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 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels 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 °C.
Conclusion: the HVES had positive effects on meat quality and color stability, in contrast to undesirable consumer preferences.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757280 | PMC |
| http://dx.doi.org/10.1016/S2221-1691(13)60144-6 | DOI Listing |
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