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Leighton PLA, López-Campos Ó, Chabot B, Scott HR, Zawadski S, Barragán-Hernández W, Aalhus JL, Prieto N. Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers. Meat Sci 2023; 205:109297. [PMID: 37544261 DOI: 10.1016/j.meatsci.2023.109297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/08/2023]
Abstract
This study evaluated the effects of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on the quality and palatability of the longissimus thoracis et lumborum (LTL) from yearling-finished steers. The experiment used a total of 46 Angus cross steers, which were either non-implanted (n = 20) or implanted with trenbolone acetate and estradiol benzoate (n = 26). The CCES was applied to one side of each carcass during the slaughter process, whereas the other side remained unstimulated. Regardless of the application of HGP implants, the CCES reduced pH at 3 and 72 h post-mortem and shear force at all ageing times (P < 0.05), improved colour at 72 h post-mortem and during the retail display (P < 0.05), increased initial and overall tenderness (P < 0.01), and decreased the amount of perceived connective tissue and the proportion of trained panelists detecting spongy texture (P < 0.05) compared to meat from unstimulated carcass sides. Although CCES increased meat purge losses and reduced moisture content (P < 0.05), this did not affect meat juiciness (P > 0.10). CCES interacted with HGP to prevent increase in drip loss (P > 0.10), increase frequency of panelists detecting bloody/serumy flavour and typical texture, and reduce the proportion of panelists detecting rubbery texture in meat (P < 0.05). Regardless of stimulation treatment, meat from implanted animals had a more pronounced pH decline at 72 h post-mortem (P < 0.05) and a higher proportion of panelists finding no off-flavours (P < 0.05) or bloody/serumy flavour (P < 0.01) than non-implanted cattle. The CCES system tested in this study improved LTL quality and palatability of heavier beef carcasses.
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Affiliation(s)
- P L A Leighton
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Ó López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - B Chabot
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - H R Scott
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - S Zawadski
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - W Barragán-Hernández
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), El Nus Research Centre, San Roque, Antioquía, Colombia
| | - J L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - N Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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Holman BWB, Mortimer SI, Fowler SM, Hopkins DL. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank. Meat Sci 2022; 188:108808. [PMID: 35349943 DOI: 10.1016/j.meatsci.2022.108808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/18/2022] [Accepted: 03/20/2022] [Indexed: 10/18/2022]
Abstract
With the aim to define an objective threshold for consumer satisfaction, this study investigated the relationship between lamb particle size data and consumer scores for tenderness, juiciness, flavour and overall liking (sensorial properties). Data were sourced from the longissimus lumborum muscles of 273 Australian Merino lambs, these being aged for 5-d and then analysed for particle size and sensorial properties - the latter using untrained consumer sensory panels. Pearson's correlation and principal component analyses identified no significant relationship between particle size and consumer sensory scores. Linear regression models found the sensorial properties of lamb could not be predicted using particle size, indicating no univariate relationship. Further, a backwards stepwise regression analysis found there to be no multivariate or univariate relationship between the sensorial properties of lamb and its particle size. These findings demonstrate that there is little value in defining a particle size threshold for consumer satisfaction based on the sensorial properties of lamb.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
| | - Suzanne I Mortimer
- Livestock Industries Centre, NSW Department of Primary Industries, Armidale, New South Wales 2351, Australia
| | - Stephanie M Fowler
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants. Foods 2020; 9:foods9111587. [PMID: 33147731 PMCID: PMC7694041 DOI: 10.3390/foods9111587] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/30/2020] [Accepted: 10/30/2020] [Indexed: 11/17/2022] Open
Abstract
The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.
