Effect of Electrical Stimulation on Palatability of Beef, Lamb and Goat Meat

Savell, J. W.; Smith, G. C.; Dutson, T. R.; Carpenter, Z. L.; Suter, D.

doi:10.1111/j.1365-2621.1977.tb12583.x

Cited by 124 publications

(46 citation statements)

References 19 publications

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“…Savell et al (1977) and reported no differences in LD juiciness due to ES, whereas SaveU et al (1978) reported that ES steaks were less juicy than C steaks. Axe et al (1983) found that ESHB LD muscles were equal in tenderness, flavor and juiciness to C muscles.…”

Section: Meat-palatability Traits For Eshb and C Treatmentsmentioning

confidence: 97%

“…These tenderness results agree with those of Gilbert and Davey (1976), Gilbert et al (1976) and Seideman et al (1979), who concluded that ESHB LD is of comparable tenderness with that of C, cold-boned carcasses. The ES studies of Savell et al (1977), Chrystall (1976) and Grusby et al (1976) all showed significant differences in favor of ES-LD over C samples; however, they did not hot bone ES muscles.…”

Section: Meat-palatability Traits For Eshb and C Treatmentsmentioning

confidence: 99%

See 1 more Smart Citation

Accelerated versus Conventional Beef Production and Processing2

Dikeman¹,

Nagele²,

Myers³

et al. 1985

Journal of Animal Science

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Section: Meat-palatability Traits For Eshb and C Treatmentsmentioning

confidence: 97%

Section: Meat-palatability Traits For Eshb and C Treatmentsmentioning

confidence: 99%

Accelerated versus Conventional Beef Production and Processing2

Dikeman¹,

Nagele²,

Myers³

et al. 1985

Journal of Animal Science

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“…Furthermore, Savell et al (1978Savell et al ( , 1979 reported electrical stimulation generally improved tenderness, reduced detectable connective tissue, and improved the overall palatability of both lightweight and heavyweight beef carcasses. Other reports have also indicated electrical stimulation reduced shear force values (Savell et al 1977;Bidner et al 1981;Martin et al 1983;McIntyre and Ryan 1984) and improved flavor (Savell et al 1977). For personal use only.…”

Section: Postmortem Electrical Stimulation Treatment ×mentioning

confidence: 93%

The effects of grade, gender, and postmortem treatment on beef. II. Cooking properties and palatability attributes

Jeremiah¹,

Aalhus²,

Robertson³

et al. 1997

Can. J. Anim. Sci.

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postmortem treatment on beef. II. Cooking properties and palatability attributes. Can. J. Anim. Sci. 77: 41-54. A total of 196 beef carcasses of two genders (steers and heifers) and four carcass grades were evaluated for the effects of grade (carcass fatness (B1 = 2 to 4 mm subcutaneous fat; A1 = 4 to 10 mm subcutaneous fat; and A2 = 10 to 15 mm subcutaneous fat)) and meat quality (B2 = dark cutters) and gender. These carcasses also received two postmortem treatments (conventional or high voltage electrical stimulation and 3 or 6 d of postmortem aging) to evaluate the interactive effects of postmortem treatments with grade and gender. Cooking properties, palatability attributes, and consumer acceptance ratings were assessed on the longissimus muscle and flavor and texture profiles were obtained from the semitendinosus muscle. Differences attributable to carcass grade in palatability attributes were in agreement with expected differences, based upon differences in carcass fatness. Gender exerted little influence on either cooking or palatability attributes. Carcass grade or fatness appeared to influence the responses in palatability elicited from high voltage electrical stimulation and postmortem aging. Although the minimum fatness required to assure palatable beef could not be determined from the present results, lean B1 carcasses exhibited greater responses to the postmortem electrical stimulation treatment than fatter A2 carcasses.

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“…Electrical stimulation has been shown to reduce WarnerBratzler Shear Force (WBSF) values, improve tenderness, in beef, lamb and goat (Savell et al, 1977). As well, ES of beef carcasses has been shown to accelerate post-mortem tenderization (George et al, 1980).…”

Section: Introductionmentioning

confidence: 99%

Relationships between DNAJA1 Expression and Beef Tenderness: Effects of Electrical Stimulation and Post-mortem Aging in two Muscles

Sami¹,

Mills²,

Hocquette³

2015

IJAB

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Previous studies have demonstrated that DNAJA1 could be a good indicator of beef toughness in Longissimus thoracis muscle from Charolais young bulls. This study aimed to check if relationship between DNAJA1 expression and beef tenderness is valid in two muscles, which differ in toughness from Angus steers with or without electric stimulation at different times of post-mortem ageing. Electric stimulation did not significantly affect DNAJA1 expression at the time of slaughter. But, RNA degradation soon after slaughter was a major factor, which affected the assessment of DNAJA1 expression, even at 3 h post-mortem. Correlation of DNAJA1 expression at slaughter with shear force values varied according to ageing time (24 h, 3, 7, 14 or 21 days post-mortem) or according to the use of electric stimulation and was not significantly correlated with any of these shear force peak values despite a few high correlation values (-0.60 or +0.34). In conclusion, DNAJA1 is not an omnipotent marker of beef toughness with this particular data set since the correlation of its expression level with shear force values varies according to slaughtering conditions and ageing time.

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Effect of Electrical Stimulation on Palatability of Beef, Lamb and Goat Meat

Cited by 124 publications

References 19 publications

Accelerated versus Conventional Beef Production and Processing2

Accelerated versus Conventional Beef Production and Processing2

The effects of grade, gender, and postmortem treatment on beef. II. Cooking properties and palatability attributes

Relationships between DNAJA1 Expression and Beef Tenderness: Effects of Electrical Stimulation and Post-mortem Aging in two Muscles

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