The effect of low voltage and high voltageelectrical stimulation on pork quality

Taylor, Addison A.; Martoccia, L

doi:10.1016/0309-1740(94)00022-y

Cited by 24 publications

(22 citation statements)

References 7 publications

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“…In another study conducted by Taylor and Martoccia (1995) on pork meat, HVES caused a 0.3 unit decrease in pH at 45 min of post-mortem [13] . Studies on bovine and buffalo muscle extensibility indicated that rigor mortis occurs at pH 5.9 [14] .…”

Section: Discussionmentioning

confidence: 88%

“…Studies on bovine and buffalo muscle extensibility indicated that rigor mortis occurs at pH 5.9 [14] . Applying these criteria to our study on beef muscle, we found that this rigor mortis occurs after 5 h. There is no report in literature on Brazil Holsteins meat HVES and the present results are comparable to the majority of those obtained for bovine, buffalo, deer and ovine carcasses [11,[15][16][17][18][19] .…”

Section: Discussionmentioning

confidence: 99%

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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: 88%

Section: Discussionmentioning

confidence: 99%

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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“…The procedure has been commercially used in various livestock to improve tenderness and other meat quality traits. Electrical stimulation regarded as a step in modifying meat quality traits, has been reported to improve meat sensory properties such as color (Taylor and Martoccia, 1995; Mckenna et al, 2003; Cetin and Topcu, 2009; Nazli et al, 2010), tenderness, flavor and odor (Soria and Corva, 2004; Castaneda et al, 2005; Mota-Rojas et al, 2012). …”

Section: Introductionmentioning

confidence: 99%

“…It is a good quality indicator of freshness or otherwise of meat. In addition to tenderness, ES has been reported to improve meat color in pork (Taylor and Martoccia, 1995), lambs (Polidori et al, 1999), beef (Mckenna et al, 2003), venison (Wiklund et al, 2001), chevon (Savell et al, 1977; Cetin and Topcu, 2009) and chickens (Birkhold and Sams, 1993; Young et al, 1999). The ability of ES to improve meat color could be due to its capability to reduce metabolites of surviving oxidative pathways in the muscle (Lawrie and Ledward, 2006).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

Adeyemi

Sazili

2014

Asian Australas. J. Anim. Sci

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The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality.

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“…1999). Under rapid chilling procedures, cold‐toughening even occurs in pork (Gigiel and James 1984; Dransfield and Lockyer 1985; Møller and Vestergaard 1987; Taylor and Martoccia 1995). However, ES of carcasses accelerates glycolysis and ensures that rigor mortis (rigor) occurs quickly, allowing carcasses to be rapidly chilled with a minimum risk of cold‐toughening (Carrick et al.…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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The effect of low voltage and high voltageelectrical stimulation on pork quality

Cited by 24 publications

References 7 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

Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

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

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