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Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality‐Indicating Characteristics of Beef Carcasses
Author(s) -
STIFFLER D. M.,
SMITH G. C.,
SAVELL J. W.,
DUTSON T. R.,
GRIFFIN C. L.,
ORCUTT M. W.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13229.x
Subject(s) - marbled meat , stimulation , materials science , chemistry , medicine , zoology , biology
Electrical stimulation, both high‐voltage (HVES; 55OV) and low‐voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat‐ring” score. Contrasts were made between LVES‐A (35V), LVES‐B (60V) and nonstimulated sides. LVES‐A resulted in brighter color of lean but lower marbling scores than did LVES‐B. LVES‐B produced brighter lean color and lower “heat‐ring” scores as compared to that of controls. Use of LVES‐A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two‐toning than did the “Free” sides and the controls.