s):  
H. L. BRUCE ◽  
C. R. JONES ◽  
R. O. BALL
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Muscle Protein ◽  
Protein Solubility ◽  
Interactive Effects ◽  
Ph Measurements ◽  
Key Words Collagen ◽  
Lower Shear

The meat quality of the longissimus muscle of 12 Charolais crossbred steers that were electrically stimulated on randomly selected sides approximately 1 h postmortem was investigated. Temperature and pH measurements were taken on each side at 5 min prior and 1, 4, 24 and 48 h subsequent to stimulation and analyses performed following 7-d ageing for soluble, insoluble and total collagen and muscle protein solubility. Although there were no significant differences between the treatments for pH and temperature decline and collagen and protein characteristics, the unrestrained, stimulated sides had significantly lower shear force values than restrained, stimulated sides. Key words: Collagen solubility, electrical stimulation, beef, Charolais

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.

scholarly journals TO SURVEY POWER QUALITY OF HIGH VOLTAGE KEY-CUSTOMER BY USING VOLTAGE EVENT RECORD

2020 ◽  
Vol 5 (9) ◽  
pp. 30-43
Author(s):  
Yen-Ming Tseng ◽  
Hsi-Shan Huang ◽  
Chen JiQuan ◽  
Wang Xuefei ◽  
Chen Han ◽  
...  
Keyword(s):  
Power Quality ◽  
High Voltage ◽  
Low Voltage ◽  
Economic Losses ◽  
Data Sets ◽  
Event Data ◽  
Voltage Swell ◽  
Event Record ◽  
Key Customer

According to IEEE-1159 definition and classification of power quality of applying at supplyside and demand-side of power system to evaluate the power quality of high voltage keycustomer and using the voltage events record (VER) in low voltage level supply. Which voltage parameter set of VER with specific software Event View software by Fluke and can collect event data, plot graphic of event data sets that can using the data mining skill to analysis the voltage swell, voltage sag, power outage, frequency events and three phase load unbalance of high voltage key-customer. By abnormal voltage event statistics with discriminated by quantization of high voltage key-customer which can evaluate the own power quality and an also provide reference for quality requirements for related semiconductor factories with higher demand that can avoid the significant effect the economic losses.

Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

2020 ◽  
Vol 60 (7) ◽  
pp. 967
Author(s):  
E. C. Webb ◽  
B. Agbeniga
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Carcass Weight ◽  
Drip Loss ◽  
Early Application ◽  
Early Stimulation ◽  
Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P &lt; 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

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