@article{MAKHILLJAVA2010932042,
    title = {Effects of High Voltage Electrical Stimulation on Meat Quality of Beef Carcasses},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {9},
    number = {3},
    pages = {556-560},
    year = {2010},
    issn = {1680-5593},
    doi = {javaa.2010.556.560},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2010.556.560},
    author = {O.,T.,E.B. and},
    keywords = {sensorial properties,texture,colour,carcass,Electrical stimulation},
    abstract = {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 and the left halves were kept as control group. Meat quality was evaluated on <I>M. longissimus dorsi</I> and <I>M. semimembranosus</I> by examining pH at 0, 3, 6 and 24 h; Shear Force (SF), colour (L*, a*, b*) and sensory values at 2 and 7 days of post-slaughter period. As a result, ES introduced faster decrease and lower values of pH decline compared to the control group (p&lt;0.001). The lowest SF values were demonstrated from the ES applied samples. Significant differences of redness (a*) and sensorial values were measured between ES and control groups. It was observed that HVES is a useful method for improving quality criteria of beef meat.}
    }