Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and colour stability in chilled beef carcasses

Authors

  • EG Mombeni Veterinary Medicine, Shahid Chamran University of Ahvaz
  • MG Mombeini Provincial Animal Diseases Control and Monitoring, Khuzestan Province Veterinary Organization
  • LC Figueiredo Manager of Marfrig Slaughterhouse Plant, Promissao
  • LSJ Siqueira Veterinary Inspector of Federal Inspection (SIF 3712), Promissao
  • DT Dias Mechanical Engineering Faculty, Shahid Chamran University
  • AG Mombeini Mechanical Engineering Faculty, Shahid Chamran University

DOI:

https://doi.org/10.3329/bvet.v30i1.16283

Keywords:

Effects of high voltage, stimulation,

Abstract

Fifty beef carcasses were used to determine the effects of High Voltage Electrical Stimulation (HVES, 800 Volts) on pH and meat quality. Meat from M. longissimus dorsi was examined for pH and temperature at 1, 2, 5, 10 and 24 hours, while tenderness and colour were examined seven days after slaughter. HVES decreased the pH of the meat and accelerated rigor mortis (P<0.05). HVES improved tenderness and colour compared with the control group across the ageing period at 4oC. It is suggested that HVES had positive effects on tenderness and colour.

DOI: http://dx.doi.org/10.3329/bvet.v30i1.16283

Bangl. vet. 2013. Vol. 30, No. 1, 33-38

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Published

2013-09-01

How to Cite

Mombeni, E., Mombeini, M., Figueiredo, L., Siqueira, L., Dias, D., & Mombeini, A. (2013). Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and colour stability in chilled beef carcasses. Bangladesh Veterinarian, 30(1), 33–38. https://doi.org/10.3329/bvet.v30i1.16283

Issue

Vol. 30 No. 1 (2013)

Section

Articles