Literature DB >> 22063176

Reassessing the principles of electrical stimulation.

N J Simmons1, C C Daly, T L Cummings, S K Morgan, N V Johnson, A Lombard.   

Abstract

The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat quality are reviewed. Evidence to support an effect of ES on tenderness (and other meat quality attributes) based solely on changes in the pH/temperature profile within carcass muscles are presented. The interactions between electrical parameters and the contraction responses of carcass muscles are described to provide generalised principles to guide the design of electrical stimulation technology. The commercial risks to meat quality of inappropriate use of electrical stimulation, particularly excessive stimulation to produce PSE-like conditions, are considered.

Year:  2008        PMID： 22063176     DOI： 10.1016/j.meatsci.2008.05.006

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  9 in total

1.  Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators.

Authors:  Giulia Zampacavallo; Giuliana Parisi; Massimo Mecatti; Paola Lupi; Gianluca Giorgi; Bianca Maria Poli
Journal:  J Food Sci Technol       Date:  2014-04-08       Impact factor: 2.701

2.  Efficacy of carcass electrical stimulation in meat quality enhancement: a review.

Authors:  Kazeem Dauda Adeyemi; Awis Qurni Sazili
Journal:  Asian-Australas J Anim Sci       Date:  2014-03       Impact factor: 2.509

Review 3.  A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.

Authors:  Ting Lian; Linjie Wang; Yiping Liu
Journal:  Asian-Australas J Anim Sci       Date:  2013-03       Impact factor: 2.509

Review 4.  Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls.

Authors:  Muhammad Hayat Jaspal; Muawuz Ijaz; Muhammad Junaid Akhtar; Jamal Nasir; Sana Ullah; Iftikhar Hussain Badar; Muhammad Kashif Yar; Arfan Ahmad
Journal:  Food Sci Anim Resour       Date:  2021-01-01

Review 5.  Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review.

Authors:  Jacob R Tuell; Mariah J Nondorf; Yuan H Brad Kim
Journal:  Food Sci Anim Resour       Date:  2022-09-01

6.  The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage.

Authors:  Yingxin Zhao; Li Chen; Heather L Bruce; Zhenyu Wang; Bimol C Roy; Xin Li; Dequan Zhang; Wei Yang; Chengli Hou
Journal:  Food Sci Anim Resour       Date:  2022-09-01

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

Authors:  Christina Bakker; Keith Underwood; Judson Kyle Grubbs; Amanda Blair
Journal:  Foods       Date:  2021-05-12

Review 8.  Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing.

Authors:  Lovedeep Kaur; Seah Xin Hui; James D Morton; Ramandeep Kaur; Feng Ming Chian; Mike Boland
Journal:  Food Sci Anim Resour       Date:  2021-07-01

9.  Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem.

Authors:  Yejun Zhang; Xin Li; Dequan Zhang; Chi Ren; Yuqiang Bai; Muawuz Ijaz; Xu Wang; Yingxin Zhao
Journal:  Food Sci Anim Resour       Date:  2021-07-01
  9 in total

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