The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation

Ledward, D.A.; Dickinson, R.F.; Powell, V.H.; Shorthose, W. R.

doi:10.1016/0309-1740(86)90037-9

Cited by 72 publications

(35 citation statements)

References 23 publications

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“…These findings show similarity with the report of Eikelenboom et al (1999) and Cetin and Topcu (2009) founds improvement in meats [20,22] . In another study that conducted with McKenna et al (2003), King et al (2004) and Ledward et al (1986) have found no differences between the ES and control group [23][24][25] .…”

Section: Discussionmentioning

confidence: 87%

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Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

Mombeni

Mombeini

Figueiredo³

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

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Section: Discussionmentioning

confidence: 87%

“…Gigiel and James (1984) reported the weight loss from chilled pork meat was 1% less than control group [26] . Janz et al (2001) also reported that evaporative losses significantly greater than control group [7] .…”

Section: Discussionmentioning

confidence: 98%

Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

Mombeni

Mombeini

Figueiredo³

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

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“…Um dos fatores que podem influenciar a intensidade de amarelo da carne é a gordura intramuscular, no entanto, não houve efeito para o teor de extrato etéreo do músculo Semimembranosus. Um dos possíveis fatores para a falta de efeito na intensidade de vermelho é o pH, onde carne com pH mais elevado tendem a apresentar coloração mais escura (LEDWARD et al, 1986). Outro fator é a idade e como foi relatado por Renerre (1990) ocorre um aumento da concentração de mioglobina conforme aumenta a idade do animal.…”

Section: Methodsunclassified

Características da carcaça e qualidade da carne de cordeiros Pantaneiros alimentados com teores crescentes de glicerina bruta

Cunha

Cornélio

Fernandes

et al. 2016

Rev. bras. saúde prod. anim.

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RESUMOObjetivou-se avaliar o efeito da inclusão de glicerina bruta (GB) em substituição ao milho, na dieta de cordeiros Pantaneiros confinados, sobre as características da carcaça e qualidade da paleta e do pernil. Foram utilizados 24 cordeiros machos, não castrados, em delineamento inteiramente casualizado, com quatro tratamentos (0, 2,5, 5,0 e 7,5% de GB em base da MS). Não houve efeito da inclusão de GB sobre os não componentes de carcaça. Houve efeito quadrático para peso de carcaça quente, com menor valor para 2,5% de GB. A composição regional e tecidual da carcaça não foi alterada pela substituição do milho pela GB. A composição tecidual da paleta e pernil e as características instrumentais da paleta não foram afetadas pelos teores de GB. Houve efeito quadrático para a intensidade de amarelo do pernil, com maior valor para 5,0% de GB. O teor de extrato etéreo da paleta apresentou efeito linear decrescente. Pode-se recomendar a utilização de 7,5% de GB, na matéria seca, em substituição ao milho, sem alteração das características da carcaça e qualidade da carne.Palavras-chave: área de olho de lombo, confinamento, coproduto, glicerol, nutrição, ovinos SUMMARYThe objective was to assess the effect of inclusion of crude glycerin (CG) replacing corn in the diet of feedlot Pantaneiro lambs on the non-carcass components, regional and tissue composition, and carcass traits. Were used 24 not castrated males, in a completely randomized design with four treatments (0, 2.5, 5.0 and 7.5% of CG on DM basis). There was no effect of GB inclusion on non-carcass components. There was a quadratic effect for hot carcass weight, with lower value to 2.5% of CG. Regional and tissue composition of the carcass was not affected by the substitution of corn by CG. The tissue composition of shoulder and leg and instrumental traits of the shoulder were not affected by CG. There was a quadratic effect for the yellowness of the leg, with high value for 5.0% of GB. The ether extract content of shoulder showed decreased linear effect. The use of 7.5% of CG, in dry matter, can be recommend to replace corn of feedlot diets, without changing carcass traits and meat quality.

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“…reported that light reflectance from PSE and normal pork was 40% and 30% respectively. Ledward et al (1986) found that beef with an ultimate pH greater than 5.8 was more color-stable than similar meat with an ultimate pH of 5.6. Gill and Penny (1985) found that the myoglobin molecule was more rapidly oxidized in low-pH muscle (pH <5.4) than in normal-pH (5.6) muscle.…”

Section: Heme Pigmentsmentioning

confidence: 95%

“…Some researchers have found a correlation between metmyoglobin concentration and the low partial pressure of O2 on the muscle surface (Ledward et al, 1986;. Pierson et al (1970) also found that a transformation of oxymyoglobin through metmyoglobin to myoglobin occurred in 0 to 20 hr after packaging, but the characteristic purple color of the muscle was evident after approximately 8 hr.…”

Section: Oxygen Availabilitymentioning

confidence: 98%

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

Manu-Tawiah

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The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation

Cited by 72 publications

References 23 publications

Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

Características da carcaça e qualidade da carne de cordeiros Pantaneiros alimentados com teores crescentes de glicerina bruta

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

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