Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

Mombeni, Ehsan Gharib; Mombeini, Manoochehr Gharib; Figueiredo, Lucas Chaves; Siqueira, Luciano Soares Jacintho; Dias, Débora Testoni

doi:10.1016/s2221-1691(13)60144-6

Cited by 9 publications

(6 citation statements)

References 24 publications

(32 reference statements)

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“…ES and ES+KD muscles, 45 min after slaughter showed a significantly lower (p ≤ 0.05) pH value compared to K and KD carcasses' muscles (Table 1). ES brought about an increase in the rate of muscles' acidification, especially in a short time after slaughter, which is confirmed by the research of Mombeni et al (2013), as well as Rosenvold et al (2008). King et al (2004) indicate that pH value is, on average, lower by 0.4 of a unit than in the control carcasses which results from electrical stimulation.…”

Section: Resultssupporting

confidence: 58%

“…Research of numerous authors (Hwang and Thompson, 2001;Mombeni et al, 2013;Rhee and Kim, 2001;Rosenvold et al, 2008;Simmons et al, 2008) confirm ES of carcasses meaningfully influenced the meat's tenderness. .…”

Section: Resultsmentioning

confidence: 92%

“…Electrical stimulation brings about an increase in the rate of glycolysis and an increase of muscle acidification (Adeyemi and Sazili, 2014;Mombeni et al, 2013;Rhee and Kim, 2001). The course of glycolysis shows a significant influence on forming the quality of meat (Pospiech et al, 2011), especially on its tenderness (Hwang and Thompson, 2001; Kim et al, 2013;White et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

Iwańska¹,

Mikołajczak²,

Grześ³

et al. 2016

Nauka Przyr. Technol.

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SummaryBackground. Electrical stimulation and conditioning of carcasses are carried out to improve the quality of meat. The aim of the study was to evaluate the effect of these treatments on the glycolysis process and tenderness of beef. Material and methods. The longest lumbar muscles (m. longissimus lumborum) were the experimental material. They were divided into four groups by tenderization treatments: ES -high voltage electrical stimulation, KD -conditioning for 18 h at a temperature of 12-15°C, ES+KD -electrical stimulation and conditioning, in conjunction, K -standard cooled carcasses. Glycolysis was evaluated on the basis of the pH value, the content of glycogen and lactic acid after 45 min, and 3, 14, 17, 21, and 28 days post mortem. Tenderness was measured on the 3 rd , 14 th , 17 th , 21 st and 28 th day based on shear force evaluations. Results. At 45 min after slaughter the value of pH of the muscles was decreasing at the highest rate in the case of ES and ES+KD. Meat of those carcasses displayed the best tenderness after 3 and 14 days, especially when compared to K samples (p ≤ 0.05). Conclusions. Among the evaluated meat tenderization treatments, ES had the greatest impact on improving meat tenderness. The conjunction of ES and KD did not cause significant changes in the process of glycolysis and meat tenderization.

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Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

Iwańska¹,

Mikołajczak²,

Grześ³

et al. 2016

Nauka Przyr. Technol.

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“…At this point, the tenderness was the worst. Mombeni, Mombeini, Fig ueiredo, Siqueira, and Dias (2013) found that ES can accelerate the decrease rate of the pH during postmortem aging. When the pH of a carcass drops to 5.9, rigor mortis occurs.…”

Section: Resultsmentioning

confidence: 99%

Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Chen

Tian

et al. 2020

Animal Science Journal

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This study evaluates the effect of a low-voltage electrical stimulation (ES) on the tenderness of yak longissimus muscle (LM). Samples from 16 yak bulls were divided into four treatment groups: normal chilling (NC), ES and chilling (ES & C) for 72 s (ES &C 72 s), ES & C for 90 s (ES & C 90 s), and ES & C for 108 s (ES & C 108 s). The temperature, the pH, the glycogen content, the Warner-Bratzler shear force (WBSF), the myofibril fragmentation index (MFI), and the muscle ultrastructure were determined during the course of postmortem aging. ES caused a rapid decrease in the pH to form a high-temperature and low-pH environment. The glycogen content gradually decreased with aging. The WBSF value of the ES & C groups was significantly lower than for the NC group (p < .05). The MFI values of ES & C groups after 24 hr postmortem aging were significantly higher than for the NC group. We concluded that ES improved yak meat tenderness during postmortem aging and that the different duration time by ES indicated different effects, and its affect was remarkable in the ES & C 90 s.

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“…Soares and Arêas (1995) explained the decrease in weight losses in ES carcasses by the destruction of the myofibrillar proteins structure, as a consequence of early occurrence of rigor mortis and increased waterholding capacity of meat tissue. The diverse degree of the ES influence on the rate of pH decrease, meat tenderness and weight losses of halfcarcasses after chilling, depends strongly on pre-slaughter handling of animals, muscle type and the differences between individual animals (Hollung et al, 2007), as well as the type and method of electrical stimulation, including parameters of electric current, time post slaughter at which ES is applied and ES duration (Adeyemi & Sazili, 2014;Hwang & Thompson, 2001;Mombeni, Mombeini, Figueiredo, Siqueira, & Testoni, 2013;_ Zywica, 2010).…”

Section: Discussionmentioning

confidence: 99%

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Banach

Modzelewska‐Kapituła

Wichman

et al. 2018

J Food Process Preserv

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The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half‐carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half‐carcasses meat. ES accelerated pH decline in bulls half‐carcasses as well, however did not cause the differences in the ultimate pH. The treatments allowed to obtain 90 and 70% of heifers and cows half‐carcasses, respectively, classified to the first commercial quality grade (meat pH from 5.5 to 5.7), whereas had no effect on bulls half‐carcasses grade. The ES improved meat tenderness, which was demonstrated in approx. 50% reduction in shear force values and enabled to reduce half‐carcasses weight losses. ES in combination with shock chilling might be used to improve the quality of beef and increase profitability of beef carcass production. Practical applications The studies on determining the effect of the usage of own‐construction devise for high‐voltage electrical stimulation with subsequent shock chilling on selected quality attributes of beef from young bulls, heifers and cows carcasses indicated the possibility to improve a commercial quality grade and technological properties of meat originated from half‐carcasses of Holstein‐Friesian (dairy) cattle. The combination of these two treatments enables to obtain the technological and economical effects very important from practical point of view: acceleration of post mortem pH decline in meat tissue (without the risk of cold shortening), increased proportion of the highest grade beef half‐carcasses (especially inmeat from heifers and cows), improved meat tenderness (about approx. 50%) and reduced half‐carcasses weight losses during chilling. Moreover, the treatments can be a useful tool for improving the profitability of beef carcass production and meat quality, which will be beneficial for beef producers and consumers.

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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

Cited by 9 publications

References 24 publications

Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

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