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

Abhijith, Archana; Dunshea, Frank R.; Warner, R. D.; Leury, Brian J; Ha, Minh; Chauhan, Surinder S.

doi:10.3390/foods9111587

Cited by 17 publications

(11 citation statements)

References 66 publications

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“…Furthermore, MA allows us to explore the heterogeneity sources among the diverse studies, which helps to obtain additional information about the factors contributing to the variability of the observed outcomes in response to a specific treatment [ 28 ]. MA has been frequently used in biomedical and clinical research, but its use in research related to secondary plant metabolites and meat science is still limited [ 29 ]. The objective of this meta-analysis was to evaluate the effect of dietary supplementation with tannins on productive performance, carcass characteristics, meat quality and oxidative stability, and antioxidant status of sheep blood plasma.…”

Section: Introductionmentioning

confidence: 99%

Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis

Orzuna-Orzuna

Dorantes-Iturbide

Bueno

et al. 2021

Animals

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The objective of this study was to evaluate the effects of dietary supplementation with tannins (TANs) on productive performance, carcass characteristics, meat quality, oxidative stability, and blood serum antioxidant capacity of sheep through a meta-analysis. Using Scopus, Web of Science, ScienceDirect, and PubMed databases, a systematic search was performed for studies published in scientific journals that investigated the effects of TANs supplementation on the variables of interest. Only studies with weaned or older sheep were included. The data analyzed were extracted from 53 peer-reviewed publications. The sheep included in the present study were between 2 and 6 months old, and between 12 and 31 kg of body weight. The effects of TANs were analyzed using random-effects statistical models to examine the standardized mean difference (SMD) between treatments with TANs and control (no TANs). Heterogeneity was explored by meta-regression and a subgroup analysis was performed for covariates that were significant. Supplementation with TANs did not affect dry matter intake, pH, color (L* and b*), Warner–Bratzler shear force, cooking loss and meat chemical composition (p > 0.05). Supplementation with TANs increased daily weight gain (SMD = 0.274, p < 0.05), total antioxidant capacity (SMD = 1.120, p < 0.001), glutathione peroxidase enzyme activity (SMD = 0.801, p < 0.001) and catalase (SMD = 0.848, p < 0.001), and decreased malondialdehyde (MDA) concentration in blood serum (SMD = −0.535, p < 0.05). Supplementation with TANs decreased feed conversion rate (SMD = −0.246, p < 0.05), and the concentration of MDA (SMD = −2.020, p < 0.001) and metmyoglobin (SMD = −0.482, p < 0.05) in meat. However, meat redness (SMD = 0.365), hot carcass yield (SMD = 0.234), cold carcass yield (SMD = 0.510), backfat thickness (SMD = 0.565) and the Longissimus dorsi muscle area (SMD = 0.413) increased in response to TANs supplementation (p < 0.05). In conclusion, the addition of tannins in sheep diets improves productive performance, antioxidant status in blood serum, oxidative stability of meat and some other characteristics related to meat and carcass quality.

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Section: Introductionmentioning

confidence: 99%

Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis

Orzuna-Orzuna

Dorantes-Iturbide

Bueno

et al. 2021

Animals

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“…Other methods to improve beef tenderness (including muscle proteins digestibility) revolve around post-slaughter interventions using physical methods capable of manipulating the muscular, cellular or protein structure of meat (Bekhit et al, 2014;Warner et al, 2017;Bhat et al, 2021). Among these, the most studied emerging methods include high hydrostatic pressure (HPP), pulse electric fields (PEF), ultrasound (US) and hydrodynamic shockwaves (HSW), although others such as electrical stimulation can also be effective (for review: Hwang et al, 2003;Abhijith et al, 2020). Bolumar et al (2021) recently reviewed in detail the mechanisms of action of HPP based on the pressure applied, ranging from 100 to 900 MPa.…”

Section: Physical Intervention Methods To Improve the Texture Of Fres...mentioning

confidence: 99%

Current research and emerging tools to improve fresh red meat quality

Gagaoua

Duffy

Álvarez

et al. 2022

Irish Journal of Agricultural and Food Research

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A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling, tenderness, juiciness and flavour. Red meat quality is complex and influenced by many intrinsic and extrinsic factors, spanning the chain from breed/genetics through to the final end product with key influences coming from on-farm management and post-mortem processing. As a result of various factors, including consumer demands, the importance of both red meat quality and safety has in recent times come to the fore for the meat industry, with steps to meet these requirements having a large bearing on profitability. Therefore, a critical review of steps which can help control these traits is very important. Accordingly, several processing strategies were proposed at the research and industry level aiming to improve fresh red meat quality traits. This review summarises the current methods applied to improve fresh red meat quality and safety, including the advances in management and prediction tools for carcass and technological and sensory quality traits. These methods are also relevant to the safety and microbiological status of carcasses and meat produced, along with the recent developments in sensory analysis, which aim to understand the sensory properties of red meat and consumers responses. The potential of foodomics approaches is discussed under the topics of genomics, proteomics and metabolomics, which help our understanding of the underlying biological mechanisms behind the variation of sensory and technological quality traits and their use for the discovery of putative biomarkers. We further considered the current and emerging sequencing-based methods used to understand microbial community composition of fresh red meat.

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“…Strategies for preserving color of camel meat were the application of post mortem low voltage ES. Abhijith et al (2020) reported that meat from electrically stimulated carcasses, have a brighter red color than meat from -non-stimulated carcasses. Using appropriate packaging and cold storage conditions (vacuum, modified atmosphere packaging (MAP) and active packaging) can play a major role in color enhancement of meat during storage (Nerin et al 2006;Camo et al 2011;Lammi et al 2018;Ait Ouahioune et al 2022a).…”

Section: Colormentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane

Aïder

2022

F1000Res

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Camel meat is an ethnic food consumed across the arid regions. For these medicinal and nutritional benefits, it can be a great option for sustainable meat worldwide supply. Consumers can be benefit from the subtle taste of camel meat, flavored with aromatic and medicinal herbs from the arid regions. Research on the camel meat from both an economic and technological aspects is quite recent, which explains the limited information available on this area. Nevertheless, developing new preservation techniques as well the development of various products from camel meat through optimum processing constitute an axis of fu-ture scientific research in order to valorize this product. The camel meat as an alternative source to red meats is also discussed as well as the challenges of its acceptance by consumers. In light of the enthusiasm for this meat, to which many beneficial health effects are attributed, it seemed interesting to conduct this review.

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

Cited by 17 publications

References 66 publications

Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis

Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis

Current research and emerging tools to improve fresh red meat quality

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

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