Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir

Yimin Zhang, Xiaokai Ji, Yanwei Mao, Xin Luo, Lixian Zhu, David L. Hopkins

Research output: Contribution to journalArticle

1 Citation (Scopus)

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.
Original languageEnglish
Pages (from-to)47-54
Number of pages8
JournalMeat Science
Volume149
Early online date14 Nov 2018
DOIs
Publication statusPublished - 01 Mar 2019

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