Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef

The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter

“…a rapid decrease of pH and improvement of electrically stimulated beef tenderness by ca. 47% ( _ Zywica, 1999;_ Zywica and Banach, 2007). Approximately 1 h after slaughter the longissimus dorsi muscles were removed from each side, divided into pieces of 800 g of similar size determined by muscle shape.…”

“…Results of our investigations on that subject ( _ Zywica and Banach, 2007) indicated correlations between changes in parameters of electric current passing through beef carcasses during electrical stimulation, linked with changes in electrical properties of meat, and changes in its pH proceeding in the course of the process of after-slaughter changes, based on which a method for predicting quality of young bull meat was elaborated.…”

Linear correlation between pH value of stimulated beef and electrical current intensity

“…The multiple correlation coefficients, ranging from 0.213 to 0.416, indicated clearly that there are relationships between the above-mentioned parameters, however suggested that other factors, such as fatigue and stress, also affected the pH value of meat. Based on these results, a similar way of data analysis as previously described [20] was applied.…”

“…Therefore the animals differ in pH values of their muscles, which in turn affects electric (ionic) conductivity of beef carcass. [8,20] The correlation might be presented as the following Eq. (1) ( Table 1):…”

“…Our earlier studies [8,19,20] demonstrated mathematical correlations between pH values measured 2, 6, and 24 h post-slaughter and pH values measured before ES (approx. 40 min after stunning), initial value of current intensity measured approx.…”