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Sunday, July 19, 2020 | History

2 edition of effect of prerigor electrical stimulation of beef muscle on selected bacteria found in the catalog.

effect of prerigor electrical stimulation of beef muscle on selected bacteria

Michael DuWayne Nygaard

effect of prerigor electrical stimulation of beef muscle on selected bacteria

by Michael DuWayne Nygaard

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Published .
Written in English

    Subjects:
  • Beef.

  • Edition Notes

    Statementby Michael DuWayne Nygaard.
    The Physical Object
    Pagination[7] 42 leaves, bound :
    Number of Pages42
    ID Numbers
    Open LibraryOL14211970M

    Goals / Objectives (1) Evaluate the effectiveness of post-mortem electrical stimulation in preventing the toughness associated with pre-rigor harvesting. (2) Determine impact post-mortem electrical stimulation on production efficiency, product yield, and operating costs. (3) Compare the effects carbon dioxide and electrical stunning of broiler chicken have on: a) bleeding efficiency and the. Discover Labster's award-winning virtual lab catalog with simulations in Biology, Chemistry, and more.

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency , and V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. Rigor mortis (Latin: rigor "stiffness", and mortis "of death"), or postmortem rigidity, is the third stage of is one of the recognizable signs of death, characterized by stiffening of the limbs of the corpse caused by chemical changes in the muscles postmortem. In humans, rigor mortis can occur as soon as four hours after death.

    Beef joints at three pH levels were vacuum packed and stored at 1°C in materials with different gas permeabilities. Dark‐cutting, high pH beef (pH –) developed a green discoloration (greening) in all the packaging materials and had a putrid odour when the packs were opened after 9 weeks. the same type of spoilage occurred at pH – in materials of relatively high gas. 25 in beef High temperature, pre-rigor chilling 16°C for 16 hours Electrical stimulation volts pre-rigor chilling Electrical stimulation Calcium chloride infusion/injection. Exogenous. Splotched Muscle in Beef Cause: Short-term violent excitement ruptures capillaries in fat and muscle.


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Effect of prerigor electrical stimulation of beef muscle on selected bacteria by Michael DuWayne Nygaard Download PDF EPUB FB2

THE EFFECT OF PRERIGOR ELECTRICAL STIMULATION OF BEEF MUSCLE ON SELECTED BACTERIA INTRODUCTION The process of post-mortem electrical stimulation of meat carcasses is a method gaining wide acceptance for increasing the tenderness of meat. The concept of using electrical shock was first suggested by.

The effect of prerigor electrical stimulation of beef muscle on selected bacteria Public Deposited. Analytics This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment.

The effect of electric current on microorganisms in Author: Michael DuWayne Nygaard. The effect of prerigor electrical stimulation of beef muscle on selected bacteria.

Abstract. Graduation date: This investigation was designed to study the possible effects of\ud the electrical stimulation of beef muscle on microorganisms present on\ud the meat surface during and after treatment. The effect of electric\ud current on. Data reported in many studies suggest that electrical stimulation, through hastening rigor changes, can significantly reduce in the carcasses of meat animals the phenomenon of cold shortening, one.

The objective of this study was to determine the impact of 3 hrs pre-rigor holding temperatures and low voltage electrical stimulation (ES), on the activities of small heat shock proteins (sHSP) and µ-calpain and tenderness of bull beef.

Paired loins (M. longissimus lumborum) from 13 bulls were hot-boned within 40 min of slaughter, immediately electrically stimulated and subjected to various Cited by: 1. AC had some effect on each of the bacteria but the only real effect on growth with electrical stimulation was on pseudomonas.

Any effect seen on Escherichia coli and Staphylococcus aureus was small. For pseudomonas, the growth reduction at either AC current was large.

To determine the effects of high voltage electrical stimulation (HVES, Voltage) on rapid decreases in pH values and improvements in meat quality.A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES.

