Post-mortem electrical stimulation of broilers

World's Poultry Science Journal

Volumn 58, Issue 2, 2002, Pages 147-157

  Sams, A ^a  

^a TEXAS A AND M UNIVERSITY SYSTEM   (United States)

Author keywords

Electrical stimulation; Meat; Rigor mortis; Tenderness; Yield

Indexed keywords

AVES;

EID: 0036344960     PISSN: 00439339     EISSN: None     Source Type: Journal    
DOI: 10.1079/WPS20020014     Document Type: Review

References (68)

1. The influence of post-mortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis
2. Effect of post-mortem aging temperature on sarcomere length and tenderness of broiler pectoralis major
3. Fragmentation, tenderness, post-mortem metabolism of early-harvested broiler breast fillets from carcasses treated with electrical stimulation and muscle tensioning
4. Comparative ultrastructure of pectoralis fibers from electrically stimulated and muscle-tensioned broiler carcasses
5. Tenderisation of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning
6. Effect of muscle opposition during rigor on development of broiler breast meat tenderness
7. Functionality of electrically stimulated broiler breast meat
8. Electrical stimulation: Its early development in New Zealand
9. The effects of ante-mortem electrical stunning and post-mortem electrical stimulation on biochemical and textural properties of broiler breast meat
10. Effects of electrical stimulation on meat tissue and muscle properties - A review
11. Effects of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat
12. Biochemistry of chicken muscle as related to rigor mortis and tenderisation
13. The effects of electrical stimulation and extended chilling times on the biochemical reactions and texture of cooked broiler breast meat
14. + dependent neutral proteases and their inhibitor in beef muscle
15. Conditioning of meat from different species: Relationship between tenderising and the activities of Cathepsin B, Cathepsin L, Calpain I, Calpain II, and β-glucuronidase
16. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold deboned chicken broiler meat muscle
17. Post-mortem changes in muscle with regard to processing of hot-boned beef
18. Commercial-scale electrical stimulation of poultry: The effects on tenderness, breast meat yield and production costs
19. Tenderness and physical characteristics of early-harvested turkey breast tissue following various durations of high voltage post-mortem electrical stimulation
20. Electrical stunning of chickens
21. Biochemical and technological characteristics of hot chicken meat
22. +2-dependent proteases (Calpains) in post-mortem proteolysis and meat tenderness
23. Effect of temperature on shortening in chicken muscle
24. Electrical stimulation in poultry: A review and evaluation
25. Effects of electric treatments and wind restraints on the rate of post-mortem biochemical changes and objective texture of broiler Pectoralis Major muscles deboned after chilling
26. Texture profile of broiler Pectoralis major as influenced by post-mortem deboning time and heat method
27. Shear value ranges by instron Warner-Bratzler and Single-Blade Allo-Kramer devices that correspond to sensory tenderness
28. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat
29. pH and tenderness of broiler breast meat deboned at various times after chilling
30. Effects of electrical stimulation on the post-mortem biochemical changes and objective texture of broiler Pectoralis muscle
31. Effect of post-mortem electrical stimulation on quality of turkey meat
32. National beef tenderness survey
33. The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages
34. Muscle metabolism and meat quality of Pectoralis from turkeys treated with post-mortem electrical stimulation
35. Effect of wing restraint on post-mortem muscle shortening and the textural quality of broiler breast meat
36. Effects of post-mortem wing restraint on the development of rigor and tenderness in broiler breast meat
37. Electrical stimulation and high temperature conditioning of broiler carcasses
38. Electrical stimulation at commercial line speeds
39. Electrical stimulation at commercial line speeds - An update
40. Meat quality during processing
41. Commercial implementation of post-mortem electrical stimulation
42. Simultaneous histochemical determination of three fiber types in single sections of broiler skeletal muscles
43. Characterization of rigor mortis development in four broiler muscles
44. Tenderness and R-value changes in early harvested broiler breast tissue following post-mortem electrical stimulation
45. Fragmentation and tenderness in breast muscle from broiler carcasses treated with electrical stimulation and high temperature conditioning
46. Industrial applications of electrical stimulation
47. Structural changes in electrically stimulated beef muscle
48. Tenderness, moisture loss, and post-mortem metabolism of broiler Pectoralis from electrically stimulated and air chilled carcasses
49. Electrical stunning of poultry in view of animal welfare and meat production
50. A "Cold Shortening" effect in avian muscle
51. Chicken breast muscle fiber type and diameter as influenced by age and intramuscular location
52. Peking duckling and broiler chicken Pectoralis muscle structure and composition
53. The influence of hot boning broiler breast muscle on pH decline and toughening
54. Effects of 2-Hz and 60-Hz electrical stimulation on the microstructure of beef
55. Tenderness and physical characteristics of broiler breast fillets harvested at various times from post-mortem electrically stimulated carcasses
56. Effects of low voltage electrical stimulation during exsanguination on characteristics of beef longissmus and semimembranous muscles
57. The effect of electrical stimulation on beef tenderness, protease activities, and myofibrillar protein fragmentation
58. Post-mortem pH, myofibrillar fragmentation and Calpain activity in Pectoralis from electrically stimulated and muscle tensioned broiler carcasses
59. Influence of post-mortem treatments on turkey and chicken meat texture
60. Biochemical and structural effects of rigor mortis-accelerating treatments in broiler Pectoralis
61. The effects of post-mortem electrical stimulation and muscle tensioning in two broiler muscles
62. Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets
63. Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat
64. Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times