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

Żywica, Ryszard; Modzelewska‐Kapituła, Monika; Banach, Joanna; Tkacz, Katarzyna

doi:10.1080/10942912.2018.1439956

Cited by 4 publications

(1 citation statement)

References 25 publications

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“…Research has shown the potential of using high‐voltage electrostimulation devices in slaughter lines to predict beef pHu via a correlation between pHu and the changes in the intensity of the electrical current flowing through a carcass shortly after slaughter (Żywica & Banach, 2007; Żywica et al., 2018). This technique is nondestructive, avoiding the need to puncture the carcass.…”

Section: Tailored Biosensing Strategiesmentioning

confidence: 99%

Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle

Nelis

Bose

Broadbent

et al. 2022

Comp Rev Food Sci Food Safe

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Meat quality can be affected by stress, exhaustion, feed composition, and other physical and environmental conditions. These stressors can alter the pH in postmortem muscle, leading to high pH and low‐quality dark cutting (DC) beef, resulting in considerable economic loss. Moreover, the dark cutting prediction may equally provide a measure for animal welfare since it is directly related to animal stress. There are two needs to advance on‐site detection of dark cutters: (1) a clear indication that biomarker (signature compounds) levels in cattle correlate with stress and DC outcome; and (2) measuring these biomarkers rapidly and accurately on‐farm or the abattoir, depending on the objectives. This critical review assesses which small molecules and proteins have been identified as potential biomarkers of stress and dark cutting in cattle. We discuss the potential of promising small molecule biomarkers, including catecholamine/cortisol metabolites, lactate, succinate, inosine, glucose, and β‐hydroxybutyrate, and we identify a clear research gap for proteomic biomarker discovery in live cattle. We also explore the potential of chemical‐sensing and biosensing technologies, including direct electrochemical detection improved through nanotechnology (e.g., carbon and gold nanostructures), surface‐enhanced Raman spectroscopy in combination with chemometrics, and commercial hand‐held devices for small molecule detection. No current strategy exists to rapidly detect predictive meat quality biomarkers due to the need to further validate biomarkers and the fact that different biosensor types are needed to optimally detect different molecules. Nonetheless, several biomarker/biosensor combinations reported herein show excellent potential to enable the measurement of DC potential in live cattle.

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Section: Tailored Biosensing Strategiesmentioning

confidence: 99%

Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle

Nelis

Bose

Broadbent

et al. 2022

Comp Rev Food Sci Food Safe

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An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen

et al. 2019

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Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

Hamad,

Hadef,

Bellabidi

et al. 2024

Acta Biol Szeged

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Animal stress has frequently been linked to pre-slaughter operations, particularly the transportation and handling process. Therefore, it is assumed that an optimal lairage time before slaughter will exert positive effects on the animal's welfare and meat quality. However, the impact of this practice on camels is unknown. This study aimed to assess the influence of three lairage durations: 0 h (L0), 18 h (L18), and 24 h (L24) on the quality of camel meat. Ninety adult male camels aged 6 years were included in this study. Longissimus lumborum was sampled to analyze for muscle glycogen, muscle pH (45 min; 48 h), muscle temperature (45 min; 48 h), electrical conductivity (45 min; 48 h), drip loss (DL), cooking loss (CL), and thawing loss (TL). The L24 group had the lowest (p < 0.05) of muscle glycogen and the highest ultimate pH (48 h). Further, the L24 group had the lowest muscle temperature, electrical conductivity, drip loss, and thawing loss (p < 0.05). In conclusion, a lairage period of 24 h is recommended in the field conditions studied here for full recovery from stress response caused by the pre-slaughter process and for achieving better camel meat quality.

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

Cited by 4 publications

References 25 publications

Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle

Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle

An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen

Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

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