1993
DOI: 10.3382/ps.0720007
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Electrical Stimulation in Poultry: A Review and Evaluation

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Cited by 40 publications
(7 citation statements)
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“…Previous studies have indicated that elevated temperatures or slower chilling rates may accelerate postmortem glycolysis and ultimate meat texture and functional properties [29,30,31,32,33,34,35,36,37]. Huezo et al [38] demonstrated that chilling method (air or immersion) had no effect on breast fillet tenderness when fillets are deboned 24 h postchill.…”
mentioning
confidence: 96%
“…Previous studies have indicated that elevated temperatures or slower chilling rates may accelerate postmortem glycolysis and ultimate meat texture and functional properties [29,30,31,32,33,34,35,36,37]. Huezo et al [38] demonstrated that chilling method (air or immersion) had no effect on breast fillet tenderness when fillets are deboned 24 h postchill.…”
mentioning
confidence: 96%
“…Post-mortem electrical stimulation (ES) has been studied as a means of alleviating some of the toughness associated with early harvested meat (Li et al, 1993). As with red meat, ES can help to alleviate textural problems in poultry meat.…”
Section: Electrical Stimulationmentioning
confidence: 99%
“…As with red meat, ES can help to alleviate textural problems in poultry meat. Different methods of applying ES as well as various voltages and amperages have been evaluated (Li et al, 1993). In broilers, ES seeks to reduce the toughness of meat that is deboned prior to the normal aging period.…”
Section: Electrical Stimulationmentioning
confidence: 99%
“…This has arisen primarily because of the widely different ES variables used by different workers and the lack of sufficient detail on muscle pH fall and chilling rates (Jones and Grey, 1989;Li et al, 1993;Lyon and Buhr, 1999). In addition, broiler carcases have a much faster rate of post-mortem glycolysis than mammalian carcases (Grey et al, 1974;Dunn et al, 1993b) and widely variable initial pH values (Dunn et al, 1995).…”
Section: Introductionmentioning
confidence: 98%