The efficacy of high and low voltage electrical stimulation under different chilling regimes

Aalhus, J. L.; Jones, S. D. M.; Best, Dana; Robertson, W. M.; Lutz, S.

doi:10.4141/cjas94-062

Cited by 39 publications

(31 citation statements)

References 31 publications

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“…Supplementation with vitamin E resulted in a higher (P < 0.05) pH when compared to control. Shear force values for the meat samples tested were similar to those reported by Aalhus et al (1994) for meat from carcasses that had been electrically stimulated.…”

Section: Evaluation Of Sfo and Vitamin E Supplementation In Backgrounsupporting

confidence: 71%

“…Carcass composition data consisted of warm carcass weight, dressing percentage, yield grade (cutability) or lean yield (expected yield of trimmed, de-fatted lean from the major wholesale cuts in the carcass), average fat (mm; average of three locations; middle of first quadrant, middle of rib eye and mid-way in third quadrant), grade fat (mm; minimum fat depth), fourth rib-eye area (cm 2 , determined directly from area of rib-eye tracings), quality grade (Canada A, AA, AAA etc.) and marbling scores (Aalhus et al 1994). Marbling was assessed on an inverse 9-point scale (1 = very abundant, 9 = trace) using pictorial standards representing the minimum level of marbling for each class.…”

Section: Carcass Evaluationmentioning

confidence: 99%

“…Dressing percentage was calculated as warm carcass weight as a proportion of final liveweight. Carcasses were chilled in the cooler at 2°C for 24 h before being knife-ribbed between the 12th and 13th ribs for appraisal of carcass characteristics (Aalhus et al 1994). Carcass composition data consisted of warm carcass weight, dressing percentage, yield grade (cutability) or lean yield (expected yield of trimmed, de-fatted lean from the major wholesale cuts in the carcass), average fat (mm; average of three locations; middle of first quadrant, middle of rib eye and mid-way in third quadrant), grade fat (mm; minimum fat depth), fourth rib-eye area (cm 2 , determined directly from area of rib-eye tracings), quality grade (Canada A, AA, AAA etc.)…”

Section: Carcass Evaluationmentioning

confidence: 99%

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Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

Mir¹,

McAllister²,

Zaman³

et al. 2003

Can. J. Anim. Sci.

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Z. 2003. Effect of dietary sunflower oil and vitamin E on beef cattle performance, carcass characteristics and meat quality. Can. J. Anim. Sci. 83: 53-66. In the present study, we tested the hypothesis that feeding sunflower oil (SFO) containing about 70% linoleic acid would increase conjugated linoleic acids (CLA) content of beef and that the increased CLA levels would improve meat shelf life. Two feeding trials were conducted to determine the effect of SFO supplementation on beef production, carcass characteristics and meat quality parameters. In addition, the visual aspects of beef quality in retail display as influenced by dietary vitamin E were compared with that of the increased CLA derived from dietary SFO. In exp. 1, 72 finishing steers (465 ± 9 kg) were individually fed one of four dietary treatments: an unsupplemented control finishing diet, the control diet supplemented with 6% SFO, 500 IU head -1 d -1 vitamin E or a combination of 6% SFO and 500 IU head -1 d -1 vitamin E for 95 d. Data from in vitro gas production from the diets indicated that oil inclusion reduced rate and lag time prior to initiation of gas production. Dry matter intake (DMI) declined (P < 0.05) due to dietary treatments without affecting average daily gain or feed conversion efficiency. Meat from steers fed all supplements was less red, more discolored and less acceptable after 2 d storage in a display case. In exp. 2, 40 steers (412.5 ± 11 kg), in individual pens, were used in a second completely randomized design experiment to evaluate the effect of supplementation of steam-rolled barley based finishing diets with 0, (CON) 3 or 6% SFO or 500 IU head -1 d -1 vitamin E on performance, carcass, meat characteristics, and fatty acid composition of beef. No difference (P > 0.05) in final liveweight, DMI, average daily weight gain (ADG) and feed efficiency (FE) of steers fed diets was found. Carcass grade fat was higher (P < 0.05) in steers fed the 6% SFO diet than the other diets. Retail acceptance score of meat obtained from steers fed 6% SFO was higher than from steers fed other diets (P < 0.05). In both experiments, the fatty acid composition of the meat indicated that C 16:0 and C 16:1 fatty acid levels were lower (P < 0.05) while C 18:2 was higher (P < 0.05) in longissimus muscle of steers fed 6% SFO than the other diets. CLA content in fat from longissimus muscle was higher in steers fed the 6% SFO than control diets (3.5 vs. 3.0 mg g -1 in exp. 1 and 3.5 vs. 2.0 mg g -1 in exp. 2; P < 0.05). Hence supplementing feedlot diets with SFO for up to 108 d can increase CLA composition of beef. Positional distribution of fatty acids indicated that the majority of the CLA was in the sn-2 position of the triacyglycerol molecule.Key words: Beef cattle, conjugated linoleic acid, fatty acids, meat quality, sunflower oil, vitamin E Mir, P. S., McAllister, T. A., Zaman, S., Morgan Jones, S. D., He, M. L., Aalhus, J. L., Jeremiah, L. E., Goonewardene, L. A., Weselake, R. J. et Mir, Z. 2003. Incidence de l'huile de tournesol et de la vitamine ...

