title: Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi.
abstract: Three groups of male Friesian veal calves (in total, 92) were slaughtered in separate series. Within each group, a subgroup (selected on the basis of blood characteristics determined 1 week ante mortem) was electrically stimulated immediately after bleeding (64 s-Mitab® Low voltage unit). Carcasses were transferred ca. 25 min post mortem (pm) to a cooler at 6°C and ca 2 h pm to a cooler at 3°C. Electrical stimulation (ES) increased brightness and, to a lesser extent, yellowness, of the freshly cut surface (6th rib Longissimus dorsi, 24 h pm) but resulted also in a diminished water-holding capacity (WHC) of the veal meat. The effect of ES on tenderness (Warner-Bratzler shear force, 48 h pm) is positive for two of the three groups but negative for the third. This indicates that ES probably results in two opposite effects on tenderness-'toughening', as a result of the sarcomere shortening which occurred in all three groups, and 'tenderizing', as a result of microscopical fibre disruption. Our data indicate that disadvantages of ES may outweigh advantages when followed by moderate cooling.
authors: Onderzoekscentrum voor Voeding, Veeteelt en Vleestechnologie (OVVV), Faculteit van de Landbouwwetenschappen, Rijksuniversiteit Gent, Belgium.
authors: B
authors: B
authors: Buts
authors: M
authors: M
authors: Casteels
authors: E
authors: E
authors: Claeys
authors: D
authors: D
authors: Demeyer