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Reassessing the principles of electrical stimulation

Author:
Simmons, N.J., Daly, C.C., Cummings, T.L., Morgan, S.K., Johnson, N.V., Lombard, A.
Source:
Meat science 2008 v.80 no.1 pp. 110-122
ISSN:
0309-1740
Subject:
slaughterhouses, slaughter, electrical treatment, meat carcasses, temperature, pH, meat quality, texture, meat tenderness, color, drip loss, tenderizing, pale soft exudative meat, risk reduction
Abstract:
The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat quality are reviewed. Evidence to support an effect of ES on tenderness (and other meat quality attributes) based solely on changes in the pH/temperature profile within carcass muscles are presented. The interactions between electrical parameters and the contraction responses of carcass muscles are described to provide generalised principles to guide the design of electrical stimulation technology. The commercial risks to meat quality of inappropriate use of electrical stimulation, particularly excessive stimulation to produce PSE-like conditions, are considered.
Agid:
732366