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Section: Evaluation Of Sfo and Vitamin E Supplementation In Backgrounsupporting

confidence: 71%

Section: Carcass Evaluationmentioning

confidence: 99%

Section: Carcass Evaluationmentioning

confidence: 99%

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Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

Mir¹,

McAllister²,

Zaman³

et al. 2003

Can. J. Anim. Sci.

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“…As expected, LVES accelerated the rate of pH decline in all three muscles, which resulted in a brighter red colour at the grade site at 24 h [higher L* (+1.6), hue (+0.7) and chroma (+2.3); all P < 0.01]. Contrary to previous reports in the literature (Smith 1985;Aalhus et al 1994), in the present study LVES did not improve the amount of subjectively assessed marbling at the time of grading. However, LVES did result in a significant (P < 0.05) improvement in shear force in the LT (-0.81 kg) and the LL (-1.15 kg).…”

Section: The Effect Of Low Voltage Electrical Stimulationcontrasting

confidence: 53%

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Aalhus¹,

Larsen²,

Dubeski³

et al. 2000

Can. J. Anim. Sci.

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tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation. Can. J. Anim. Sci. 80: 51-58. Carcasses from 59 market-ready steers of an estimated Canada 1 yield grade were used to compare the effects on carcass grade and meat quality of modified, on-line, altered suspension (MOLAS), with or without the application of low voltage electrical stimulation (LVES). Due to conformational changes at the grade site, MOLAS negatively affected both yield and quality grades. However, MOLAS did significantly (P < 0.05) reduce shear force in the longissimus thoracis (LT) and longissimus lumborum (LL) muscles (decreases of 0.65 and 2.11 kg, respectively). In the LT, MOLAS and LVES had similar, non-additive effects; a similar proportion of carcasses (86%) were classified as tender (shears < 5.6 kg) compared to controls (CON; 60%). In the LL, MOLAS was more effective than LVES, and combined MOLAS and LVES had the greatest effect. Only 23.3% of CON carcasses were categorized as tender compared to 53.3% for MOLAS, 27.6% for LVES and 89.7% for combined LVES and MOLAS. Consumers were able to discern these differences, rating MOLAS steaks more highly than CON steaks for almost all hedonic and descriptive traits. Despite significant improvements to tenderness the MOLAS procedure had a negative influence on carcass grade due to conformational changes. The present grading system would need to be modified to accurately assess MOLAS carcasses. Anim. Sci. 80: 51-58. Les carcasses de 59 bouvillons finis de catégorie de rendement boucher estimative Canada 1 ont servi pour comparer les effets, sur le classement de la carcasse et sur la qualité de la viande, d'une modification de la méthode d'accrochage OLAS, assortie ou non de stimulation électrique à basse tension (SEBT). Par suite des modifications résultantes de la conformation au point de classement officiel, l'accrochage modifié avait un effet négatif sur le rendement boucher et sur la qualité. En revanche, il causait des réductions significatives (P < 0,05) respectives de 0,65 et de 2,11 kg de la force de cisaillement dans le longissimus thoracis (LT) et le longissimus lumborum (LL). Dans le LT, l'accrochage modifié et la SEBT exerçaient des effets similaires, mais non additifs, les mêmes proportions de carcasse (86 %) se classant comme tendres (force de cisaillement < 5,6 kg) par comparaison avec 60 % dans le traitement témoin. Dans le LL, l'accrochage modifié était plus efficace que la stimulation élec-trique, mais c'est la combinaison des deux techniques qui produisait les effets les plus spectaculaires: alors que seulement 23,3 % des carcasses témoins étaient classées comme tendres, le pourcentage passait à 27,6 % pour les carcasses SEBT, à 53,3 % pour celles à l'accrochage modifié et à 89,7 % quand les deux techniques étaient combinées. Ces différences étaient perceptibles au jury de dégustation, lequel cotait les steaks MOLAS plus favorablement que les steaks témoins pour la quasi-totalité des caractères hédoniques et descriptif...

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“…When compared under commercial conditions (i.e. low voltage <10 min and high voltage 30-40 min post mortem), high voltage stimulation tended to elicit a more favourable improvement in tenderness (Aalhus et al 1994) largely through a more moderate rate of pH decline.…”

Section: Electrical Stimulationmentioning

confidence: 99%

Factors affecting beef palatability — farmgate to chilled carcass

Ferguson¹,

Bruce²,

Thompson³

et al. 2001

Aust. J. Exp. Agric.

116

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Abstract. The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors that prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural and compositional characteristics that ultimately manifest as large variations in beef palatability. The conditions that apply in the 24-48 h immediately before and after slaughter are recognised as having the largest influence on beef palatability. This review specifically examines the critical pre-and post-slaughter factors and discusses their putative effects on biochemical and physical changes in muscle and the consequences to beef palatability. Areas for future research within this domain are also discussed.

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The efficacy of high and low voltage electrical stimulation under different chilling regimes

Cited by 39 publications

References 31 publications

Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Factors affecting beef palatability — farmgate to chilled carcass

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The efficacy of high and low voltage electrical stimulation under different chilling regimes

Cited by 39 publications

References 31 publications

Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Factors affecting beef palatability &mdash; farmgate to chilled carcass

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Factors affecting beef palatability — farmgate to chilled carcass