TY  - JOUR
T1  - Effects of High Voltage Electrical Stimulation on Meat Quality of Beef Carcasses
AU - Ergun, O. AU - Kahraman, T. AU - Bingol, E.B. AU - Nazli, O. Cetin, B. 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 3
SP  - 556
EP  - 560
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.556.560
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.556.560
KW  - sensorial properties
KW  -texture
KW  -colour
KW  -carcass
KW  -Electrical stimulation
AB  - 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.
ER  -