Reassessing the principles of electrical stimulation

Simmons, Nicola; Daly, C. C.; Cummings, Tracey L.; Morgan, S.K.; Johnson, N.V.; Lombard, A.

doi:10.1016/j.meatsci.2008.05.006

Cited by 76 publications

(82 citation statements)

References 31 publications

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“…The differences in the muscle post-mortem changes can be explained in terms of muscle stimulation by the electrical current, causing the muscle contraction and trigging metabolic processes that accelerate the progress of rigor. This is not surprising when we consider that the electric stimulation can be used to shorten the pre-rigor period in terrestrial animals (Simmons et al 2008). Erikson et al (2012) reported that electrical stunning method applied in air (107 V rms 0.5+0.2 A rms for 0.5 or 15 s) did not affect cod quality, at least not to different extents, apart from some minor (but significant) differences related to the eyes and skin.…”

Section: Quality Indicatorsmentioning

confidence: 89%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/ killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single-or two-stage electrical stunning/ killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K 1 values were also evaluated during refrigerated storage until spoilage. The stunning/ killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single-or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible prerigor filleting remain to be studied in depth.

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Section: Quality Indicatorsmentioning

confidence: 89%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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“…Following splitting of the carcass, trimmed side weights were recorded. Within 45 min of exsanguination HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s; Simmons et al 2008) was applied to the right sides. Immediately following stimulation, an initial (1 h) pH and temperature was recorded posterior to the grade site on both left and right longissimus lumborum (LL) using a Hanna HI99163 pH meter equipped with a Hanna Smart electrode for meat (model #FC232; Hanna Instruments, Laval, QC, Canada).…”

Section: Animal Selection and Slaughtermentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

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“…Electrical stimulation prevents cold toughening after slaughter by accelerating the pH fall (24 h pH = 5.56 vs. 5.67 for stimulated and control carcass sides, respectively, P < 0.001) and, consequently, reduces the need for an extended aging process to resolve the rigor contraction (Simmons et al 2008). Calpain-induced proteolysis and physical muscle damage have also been suggested as part of the mechanism involved with the lower shear force values observed in meat from electrically stimulated beef (Dransfield 1992; Huff-Lonergan et al 1995; Koohmaraie 1996).…”

Section: Resultsmentioning

confidence: 99%

“…The benefits of electrical stimulation on meat tenderness can be explained by several mechanisms, including prevention of cold toughening by faster postmortem pH drop, calpain-induced proteolysis, and physical muscle damage (Dransfield 1992;Huff-Lonergan et al 1995;Koohmaraie 1996;Simmons et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Relative contribution of electrical stimulation to beef tenderness compared to other production factors

et al. 2016

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Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect did not persist beyond 6 d of aging for yearling-fed steers. However, electrical stimulation prevents cold toughening in lighter, leaner carcasses.Key words: aging, carcass, cold toughening, fat thickness, shear force.Résumé : Le vieillissement explique >45 % de la variabilité dans la tendreté du boeuf (>45 %), tandis que la stimulation électrique explique >12 %. L'effet de la stimulation électrique était significatif chez les jeunes bovins jusqu'à 27 jours de vieillissement. Par contre, l'effet ne persistait pas au-delà de 6 jours de vieillissement dans le groupe de bovins d'un an. La stimulation électrique prévient le durcissement à froid dans les carcasses plus légères et moins grasses.Mots-clés : vieillissement, carcasse, durcissement à froid, épaisseur de gras, forces de cisaillement.

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Reassessing the principles of electrical stimulation

Cited by 76 publications

References 31 publications

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Relative contribution of electrical stimulation to beef tenderness compared to other production factors

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