Pathways of high and low voltage electrical stimulation in sheep carcasses

Morton, H. Craig; Newbold, R. P.

doi:10.1016/0309-1740(82)90057-2

Cited by 18 publications

(10 citation statements)

References 22 publications

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“…In two other studies where the efficacies of high and low voltage stimulation were compared (in sheep, Morton and Newbold (1982), in beef, Eikelenboom et al (1985) (-40'C vs. -20"C) caused a greater reduction in cooler shrinkage and a significantly lower drip loss than in exp. 1.…”

Section: Methodsmentioning

confidence: 99%

“…Low voltage electrical stimulation (usually 20-90 V < 1 A) must be applied to the animal within 10 min of stunning and bleeding to be most effective since propagation ofthe electrical current relies on an intact nervous system (Savell 1985 (Savell 1985) since the current is propagated by direct membrane depolarization (Morton and Newbold 1982). Most problems (safety, economical.…”

mentioning

confidence: 99%

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The efficacy of high and low voltage electrical stimulation under different chilling regimes

Aalhus¹,

Jones²,

Best³

et al. 1994

Can. J. Anim. Sci.

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

The efficacy of high and low voltage electrical stimulation under different chilling regimes

Aalhus¹,

Jones²,

Best³

et al. 1994

Can. J. Anim. Sci.

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“…For carcasses whose non-stimulated sides had Warner-Bratzler Shear (WBS) values higher than 4.5 kg, corresponding sides treated with HVHD, HVMD, MVHD, and MVMD had shear force values less than 4.5 kg at 60%, 75%, 88%, and 50% of the time, respectively. Morton and Newbold (1982) reported that time taken for postmortem ATP to decline to half of the initial control in sheep was about 20 min, 2 to 3 h and 5 to 6 h in the HVES (240 V, 14.3 s −1 , 10 ms, 50 Hz), LVES (45 V, 14.3 s −1 ,10 ms, 50 Hz) and the control carcasses, respectively.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

Adeyemi

Sazili

2014

Asian Australas. J. Anim. Sci

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The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality.

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“…The pH temperature decline was evaluated for all carcases.Forty-three percent of stimulated carcases reached a pH of 6 between 18-25 o C, but despite this low percentage the stimulator is working as significant differences were observed between stimulated and unstimulated carcases. Twenty one percent of carcases reached a pH of 6 by 25 o C and 36% did not reach a pH of 6 by 18 o C. The abattoir in this study had a very fast chilling regime that will result in a lower temperature at which the carcase reaches pH 6 and accounts for the low number of carcases reaching a pH of 6 between 18-25 o C.There was no effect of different current and pulse widths (not including the unstimulated control) on rate of decline, temperature at pH 6 or initial pH that could be due to the late application of electrical stimulation post-mortem when muscle contraction is dependant on direct muscle stimulation (Morton and Newbold, 1982). The combination of 2.5ms and 1000mA was the best performing treatment with the highest percentage of carcases hitting the window (60%) and resulted in only 10% of carcases not reaching pH 6 by 18 o C, making it the most suitable to an abattoir with a fast chilling regime.…”

mentioning

confidence: 91%

“…There was no effect of different current and pulse widths (not including the unstimulated control) on rate of decline, temperature at pH 6 or initial pH that could be due to the late application of electrical stimulation post-mortem when muscle contraction is dependant on direct muscle stimulation (Morton and Newbold, 1982). The combination of 2.5ms and 1000mA was the best performing treatment with the highest percentage of carcases hitting the window (60%) and resulted in only 10% of carcases not reaching pH 6 by 18 o C, making it the most suitable to an abattoir with a fast chilling regime.…”

mentioning

confidence: 93%

Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir

Pearce

Hopkins

Toohey

et al. 2006

Aust. J. Exp. Agric.

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The current study evaluated the effectiveness of a medium voltage post-dressing electrical stimulation unit at different current and pulse width settings on pH decline. The objective was to optimise these settings to ensure that a high proportion of carcasses would reach pH 6.0 when the carcass was between 18–25°C according to the guidelines set by the Australian Sheep Meat Eating Quality (SMEQ) program. In the first experiment, 3 different current (400, 700 and 1000 mA) and pulse width (1, 2.5 and 5 ms) settings plus a control (0 mA and 0 ms) were applied to carcasses for 34 s at a frequency of 15 Hz with 7 sheep per treatment over 3 consignments (n = 210 carcasses). The pH–temperature decline was evaluated for all carcasses. Based on the SMEQ guidelines, 43% of stimulated carcasses reached a pH of 6.0 between a carcass temperature of 18–25°C, compared with 14% of unstimulated controls. Furthermore, 21% of carcasses reached a pH of 6.0 before the carcass temperature reached 25°C and 36% did not reach a pH of 6.0 by the time the carcass was 18°C. Alternatively, under the Meat Standards Australia (MSA) pH–temperature guidelines, carcasses should reach pH 6.0 between 12 and 35°C; 87% of stimulated carcasses reached a pH of 6.0 between 12–35°C, compared with 39% of unstimulated controls. One percent of carcasses reached a pH of 6.0 before the carcass temperature reached 35°C and 12% did not reach a pH of 6.0 by a carcass temperature by the time the carcass was 12°C. The abattoir in this study had a very fast chilling regime which resulted in carcasses reaching pH 6.0 at low temperatures and accounted for the low number of carcasses reaching a pH of 6.0 between 18–25°C. There was no effect of different current and pulse widths on the rate of decline, temperature at pH 6.0 or initial pH, which was attributed to the late application of electrical stimulation postmortem when muscle contraction is dependant on direct muscle stimulation. The combination of 2.5 ms and 1000 mA was the best performing treatment with respect to both SMEQ and MSA guidelines and the number of carcasses reaching the pH–temperature window. This treatment had the highest percentage of carcasses reaching the SMEQ window (60%) and MSA window (97%). Furthermore, it resulted in the lowest number of carcasses not reaching pH 6.0 by a carcass temperature of either 12 or 18°C, making it the most suitable to an abattoir with a fast chilling regime. Modulation and frequency manipulation of the segmented electrodes were assessed with the frequency manipulation resulting in the greatest stimulation response. Further work is needed to understand the effect of manipulating the frequency on the system overall or of the individual modules as well as changing the stimulation time.

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Pathways of high and low voltage electrical stimulation in sheep carcasses

Cited by 18 publications

References 22 publications

The efficacy of high and low voltage electrical stimulation under different chilling regimes

The efficacy of high and low voltage electrical stimulation under different chilling regimes

Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir

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