title: Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses.
abstract: OBJECTIVE
  To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality.
  
  
  METHODS
  A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h, while color stability was examined seven days after slaughter.
  
  
  RESULTS
  HVES decreased the pH values of the meat and accelerated rigor mortis (P<0.05). HVES caused differences in instrumental color values compared with the control groups across the ageing period at 4 °C.
  
  
  CONCLUSIONS
  the HVES had positive effects on meat quality and color stability, in contrast to undesirable consumer preferences.
authors.affiliation: Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran. E.Mombeni@hotmail.com
authors.forename: Ehsan Gharib
authors.initials: EG
authors.lastname: Mombeni
authors.forename: Manoochehr Gharib
authors.initials: MG
authors.lastname: Mombeini
authors.forename: Lucas Chaves
authors.initials: LC
authors.lastname: Figueiredo
authors.forename: Luciano Soares Jacintho
authors.initials: LS
authors.lastname: Siqueira
authors.forename: Debora Testoni
authors.initials: DT
authors.lastname: Dias
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D002417:Cattle; D004558:Electric Stimulation; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis / Q000528:radiation effects / Q000592:standards*; D013696:Temperature; D013997:Time Factors
keywords: Beef; Electrical stimulation; High voltage; pH