Effect of different electrical stimulation and chilling treatments on pork quality

Taylor, Addison A.; Tantikov, M.Z.

doi:10.1016/0309-1740(92)90022-v

Cited by 27 publications

(6 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Electrical stimulation (ES) is usually applied in the red meat industry to cattle and sheep; predominately to inhibit the possibility of cold shortening when the carcasses are cooled rapidly (Wu et al, 1985;Stiffler et al, 1986;Taylor & Tantikov, 1992) or to enhance the activity of the enzyme systems (low pH at a high temperature) -a procedure frequently used when meat will be frozen soon after rigor mortis (Simmons et al, 2008). Muscles are at risk of cold shortening in pre-rigor muscles if muscle temperature falls below 10 °C while the pH is still high (pH >6.0 -6.2) and an adequate amount of energy (ATP) is present (Pearson & Young, 1989).…”

Section: Introductionmentioning

confidence: 99%

Effect of bleeding method and low voltage electrical stimulation on meat quality of ostriches

Hoffman¹,

Cloete²,

Schalkwyk³

et al. 2009

SA J. An. Sci.

View full text Add to dashboard Cite

The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral throat slit to bleed ostriches after electrical stunning was evaluated. The additional TS had no negative or positive effect on the drip loss, cooking loss, colour or pH and temperature readings of the fillet (Muscularis iliofibularis), big drum (M. gastrocnemius, pars interna) and inside loin (M. iliotibialis cranialis). None the less, personal observations would recommend the use of TS due to ethical considerations. An early post mortem low voltage electrical stimulation (ES) of the carcasses also had no influence on the cooking loss, drip loss and colour of these muscles. Electrical stimulation did result in a lower pH 45 in both the fillet and big drum muscles. However, after 24 h the pH of the muscles did not differ. Electrical stimulation also caused elevated initial muscle temperatures, although this effect was only temporary due to the efficient cooling mechanism used in the abattoir. Electrical stimulation also had no effect on the Warner Bratzler shear force values in the fillet. It can be concluded that low voltage ES has no advantage pertaining to physical quality characteristics of importance in an ostrich abattoir.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of bleeding method and low voltage electrical stimulation on meat quality of ostriches

Hoffman¹,

Cloete²,

Schalkwyk³

et al. 2009

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…Electrical stimulation is a method that can reduce this cold-temperature muscle toughening [74,83]. Several studies have shown that electrical stimulation can improve meat tenderness by increasing the rate of pH drop, creating conditions where cold toughness cannot occur [84][85][86]. However, it was also reported that the use of electrical stimulation was associated with the problem of increasing pork carcass drip loss, suggesting that the effect of electrical stimulation on pork quality may be ambiguous, and that the correlation between cooling and electrical stimulation requires further research [82,85].…”

Section: Chilling and Electrical Stimulationmentioning

confidence: 99%

Exploring the multifaceted factors affecting pork meat quality

Pandey,

Kim,

Kim

et al. 2024

J Anim Sci Technol

View full text Add to dashboard Cite

“…(1995) have shown a clear improvement in pork tenderness when high voltage ES was applied to carcasses at 20 min post‐slaughter. Taylor and Tantikov (1992) and Taylor and Martoccia (1995) demonstrated that both high and low voltage ES significantly improved tenderness over nonstimulated (NS) controls, but high voltage ES was more effective than low voltage ES which had been applied during bleeding.…”

Section: Introductionmentioning

confidence: 97%

“…Dransfield et al. (1991) and Taylor and Tantikov (1992) and Taylor et al. (1995) have shown a clear improvement in pork tenderness when high voltage ES was applied to carcasses at 20 min post‐slaughter.…”

Section: Introductionmentioning

confidence: 98%

EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND CHILLING METHODS ON QUALITY TRAITS OF PORK M. LONGISSIMUS LUMBORUM

Zhang

Peng²,

Zhou

et al. 2007

Journal of Muscle Foods

View full text Add to dashboard Cite

The effects of low voltage electrical stimulation and chilling methods on the quality aspects of pork carcasses were evaluated in this study. A total of 16 pigs (Long white × Huainan) were randomly allocated immediately prior to slaughter to two groups: low voltage electrically stimulated (LVES or ES) or nonstimulated (NS). Carcasses were split before cooling. Each side of the carcass was then randomly allocated to either conventional chilling or blast chilling. Results showed that LVES increased the rate of muscle pH decline in the early time postmortem and accelerated the onset of rigor. But LVES with conventional chilling had disadvantageous effects on water‐holding capacity (WHC), Warner‐Bratalor shear forces and lightness of meat color. However, LVES combined with blast chilling can avoid this disadvantage. And blast chilling achieved low internal muscle temperature faster than with conventional chilling and delayed the rate of muscle pH decline. Furthermore, blast chilling increased WHC of pork without risk of cold toughing. The disadvantageous effect of LVES on pork quality can be equalized by the advantageous effect of blast chilling. Therefore, it is desirable for commercial pig abattoirs to apply blast chilling, or low voltage electrical stimulation combined with blast chilling for rapid processing without compromising meat quality. PRACTICAL APPLICATIONS There are many pork quality characteristics (i.e., appearance, texture and flavors as well as tenderness, juiciness and other subjective characteristics) that attract consumer attention. Among these, the water‐holding capacity of the pork, color and tenderness are considered the most important quality characteristics. Postmortem treatments involved with the postmortem biochemical process influence pork qualities. Therefore, investigations into the effects of electrical stimulation of pig carcasses, chilling methods, suspension and their combinations on pork qualities should be prerequisites for improving pork qualities.

show abstract

Effect of different electrical stimulation and chilling treatments on pork quality

Cited by 27 publications

References 12 publications

Effect of bleeding method and low voltage electrical stimulation on meat quality of ostriches

Effect of bleeding method and low voltage electrical stimulation on meat quality of ostriches

Exploring the multifaceted factors affecting pork meat quality

EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND CHILLING METHODS ON QUALITY TRAITS OF PORK M. LONGISSIMUS LUMBORUM

Contact Info

Product

Resources

About