Electrical stimulation and lamb tenderness

Chrystall, B. B.; Hagyard, C.J.

doi:10.1080/00288233.1976.10421039

Cited by 130 publications

(39 citation statements)

References 6 publications

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“…This situation is the opposite to that encountered with meat from high voltage stimulated sheep carcasses (Chrystall & Hagyard 1976;Hagyard et al 1980) or from high voltage stimulated beef carcasses ),but agrees with data presented by Chrystall & Devine (1982). It appears that low voltage stimulation does not produce the uniformity of response in all muscle fibres that is produced by high voltage stimulation.…”

Section: Tendernesssupporting

confidence: 75%

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Electrical stimulation of deer carcasses

Chrystall¹,

Devine²

1983

New Zealand Journal of Agricultural Research

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Farmed red deer slaughtered in a deer slaughter plant have been used to determine the influence of processing practices on the tenderness of venison. Carcasses from some animals were electrically stimulated with low voltage (80V peak unidirectional half sine-wave pulses of 10 ms duration) for a 90p eriod 30 s after sticking. Other carcasses were not stimulated and were used as controls. Portions of the loin muscle were either chilled rapidly at 2 h postmortem, held for 48 h (24 h 10°C, 24 h 2°C), or for 72 h (24 h 10°C, 48 h 2°C) to condition and then commence aging. The meat from non stimulated carcasses that was chilled at 2 h postmortem was very tough, but conditioning prevented toughening due to cold shortening and gave a lower force score and the brief aging at 2°C further reduced the toughness. Electrical stimulation, by hastening the development of rigor mortis, produced a 'conditioned' level of tenderness in meat which was rapidly chilled at 2 h postmortem. Holding for 48 h (24 h 10°C, 24 h 2°C) allowed completion of rigor and commencement of aging so that tenderness was further improved. Further aging lowered the force score even more.

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Section: Tendernesssupporting

confidence: 75%

“…Electrical stimulation of sheep and beef carcasses has been shown to hasten rigor development and thus enables rapid cooling or freezing to be carried out soon after slaughter without risk of the muscles cold or thaw shortening (Chrystall & Hagyard 1976;Chrystall & Devine 1982).…”

Section: Introductionmentioning

confidence: 99%

Electrical stimulation of deer carcasses

Chrystall¹,

Devine²

1983

New Zealand Journal of Agricultural Research

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“…The supporting hook through the hock of the hind leg served as the earth electrode and a stainless steel pin (diameter 6 mm) inserted between the third and fourth cervical vertebrae as the high tension electrode. Electrical pulses of alternating polarity were used to stimulate the sides (Chrystall & Hagyard 1975), and had the following characteristics: voltage on open circuit 3600 V, pulse frequency 15 Hz. The voltage was load dependent and on stimulating the sides fell to approximately 1600 V, at which the system delivered about 2 A.…”

Section: Materials and Methods Stimulationmentioning

confidence: 99%

Carcass electrical stimulation to prevent cold shortening toughness in beef

Davey¹,

Gilbert²,

Carse³

1976

New Zealand Journal of Agricultural Research

152

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“…Australia was not the first country to develop electrical stimulation, but one of the few to use it for quality standards. The procedures were discovered by Benjamin Franklin, rediscovered by the Americans Harsham and Deatherage (1951) and Rentschler (1951), used for microbiological experiments (Ingram and Ingram 1955), rediscovered by New Zealanders (Chrystall and Hagyard 1976;Davey et al 1976) and taken on board by Australia (Bouton et al 1978(Bouton et al , 1980Powell 1991) and New Zealand (Chrystall et al 1983). The initial electrical stimulation studies were designed to get the greatest effect and this entailed high voltages (about 1130 V peak in some New Zealand systems) being used and defined pulse frequencies.…”

Section: Electrical Stimulationmentioning

confidence: 99%

International significance of Australian research on beef quality - a view from the periphery

Devine¹

2001

Aust. J. Exp. Agric.

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Abstract. Australia produces agricultural products, including meat, as major items for export as well as being consumed locally. It is no accident that Australia is one of the major exporters of meat to distant markets and the success is predicated on adapting animal production practices and processing to produce a highly desirable product that is safe to eat. Research plays a large part in this strategy, but one would have to say that for some time the view that 'a prophet hath no honour in his own country' has predominated. The Cattle and Beef CRC is designed to improve the profitability of the Australian beef industry by bringing in partners, some of whom were prominent in previous research endeavours to coordinate a research effort in order to benefit the whole industry -it is a unique and effective approach. It has taken some time to demonstrate that a 'nice' looking animal is not a predictor of meat quality -rather it needs to be processed correctly in order for it to meet the most critical consumer requirements. The researchers in Australia have in fact been the world leaders in advocating procedures such as electrical stimulation that have been taken up by the industry. There are still areas where the research results from Australia differ from that in other countries. CRC-based research in Australia in controlled studies using large numbers of animals with a wide genetic base, has shown that both cattle with a significant component from tropical genotypes and non-tropical genotypes, processed correctly, produce highly acceptable meat. To get further improvements, we merely need to identify the causes of outliers and this should not be difficult. This concept is of course important in the context of the relatively dry Australian climate that results in different problems from other countries. One important outcome of the CRC has been to show that sectors of the industry need to work together to use research and, if necessary, challenge current thinking imposed from outside. In other words, Australians should believe in themselves.

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Electrical stimulation and lamb tenderness

Cited by 130 publications

References 6 publications

Electrical stimulation of deer carcasses

Electrical stimulation of deer carcasses

Carcass electrical stimulation to prevent cold shortening toughness in beef

International significance of Australian research on beef quality - a view from the periphery

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