Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir. (March 2019)

• Record Type: Journal Article
• Authors: Zhang, Yimin; Ji, Xiaokai; Mao, Yanwei; Luo, Xin; Zhu, Lixian; Hopkins, David L.
• Is Part Of: Meat science. Volume 149(2019)
• Page Start: 47
• Page End: 54
• Publication Date: 2019-03
• Subjects: Electrical stimulation -- Temp@pH 6.0 -- Meat tenderness -- Meat colour; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.11.011
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A: 1A, 1.55 ms pulse width, 27 s; B: 0.55A, 1 ms pulse width, 34 s; C: 0.55A, 2 ms pulse width, 20s) were applied to beef carcases ( n = 24; 319 ± 26.4 kg), in the context of a very slow pH decline rate in the abattoir. All the ES combinations significantly accelerated the rate of pH decline (reflected by temp@pH 6.0, i.e. temperature when pH drops to 6.0), resulting in a tenderness improvement even after 14 days ageing compared to the controls. Sarcomere length was not different between treatments and controls, and it was not a contributor to the tenderness improvement, instead, physical disruption revealed by transmission electron microscopic images may have led to the improvement. Retail colour was significantly improved by either combination B or C after 7 days of ageing. Combination B shows the most promise for commercial application, however, verification on more animals is required before commercial adoption.