Meal Science 4 () THE TENDERISING EFFECT OF ELECTRICAL STIMULATION OF BEEF CARCASSES A. GEORGE, J. BENDALL & R. JONES Meat Research Institute, Langfbrd, Bristol, BSI8 7DY, Great Britain (Received: 7 February, ) SUMMARY Electrical stimulation (ES) of" bee[" carcasses soon after death has an accelerated tenderising effect.

D.F. Wood, D.A. Froehlich, The Effect of Electrical Stimulation on Sensory and Physical Properties of Steaks from Three Grades of Canadian Beef after Commercial Handling, Canadian Institute of Food Science and Technology Journal, /S(83), 16, 1, (), ().

Application of electrical stimulation in the sheep and beef processing industry has been erratic around the world and this may reflect an incomplete knowledge of how to optimise the technology.

Although it is well established that stimulation increases the rate of post-mortem glycolysis, other biochemical and biophysical effects have been. Effect of electrical stimulation on muscle characteristics of beef cattle fed a high energy diet for varying lengths of time.

Food Sci. 46, Google Scholar SAVELL, J.W. The effect of electrical stimulation ( volts, 5 amps for approx 84– set) of beef, lamb and goat carcasses on meat palatability was evaluated.

Electrical stimulation of-pre-rigor muscle. The maximum stimulation voltage applied was v d.c. Stimulation caused a marked increase in the tenderness of muscles which were removed from the carcasses 22‐24 hr after slaughter. Muscles from stimulated sides had significantly lower pH values at 1, 4 and 24 hr after slaughter than muscles.

Electrical stimulation resulted in lower (P beef from calf- and yearling-fed production systems after 2 d of aging with a greater effect on meat from calf-fed steers. Six days after slaughter, the differences in shear force between meat from control and electrically stimulated carcasses had disappeared for the yearling.

This demonstrates the application of high-voltage electrical stimulation to beef carcasses. The carcass on the left is in the relaxed state while the carcass on the right is receiving volts of electricity through this LeFiell Lectro-Tender.

This stimulator was the first commercially built and installed unit. It was first put into operation at Sam Kane Beef Processors in Corpus Christi. Two simultaneous trials were conducted to determine the effects of electrical input [electrical stunning and stimulation (ES)], wrapping, pre rigor temperature (15 °C and 38 °C) and different post rigor chilling rates on beef quality using M.

longissimus lumborum (n=). The high pre rigor temperature induced a faster pH decline than ES. Electrical stimulation and the hot honing of heef K.

GILBERT, C. DAVEY, AND K. NEWTON Meat Industry Research Institute of New Zealand (Inc.), P.O. BoxHamilton Beef sides were stimulated immediately after carcass dressing and then hot boned, the primal cuts being transferred to freezing or chilling at 2 h post mortem. Despite. Beef tenderness is a complex trait.

Structural elements of muscle have profound effects on the perception of tenderness. Savell and Cross () reiterated the commonly used categorization of factors influencing meat tenderness - an actomyosin effect, a background effect, and a bulk density or lubrication effect.

Actomyosin effect. Author's personal copy Effect of percutaneous electrical muscle stimulation on postprandial hyperglycemia in type 2 diabetes § Toshiaki Miyamotoa, Kazuhito Fukudab, Tetsuya Kimurac, Yasushi Matsubarab, Kinsuke Tsudaa, Toshio Moritania,* a Graduate School of Human and Environmental Studies, Kyoto University, Nihonmatsucho, Yoshida, Sakyo-ku, Kyoto, Japan bDepartment of 1st.

Electrostimulation is a process that involves connecting cables from a special electrical current-generating device to a freshly killed deer or antelope carcass and applying a surge of electricity to the carcass for about one minute.

The electrical current is alternately switched on and off during the stimulation process. Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle.

Meat Sci. Dutson, T. R., G C. Smith, and Z. Carpenter. Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging.

However, this effect did not persist beyond 6 d of aging for yearling-fed steers.Berry, B.W., Ray, E.E. and Stiffler, D.M. () Effects of electrical stimulation and hot-boning on sensory and physical characteristics of pre-rigor cooked beef roasts.

Proc. 26 th Europ. Mtg Meat Res. Workers. Colorado, USA. Papers 1–7. Google Scholar.