Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

Abstract

Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (p < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (p < 0.001). Instrumental color values were increased for ES compared to Control sides (p < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics.

Systematic studies on improving structural properties of myofibrillar proteins and pork quality based on electrical stimulation

“…Bakker et al . (2021) also found that ES could enhance the colour of beef. The L * values are closely related to muscle WHC, and ES decreases muscle WHC, resulting in a large amount of juice leaking out onto the muscle surface.…”

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

“…High AC voltage (higher than 120 V) led to better quality and reduced pH, while the use of voltage less than 120 V is safe for workers and gives the desired results commercially (Al‐Hilphy, Al‐Asadi, & Zhuang, 2020). ES reduces the maturation time after slaughter, speeds up the rigor mortis process, ripens the muscles within 2 hr instead of 6 hr or more eventually reducing the processing cost (Bakker, Underwood, Grubbs, & Blair, 2021; Bhat, Morton, Mason, & Bekhit, 2019; Warriss, 2000).…”

Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation

“…Research trends in the field of combining various red meat cooling systems with available techniques to improve its quality are still investigated [ 13 , 22 ]. They are also in the focus of interest of entrepreneurs who are obliged to implement the concept of sustainable meat production [ 11 , 23 , 24 ].…”