Lamb tenderness and electrical stimulation of dressed carcasses

Hagyard, C.J.; Hand, R. J.; Gilbert, K.V.

doi:10.1080/00288233.1980.10417842

Cited by 7 publications

(3 citation statements)

References 9 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: 74%

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: 74%

Electrical stimulation of deer carcasses

Chrystall¹,

Devine²

1983

New Zealand Journal of Agricultural Research

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“…High voltage electrical stimulation of lamb carcasses either immediately after slaughter (Chrystall & Hagyard 1976), or as dressed carcasses (Hagyard et al 1980), has become an important part of accelerated conditioning (AC) specifications used by the New Zealand meat industry to ensure tender meat (Chrystall & Devine 1983). Regardless of when stimulation takes place, a 90 min post-stimulation holding time at about 6°C is spetified to ensure avoidance of cold shortening.…”

Section: Introducfionmentioning

confidence: 99%

Combined low and high voltage stimulation of lamb

Chrystall¹,

Hagyard²,

Wade³

et al. 1984

New Zealand Journal of Agricultural Research

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“…Stimulation for a 90 s period [1130 V peak, 2 A, half sine wave pulse (l0 ms), alternating polarity, 14.28pulses per s (Hagyard et al 1980)] was applied at 30 min postmortem via clips attached to the gambrel between the hind legs and to the neck area of the hanging carcass.…”

Section: High Voltagementioning

confidence: 99%

Low voltage electrical stimulation of lamb: Its effect on muscle pH and tenderness

Chrystall¹,

Devine²,

Ellery³

et al. 1984

New Zealand Journal of Agricultural Research

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The influence of various characteristics oflow voltage electrical stimulation on the pH fall in muscles of lamb carcasses and the tenderness of the muscles from the frozen carcasses has been studied. The stunning method, postmortem delay before stimulation, stimulation period, and some electrical characteristics affected the magnitude of the pH drop during stimulation and the time for muscle pH to fall below 6.0. In general, stimulating earlier, longer, or with higher currents increased the magnitude of II pH. The shape of the stimulating pulse had no effect but the polarity of the stimulating wave form affected the result. Making the head positive with respect to the rest of the body ensured the maximum effect for the stimulating conditions. The tenderness of muscles from stimulated carcasses was dependent not only on stimulating conditions but also on the post-stimulation delay before freezer entry. With a 120 s stimulation period applied within 5 min of slaughter, a 3 h delay was necessary before freezing to avoid any toughening of the important muscles. If a carcass stimulated with low voltage currents is restimulated 30 min later with high voltage, the time for muscle pH to reach 6.0 is reduced. Freezing can then be carried out earlier than otherwise without causing toughening.

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Lamb tenderness and electrical stimulation of dressed carcasses

Cited by 7 publications

References 9 publications

Electrical stimulation of deer carcasses

Electrical stimulation of deer carcasses

Combined low and high voltage stimulation of lamb

Low voltage electrical stimulation of lamb: Its effect on muscle pH and tenderness

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