Efficacy of carcass electrical stimulation in meat quality enhancement: a review
The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37405/ http://psasir.upm.edu.my/id/eprint/37405/7/Efficacy%20of%20carcass%20electrical%20stimulation%20in%20meat%20quality%20enhancement.pdf |
| _version_ | 1848848599672160256 |
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| author | Adeyemi, Kazeem Dauda Sazili, Awis Qurni |
| author_facet | Adeyemi, Kazeem Dauda Sazili, Awis Qurni |
| author_sort | Adeyemi, Kazeem Dauda |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality. |
| first_indexed | 2025-11-15T09:37:04Z |
| format | Article |
| id | upm-37405 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:37:04Z |
| publishDate | 2014 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-374052015-09-01T04:39:21Z http://psasir.upm.edu.my/id/eprint/37405/ Efficacy of carcass electrical stimulation in meat quality enhancement: a review Adeyemi, Kazeem Dauda Sazili, Awis Qurni The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality. Asian-Australasian Association of Animal Production Societies 2014-03 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37405/7/Efficacy%20of%20carcass%20electrical%20stimulation%20in%20meat%20quality%20enhancement.pdf Adeyemi, Kazeem Dauda and Sazili, Awis Qurni (2014) Efficacy of carcass electrical stimulation in meat quality enhancement: a review. Asian-Australasian Journal of Animal Sciences, 27 (3). pp. 447-456. ISSN 1011-2367; ESSN: 1976-5517 http://ajas.info/current/?vol=27&no=3 10.5713/ajas.2013.13463 |
| spellingShingle | Adeyemi, Kazeem Dauda Sazili, Awis Qurni Efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| title | Efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| title_full | Efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| title_fullStr | Efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| title_full_unstemmed | Efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| title_short | Efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| title_sort | efficacy of carcass electrical stimulation in meat quality enhancement: a review |
| url | http://psasir.upm.edu.my/id/eprint/37405/ http://psasir.upm.edu.my/id/eprint/37405/ http://psasir.upm.edu.my/id/eprint/37405/ http://psasir.upm.edu.my/id/eprint/37405/7/Efficacy%20of%20carcass%20electrical%20stimulation%20in%20meat%20quality%20enhancement.pdf |