Special fed veal calves (N = 75) were slaughtered in study 1 and assigned to the following treatments; control (C), electrical stimulation (ES) immediately postmortem for 20 s (ES20–IP) or 40 s (ES40–IP), and ES 10 min postmortem for 20 s (ES20–10) or 40 s (ES40–10) using a Jarvis BV 80 electrical stimulator. Temperature, pH and 24 h carcass traits were evaluated. ES durations of 40 s produced more desirable carcass traits. In study 2, 40 calves were slaughtered and assigned to C or ES40–IP treatments. Temperature, pH, carcass characteristics, purge loss, percent free water, color stability, Warner‐Bratzler shear force and palatability of biceps femoris slices were evaluated. ES reduced (P < 0.05) pH (at 45 min, 3 h and 24 h) and decreased (P < 0.05) percentage free water, but did not affect color stability, palatability or shear force values of veal from study 2. Low voltage ES enhanced postmortem pH decline in both studies (especially in study 1) and improved the 24 h (postmortem) longissimus characteristics of veal in study 1.
|Original language||English (US)|
|Number of pages||11|
|Journal||Journal of Muscle Foods|
|State||Published - Dec 1994|
ASJC Scopus subject areas
- Food Science