Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes

Gariépy, C.; Delaquis, Pascal; Aalhus, J. L.; Robertson, M. M.; Leblanc, Claude; Rodrigue, N.

doi:10.1016/0309-1740(94)p1831-f

Cited by 3 publications

(2 citation statements)

References 14 publications

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“…Nevertheless, the application of the high voltage electrical stimulation allowed to obtain a higher proportion of the highest quality grade half‐carcasses, in which meat pH 24 hr values ranged from 5.5 to 5.7. The results of the present study, concerning the changes in pH values in nonstimulated meat, as well as the results reported by Gariépy et al (), showed the lack of negative effects of shock chilling method on the rate of pH decline in meat during first 24 hr post slaughter. According to Savell et al (), the use of shock method of chilling, without using additional treatments to accelerate the rate of post mortem changes in meat and inadequate control of the temperature during chilling, might cause a deterioration of meat tenderness.…”

Section: Discussionsupporting

confidence: 89%

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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Section: Discussionsupporting

confidence: 89%

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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show abstract

“…Besides technological benefits such as improvement of meat quality, they also list energy saving benefits resulting from lower consumption during treatment. Because of the easy design of the devices, mains electric current of 50 or 60 Hz is also used for electrical stimulation (Gariépy et al, 1995;Griffin, Shackelford, Stiffler, Smith, & Savell, 1992;Soares & Arêas, 1995;Solomon, 1988). Current polarization (alternate or direct current) and the shape of impulses also play an important role in selection the of parameters of electric current applied for electrical stimulation.…”

Section: Introductionmentioning

confidence: 99%

Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef

Żywica

Banach

2007

Journal of Food Engineering

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Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls

2011

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Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes

Cited by 3 publications

References 14 publications

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

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

Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef

Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls

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