Electrical stimulation

C. E. Devine; D. L. Hopkins; I. H. Hwang; D. M. Ferguson; I. Richards

doi:10.1016/B978-0-12-384731-7.00149-5

Electrical stimulation

C. E. Devine^*
, D. L. Hopkins
, I. H. Hwang
, D. M. Ferguson
, I. Richards

^*Corresponding author for this work

Department of Animal Science

Research output: Contribution to conference › Chapter › peer-review

19 Scopus citations

Abstract

Electrical stimulation (ES) involves passing a current through a carcasses to hasten the process of rigor mortis at which point muscles are protected from adverse effects. This ensures meat is tender under rapid carcass chilling regimens by avoiding cold shortening and toughening. Optimum ES parameters ensure the greatest tenderness under all situations and there are minimal negative effects. With increasing delays before ES, higher voltages are required. ES parameters must consider the appropriate waveform, pulse frequency, duration, prestimulation delay, chilling rate, and the type of species involved.

Original language	English
Title of host publication	Encyclopedia of Meat Sciences
Publisher	Elsevier Inc.
Pages	486-496
Number of pages	11
ISBN (Electronic)	9780123847317
ISBN (Print)	9780123847348
DOIs	https://doi.org/10.1016/B978-0-12-384731-7.00149-5
State	Published - 2014.01.1

Keywords

Aging
Cytoskeletal proteins
Drip
Electrical stimulation
Postmortem
Preslaughter
Pulsed waveforms
Rigor
Rigor mortis
Shear force
Temperature
Tenderization
Ultimate pH

Access to Document

10.1016/B978-0-12-384731-7.00149-5

Cite this

@inbook{2b412878ddab49658d05a22117d4c6e3,

title = "Electrical stimulation",

abstract = "Electrical stimulation (ES) involves passing a current through a carcasses to hasten the process of rigor mortis at which point muscles are protected from adverse effects. This ensures meat is tender under rapid carcass chilling regimens by avoiding cold shortening and toughening. Optimum ES parameters ensure the greatest tenderness under all situations and there are minimal negative effects. With increasing delays before ES, higher voltages are required. ES parameters must consider the appropriate waveform, pulse frequency, duration, prestimulation delay, chilling rate, and the type of species involved.",

keywords = "Aging, Cytoskeletal proteins, Drip, Electrical stimulation, Postmortem, Preslaughter, Pulsed waveforms, Rigor, Rigor mortis, Shear force, Temperature, Tenderization, Ultimate pH",

author = "Devine, \{C. E.\} and Hopkins, \{D. L.\} and Hwang, \{I. H.\} and Ferguson, \{D. M.\} and I. Richards",

year = "2014",

month = jan,

day = "1",

doi = "10.1016/B978-0-12-384731-7.00149-5",

language = "English",

isbn = "9780123847348",

pages = "486--496",

booktitle = "Encyclopedia of Meat Sciences",

publisher = "Elsevier Inc.",

}

TY - CHAP

T1 - Electrical stimulation

AU - Devine, C. E.

AU - Hopkins, D. L.

AU - Hwang, I. H.

AU - Ferguson, D. M.

AU - Richards, I.

PY - 2014/1/1

Y1 - 2014/1/1

N2 - Electrical stimulation (ES) involves passing a current through a carcasses to hasten the process of rigor mortis at which point muscles are protected from adverse effects. This ensures meat is tender under rapid carcass chilling regimens by avoiding cold shortening and toughening. Optimum ES parameters ensure the greatest tenderness under all situations and there are minimal negative effects. With increasing delays before ES, higher voltages are required. ES parameters must consider the appropriate waveform, pulse frequency, duration, prestimulation delay, chilling rate, and the type of species involved.

AB - Electrical stimulation (ES) involves passing a current through a carcasses to hasten the process of rigor mortis at which point muscles are protected from adverse effects. This ensures meat is tender under rapid carcass chilling regimens by avoiding cold shortening and toughening. Optimum ES parameters ensure the greatest tenderness under all situations and there are minimal negative effects. With increasing delays before ES, higher voltages are required. ES parameters must consider the appropriate waveform, pulse frequency, duration, prestimulation delay, chilling rate, and the type of species involved.

KW - Aging

KW - Cytoskeletal proteins

KW - Drip

KW - Electrical stimulation

KW - Postmortem

KW - Preslaughter

KW - Pulsed waveforms

KW - Rigor

KW - Rigor mortis

KW - Shear force

KW - Temperature

KW - Tenderization

KW - Ultimate pH

UR - https://www.scopus.com/pages/publications/84992502126

U2 - 10.1016/B978-0-12-384731-7.00149-5

DO - 10.1016/B978-0-12-384731-7.00149-5

M3 - Chapter

AN - SCOPUS:84992502126

SN - 9780123847348

SP - 486

EP - 496

BT - Encyclopedia of Meat Sciences

PB - Elsevier Inc.

ER -

Electrical stimulation

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this