A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants
The current study is a meta-analysis of the effects of electrical stimulation (ES, <i>n</i> = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat q...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1587 |
| _version_ | 1797549018186776576 |
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| author | Archana Abhijith Frank R. Dunshea Robyn D. Warner Brian J. Leury Minh Ha Surinder S. Chauhan |
| author_facet | Archana Abhijith Frank R. Dunshea Robyn D. Warner Brian J. Leury Minh Ha Surinder S. Chauhan |
| author_sort | Archana Abhijith |
| collection | DOAJ |
| description | The current study is a meta-analysis of the effects of electrical stimulation (ES, <i>n</i> = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (<i>p</i> < 0.001), Warner–Bratzler shear force (WBSF) (<i>p</i> < 0.001), cooking loss (<i>p</i> < 0.05), and purge loss (<i>p</i> < 0.001). In addition, sarcomere length (<i>p</i> < 0.01), myofibrillar-fragmentation index (MFI) (<i>p</i> < 0.001), and color (L*, a*, b*) (<i>p</i> < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values. |
| first_indexed | 2024-03-10T15:08:48Z |
| format | Article |
| id | doaj.art-2efab01fe12640d5a75a15688ef92cf9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:08:48Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2efab01fe12640d5a75a15688ef92cf92023-11-20T19:29:44ZengMDPI AGFoods2304-81582020-11-01911158710.3390/foods9111587A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small RuminantsArchana Abhijith0Frank R. Dunshea1Robyn D. Warner2Brian J. Leury3Minh Ha4Surinder S. Chauhan5School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, AustraliaThe current study is a meta-analysis of the effects of electrical stimulation (ES, <i>n</i> = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (<i>p</i> < 0.001), Warner–Bratzler shear force (WBSF) (<i>p</i> < 0.001), cooking loss (<i>p</i> < 0.05), and purge loss (<i>p</i> < 0.001). In addition, sarcomere length (<i>p</i> < 0.01), myofibrillar-fragmentation index (MFI) (<i>p</i> < 0.001), and color (L*, a*, b*) (<i>p</i> < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.https://www.mdpi.com/2304-8158/9/11/1587electrical stimulationmeat colorsmall ruminantstendernesswater holding capacity |
| spellingShingle | Archana Abhijith Frank R. Dunshea Robyn D. Warner Brian J. Leury Minh Ha Surinder S. Chauhan A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants Foods electrical stimulation meat color small ruminants tenderness water holding capacity |
| title | A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants |
| title_full | A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants |
| title_fullStr | A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants |
| title_full_unstemmed | A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants |
| title_short | A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants |
| title_sort | meta analysis of the effectiveness of high medium and low voltage electrical stimulation on the meat quality of small ruminants |
| topic | electrical stimulation meat color small ruminants tenderness water holding capacity |
| url | https://www.mdpi.com/2304-8158/9/11/1587 |
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