Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir.
Meat Sci
; 149: 47-54, 2019 Mar.
Article
en En
| MEDLINE
| ID: mdl-30453280
ABSTRACT
In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A 1A, 1.55â¯ms pulse width, 27â¯s; B 0.55A, 1â¯ms pulse width, 34â¯s; C 0.55A, 2â¯ms pulse width, 20s) were applied to beef carcases (nâ¯=â¯24; 319⯱â¯26.4â¯kg), in the context of a very slow pH decline rate in the abattoir. All the ES combinations significantly accelerated the rate of pH decline (reflected by temp@pHâ¯6.0, i.e. temperature when pH drops to 6.0), resulting in a tenderness improvement even after 14â¯days ageing compared to the controls. Sarcomere length was not different between treatments and controls, and it was not a contributor to the tenderness improvement, instead, physical disruption revealed by transmission electron microscopic images may have led to the improvement. Retail colour was significantly improved by either combination B or C after 7â¯days of ageing. Combination B shows the most promise for commercial application, however, verification on more animals is required before commercial adoption.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Resistencia al Corte
/
Estimulación Eléctrica
/
Carne Roja
Límite:
Animals
País/Región como asunto:
Asia
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2019
Tipo del documento:
Article
País de afiliación:
Australia