Improving Appearance and Palatability of Meat from Ram Lambs by Electrical Stimulation

Riley, R. R.; Savell, J. W.; Smith, G. C.; Shelton, Maurice

doi:10.2527/jas1981.523522x

Cited by 21 publications

(20 citation statements)

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“…Similar results have been reported in a previous study in Quebec using the same ES system (Pouliot et al 2012a) and in other lamb studies using high-or low-voltage systems (Riley et al 1981;Kerth et al 1999;Warner et al 2005). Aging also increased L* and a* values (Table 2).…”

Section: Colorsupporting

confidence: 91%

“…The absence of an aging effect differs with our previous results where cooking losses were reduced by aging time (Pouliot et al 2012a). This difference could be due to different cooking methods resulting overall in more important cooking losses in the present study (around 30%) compared with the previous one (around 20%), albeit in the range reported by other studies (Safari et al 2002;Hopkins et al 2006). Cooking methods have been shown to influence cooking loss in beef (Panea et al 2008).…”

Section: Cooking Loss and Tendernesscontrasting

confidence: 82%

“…Based on the 5-kg shear force value threshold for consumer acceptability reported in the literature (Shorthose et al 1986;Safari et al 2002), only 35% of NES meat was acceptable at 3 d compared with 76% for ES (data not shown). After 8 d of aging, 100% of ES meat was below the 5-kg threshold compared with 79% of NES meat (data not shown).…”

Section: Cooking Loss and Tendernessmentioning

confidence: 81%

“…In fact, a recent study showed that meat tenderness from heavy lambs produced and processed in Quebec could be enhanced by electrical stimulation (ES), mostly through reduction in cold shortening (Pouliot et al 2012a). Since lamb is perceived as a premium meat in Quebec and tenderness is one of the most important factors for consumer appreciation (Safari et al 2002), established packing plant practices are needed to achieve optimal quality to meet consumer expectations and stay competitive.…”

mentioning

confidence: 99%

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Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

et al. 2014

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W. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94: xxxÁxxx. The aim of this study was to determine if electrical stimulation and chilling can modulate pre-rigor pHÁtemperature dynamics in order to enhance meat tenderness of heavy lambs produced in Quebec and determine if there is an optimum carcass temperature window to reach pH 6.0. A total of 128 heavy lambs (fasted body weight between 38 and 52 kg) were selected at the abattoir over 8 slaughter days (16 lambs d Á1 ) and assigned to four processing treatments in a 2 )2 factorial design: electrical stimulation (ES) or not (NES) and normal (NC) or slow (SC) chilling. Slow-chilled carcasses stayed warmer during the first 12 h postmortem (PB0.001), but reached the same temperature as NC ones thereafter. They also had a lower pH between 2 and 12 h (PB0.05). Stimulated carcasses had a lower pH than NES throughout the first 24 h postmortem (PB0.001), while ultimate pH was similar (P00.738). Shear force values were improved (PB0.001) by both ES and aging as expected, although chilling had no effect (P 00.400). Stimulation )aging interactions for shear force values (P 00.019) and myofibrillar fragmentation index (P 00.097) indicate that aging began earlier following ES. Sarcomeres were longer for ES compared with NES carcasses (P B0.001) indicating that the latter were subject to cold shortening. Meat from NES carcasses was more prone to be tough, although an important part of NES carcasses provided tender meat. This illustrates the importance of individual variations on tenderness and the multiplicity of factors involved in its development. No optimal window was observed for temperature at pH 6.0.

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Section: Colorsupporting

confidence: 91%

Section: Cooking Loss and Tendernesscontrasting

confidence: 82%

Section: Cooking Loss and Tendernessmentioning

confidence: 81%

mentioning

confidence: 99%

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Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

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“…Samples designated for shear force determination, weighing approximately 100 g, were removed from LTL between the 12th and 13th rib interface. Chops were taken from the midregion of each sample and roasted on a metal tray, according to the procedures of Riley et al [13].…”

Section: Methodsmentioning

confidence: 99%

Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride

et al. 2001

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-A study involving 48 beef carcasses was conducted in order to evaluate the effects of 0.3 M calcium chloride (CaCl 2 ) injection on final tenderness in muscle Longissimus thoracis et lumborum. Injection of beef carcasses with CaCl 2 accelerated post mortem tenderization process. Ca 2+ -dependent proteases (µ-calpain and m-calpain) and their inhibitor (calpastatin) activities were all significantly (P < 0.01) decreased in CaCl 2 injected animals (n = 24) compared with control animals (n = 24). Tenderness, assessed by measuring shear force, was significantly improved (P < 0.05) by CaCl 2 injection both at two and eight days post mortem.

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Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring, and Palatability

Smith

1985

Advances in Meat Research

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Improving Appearance and Palatability of Meat from Ram Lambs by Electrical Stimulation

Cited by 21 publications

References 0 publications

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride

Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring, and Palatability

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