Low voltage electrical stimulation of lamb carcasses: effects on meat quality

Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

“…Studies on bovine and buffalo muscle extensibility indicated that rigor mortis occurs at pH 5.9 [14] . Applying these criteria to our study on beef muscle, we found that this rigor mortis occurs after 5 h. There is no report in literature on Brazil Holsteins meat HVES and the present results are comparable to the majority of those obtained for bovine, buffalo, deer and ovine carcasses [11,[15][16][17][18][19] .…”

“…Similarly, many studies report that electrical stimulation accelerates glycolysis and causes a rapid pH decrease [9][10][11] . Morton [12] .…”

Effects of transportation during the hot season and low voltage electrical stimulation on histochemical and meat quality characteristics of sheep longissimus muscle

“…Following a fast decline of the pH within the first 4 h, the pH declined at a slower rate until the ultimate pH at 24 h postmortem. Similar conclusions with sheep were reported by Polidori et al (1999).…”

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

“…Factors affecting muscle tenderness have been extensively researched over the past 50 years [11,15,19]. Meat tenderness is primarily determined by two muscle components such as connective tissue and the contractile apparatus [2].…”