Applied and emerging methods for meat tenderization: A comparative perspective
The tenderization process, which can be influenced by both pre‐and post‐slaughter
interventions, begins immediately after an animal's death and is followed with the disruption …
interventions, begins immediately after an animal's death and is followed with the disruption …
[HTML][HTML] Efficacy of carcass electrical stimulation in meat quality enhancement: A review
KD Adeyemi, AQ Sazili - Asian-Australasian journal of animal …, 2014 - ncbi.nlm.nih.gov
The use of electrical stimulation (ES) as a management tool to improve meat quality and
efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast …
efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast …
Effects of electrical stimulation on meat quality of lamb and goat meat
Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was
investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and …
investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and …
A meta-analysis of the effectiveness of high, medium, and low voltage electrical stimulation on the meat quality of small ruminants
A Abhijith, FR Dunshea, RD Warner, BJ Leury, M Ha… - Foods, 2020 - mdpi.com
The current study is a meta-analysis of the effects of electrical stimulation (ES, n= 28 papers)
with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on …
with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on …
Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats
BWB Holman, ES Toohey, TA Lamb, DL Hopkins - Meat Science, 2024 - Elsevier
Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and
meat quality of Australian rangeland goats were investigated. 64 rangeland goats were …
meat quality of Australian rangeland goats were investigated. 64 rangeland goats were …
Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses
Two post slaughter procedures namely, electrical stimulation (220 V for 30 s, then chilling at
4° C) and delayed chilling without electrical stimulation (10–15° C for 6 h, 4° C until 24 h) …
4° C) and delayed chilling without electrical stimulation (10–15° C for 6 h, 4° C until 24 h) …
Effects of high voltage electrical stimulation on meat quality of beef carcasses.
A total of 40 beef were used to determine the effects of High Voltage Electrical Stimulation
(HVES; 500-800 V) on improving meat quality. ES was applied to the right half carcasses …
(HVES; 500-800 V) on improving meat quality. ES was applied to the right half carcasses …
Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses
EG Mombeni, MG Mombeini, LC Figueiredo… - Asian Pacific journal of …, 2013 - Elsevier
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 50 …
on rapid decreases in pH values and improvements in meat quality. Methods A total of 50 …
Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass
Three post-slaughter methods, electrical stimulation and immediate chilling (ES-IC), non-
stimulation and delayed chilling (NS-DC), and non-stimulation and immediate chilling (NS …
stimulation and delayed chilling (NS-DC), and non-stimulation and immediate chilling (NS …