2000
DOI: 10.1080/00071660050133116
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Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

Abstract: 1. The influence of different rates of wing flapping on the rate of post-mortem glycolysis in the Pectoralis major (PMI) muscles of commercially-processed broilers was investigated. This was achieved by applying 300 pulses of low voltage electrical stimulation (ES) shortly after slaughter at various frequencies and pulse widths. The rate of post-mortem glycolysis was assessed by measuring muscle pH values at 20 min post mortem (pH(20 min)). 2. ES gave a mean pH(20 min) value of 6.01, significantly lower than t… Show more

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Cited by 6 publications
(5 citation statements)
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“…As medidas de pH foram realizadas pelo método de iodoacetato, como no presente trabalho com o jacaré. Os resultados obtidos mostraram que a variação da intensidade elétrica no atordamento não teve nenhum efeito na glicólise e na qualidade da carne estocada sob refrigeração [7].…”
Section: No Músculo Longissumus Dorsiunclassified
“…As medidas de pH foram realizadas pelo método de iodoacetato, como no presente trabalho com o jacaré. Os resultados obtidos mostraram que a variação da intensidade elétrica no atordamento não teve nenhum efeito na glicólise e na qualidade da carne estocada sob refrigeração [7].…”
Section: No Músculo Longissumus Dorsiunclassified
“…Stimulation of electrically slaughtered boiler meat with a voltage of 50 didn't improved tenderness of flanged muscles when cuts values as well as values of tenderness and juiciness were measured (Lyon et al, 1989). Gault et al (2000) came to point that stimulation of electrically slaughtered boiler meat with a low voltage (100) decreased the pH for chest muscles with an amount of 0.5 units following 20 minutes of slaughter, whether pH was measured by using Iodoacetate or direct connection of an electrode to the muscle .…”
Section: Low Voltage Electrical Stimulationmentioning
confidence: 99%
“…It was shown by the pH values that the electrical stimulation accelerated the development of rigor mortis by lowering the pH due to the accumulation of lactic acid in the muscles as a result of the process of diabetic decomposition. Most researchers noted that there was a significant fall in pH values when electrical stimulation was applied to laying hens (Gault et al, 2000), turkeys (Kannan et al, 1991) and broiler and ducks (Alvarado & Sams, 2000).…”
Section: Effect Of Electrical Stimulation On Phmentioning
confidence: 99%
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“…In CAS, increasing the amount of inert gas at the expense of CO 2 has been shown to cause more severe muscle convulsions during stunning and bleeding (Gerritzen et al, 2000;McKeegan et al, 2007b), as was also the case in the present study (unpublished results). A connection between severe wing flapping during anoxic stunning and rapid pH decrease has been proposed in many (Raj et al, 1990b;Poole and Fletcher, 1995) but not all (Gault et al, 2000) studies. Furthermore, the results of Papinaho et al (1995) and Northcutt et al (1998) suggest that the delay to early post mortem pH decrease caused by electrical stunning or CO 2 stunning is primarily a function of the elimination of peri-mortem struggle.…”
Section: Effect Of Stun-killing Gas On Muscle Post Mortem Energy Metamentioning
confidence: 99%