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

被引：4

作者：

Ehsan Gharib Mombeni ^{[1
]}

Manoochehr Gharib Mombeini ^{[2
]}

Lucas Chaves Figueiredo ^{[3
]}

Luciano Soares Jacintho Siqueira ^{[4
]}

Debora Testoni Dias ^{[4
]}

机构：

[1] Veterinary Medicine,Shahid Chamran University of Ahvaz

[2] Provincial Animal Diseases Contro and Monitoring,Khuzestan province Veterinary Organization

[3] Manager of Marfrig slaughter house plant

[4] Veterinary Inspector of Federal Inspection(SIF 3712)

来源：

Asian Pacific Journal of Tropical Biomedicine | 2013年 / 09期

关键词：

Beef; Electrical stimulation; High voltage; pH;

D O I：

暂无

中图分类号：

S879.2 [肉类的综合利用];

学科分类号：

083203 ;

摘要：

Objective:To determine the effects of high voltage electrical stimulation(HVES,800 Voltage)on rapid decreases in pH values and improvements in meat quality.Methods:A total of SO beef carcasses were applied,divided into two groups,one as a control and another for HVES.Meat quality was evaluated based on M.hngissimus dorsi by examining pH and temperature leveb at 1,2,5,10 and 24 h,while color stability was examined seven days after slaughter.Results:HVES decreased the pH values of the meat and accelerated rigor mortis(P<0.05).HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4℃.Conclusion:the HVES had positive effects on meat quality and color stability,in contrast to undesirable consumer preferences.

引用

页码：716 / 719

页数：4

共 13 条

[1] Y.H.B. Kim,S.M. Lonergan,J.K. Grubbs,S.M. Cruzen,A.N. Fritchen,A. della Malva,R. Marino,E. Huff-Lonergan.Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging[J].Meat Science,2013
[2] Louise P. O'Dowd,Joshua M. Arimi,Francesco Noci,Denis A. Cronin,James G. Lyng.An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle[J].Meat Science,2013
[3] E.S. Toohey,R. van de Ven,J.M. Thompson,G.H. Geesink,D.L. Hopkins.SmartStretch? Technology[J].Meat Science,2012(1)
[4] Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions
Perlo, Flavia
Bonato, Patricia
Fabre, Romina
Teira, Gustavo
Tisocco, Osvaldo
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2012, 92 (10) : 2183 - 2187
[5] M. Hope-Jones,P.E. Strydom,L. Frylinck,E.C. Webb.Effect of dietary beta-agonist treatment, vitamin D 3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers[J].Meat Science,2011(3)
[6] High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses
King, DA
Voges, KL
Hale, DS
Waldron, DF
Taylor, CA
Savell, JW
[J]. MEAT SCIENCE, 2004, 68 (04) : 529 - 535
[7] Optimising a rapid chilling system for lamb carcasses
McGeehin, B
Sheridan, JJ
Butler, F
[J]. JOURNAL OF FOOD ENGINEERING, 2002, 52 (01) : 75 - 81
[8] Electrical stimulation of red deer (Cervus elaphus) carcasses -: effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity
Wiklund, E
Stevenson-Barry, JM
Duncan, SJ
Littlejohn, RP
[J]. MEAT SCIENCE, 2001, 59 (02) : 211 - 220
[9] Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality
Janz, JAM
Aalhus, JL
Price, MA
[J]. MEAT SCIENCE, 2001, 57 (04) : 403 - 411
[10] The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle
Hwang, IH
Thompson, JM
[J]. MEAT SCIENCE, 2001, 58 (02) : 135 - 144

← 1 2 →