Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color
Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quali...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/1065 |
| _version_ | 1797534426117177344 |
|---|---|
| author | Christina Bakker Keith Underwood Judson Kyle Grubbs Amanda Blair |
| author_facet | Christina Bakker Keith Underwood Judson Kyle Grubbs Amanda Blair |
| author_sort | Christina Bakker |
| collection | DOAJ |
| description | Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (<i>p</i> < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (<i>p</i> < 0.001). Instrumental color values were increased for ES compared to Control sides (<i>p</i> < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics. |
| first_indexed | 2024-03-10T11:29:27Z |
| format | Article |
| id | doaj.art-23ac6aa789754c7b814f1e631fbfada9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:29:27Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-23ac6aa789754c7b814f1e631fbfada92023-11-21T19:19:48ZengMDPI AGFoods2304-81582021-05-01105106510.3390/foods10051065Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak ColorChristina Bakker0Keith Underwood1Judson Kyle Grubbs2Amanda Blair3Department of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USADepartment of Animal Science, South Dakota State University, Brookings, SD 57007, USAElectrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (<i>p</i> < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (<i>p</i> < 0.001). Instrumental color values were increased for ES compared to Control sides (<i>p</i> < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics.https://www.mdpi.com/2304-8158/10/5/1065beefelectrical stimulationglycolytic potentialqualitytemperature decline |
| spellingShingle | Christina Bakker Keith Underwood Judson Kyle Grubbs Amanda Blair Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color Foods beef electrical stimulation glycolytic potential quality temperature decline |
| title | Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color |
| title_full | Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color |
| title_fullStr | Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color |
| title_full_unstemmed | Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color |
| title_short | Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color |
| title_sort | low voltage electrical stimulation of beef carcasses slows carcass chilling rate and improves steak color |
| topic | beef electrical stimulation glycolytic potential quality temperature decline |
| url | https://www.mdpi.com/2304-8158/10/5/1065 |
| work_keys_str_mv | AT christinabakker lowvoltageelectricalstimulationofbeefcarcassesslowscarcasschillingrateandimprovessteakcolor AT keithunderwood lowvoltageelectricalstimulationofbeefcarcassesslowscarcasschillingrateandimprovessteakcolor AT judsonkylegrubbs lowvoltageelectricalstimulationofbeefcarcassesslowscarcasschillingrateandimprovessteakcolor AT amandablair lowvoltageelectricalstimulationofbeefcarcassesslowscarcasschillingrateandimprovessteakcolor |