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Ji X, Luo X, Zhu L, Mao Y, Lu X, Chen X, Hopkins DL, Zhang Y. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. Meat Sci 2020; 172:108320. [PMID: 33039751 DOI: 10.1016/j.meatsci.2020.108320] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/19/2020] [Accepted: 09/21/2020] [Indexed: 12/26/2022]
Abstract
The effect of medium voltage electrical stimulation (ES), prior ageing (0-4 °C, 7 days), and their combination on the decrease of shear force in beef during superchilled storage (-4 °C) for 24 weeks was evaluated, in the context of a high shear force obtained under this storage condition. Both ES and prior ageing significantly reduced the initial Warner-Bratzler shear force, and the combination of ES and prior ageing shortened the storage time needed to reach an acceptable shear force of superchilled beef, which is mainly due to increased myofibrillar degradation as indicated by changes in desmin (P < 0.01, r = 0.35). Additionally, ES and prior ageing did not negatively affect lipid oxidation, total volatile basic nitrogen or water loss of superchilled beef. Consequently, ES combined with ageing for 7 days offered an effective approach for decreasing shear force and ensuring good quality superchilled beef.
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Affiliation(s)
- Xianqiu Ji
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiao Lu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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Holman BW, Alvarenga TI, Hopkins DL. The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values. Meat Sci 2020; 161:107959. [DOI: 10.1016/j.meatsci.2019.107959] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 08/30/2019] [Accepted: 09/27/2019] [Indexed: 11/16/2022]
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Jacob R. Implications of the variation in bloom properties of red meat: A review. Meat Sci 2019; 162:108040. [PMID: 31927436 DOI: 10.1016/j.meatsci.2019.108040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.
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Affiliation(s)
- Robin Jacob
- Department of Primary Industry and Regional Development, Baron Hay Court, South Perth, Western Australia 6151, Australia.
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Application of tension to prerigor goat carcasses to improve cooked meat tenderness. Meat Sci 2019; 147:1-5. [DOI: 10.1016/j.meatsci.2018.08.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 11/20/2022]
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8
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Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir. Meat Sci 2018; 149:47-54. [PMID: 30453280 DOI: 10.1016/j.meatsci.2018.11.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 10/23/2018] [Accepted: 11/13/2018] [Indexed: 11/22/2022]
Abstract
In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A: 1A, 1.55 ms pulse width, 27 s; B: 0.55A, 1 ms pulse width, 34 s; C: 0.55A, 2 ms pulse width, 20s) were applied to beef carcases (n = 24; 319 ± 26.4 kg), in the context of a very slow pH decline rate in the abattoir. All the ES combinations significantly accelerated the rate of pH decline (reflected by temp@pH 6.0, i.e. temperature when pH drops to 6.0), resulting in a tenderness improvement even after 14 days ageing compared to the controls. Sarcomere length was not different between treatments and controls, and it was not a contributor to the tenderness improvement, instead, physical disruption revealed by transmission electron microscopic images may have led to the improvement. Retail colour was significantly improved by either combination B or C after 7 days of ageing. Combination B shows the most promise for commercial application, however, verification on more animals is required before commercial adoption.
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Ponnampalam EN, Hopkins DL, Bruce H, Li D, Baldi G, Bekhit AED. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review. Compr Rev Food Sci Food Saf 2017; 16:400-430. [DOI: 10.1111/1541-4337.12258] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 01/17/2017] [Accepted: 01/24/2017] [Indexed: 12/16/2022]
Affiliation(s)
- Eric N. Ponnampalam
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
| | | | - Heather Bruce
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Canada
| | - Duo Li
- Inst. of Nutrition & Health; Qingdao Univ.; Qingdao 266071 China
| | - Gianluca Baldi
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
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11
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Smith M, Bush R, van de Ven R, Hopkins D. Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality. Meat Sci 2016; 111:38-46. [DOI: 10.1016/j.meatsci.2015.08.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 08/17/2015] [Accepted: 08/18/2015] [Indexed: 10/23/2022]
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12
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Liu JB, Guo J, Wang F, Yue YJ, Zhang WL, Feng RL, Guo TT, Yang BH, Sun XP. Carcass and meat quality characteristics of Oula lambs in China. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2014.10.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Toohey E, van de Ven R, Thompson J, Geesink G, Hopkins D. SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions. Meat Sci 2013; 93:187-93. [DOI: 10.1016/j.meatsci.2012.08.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2011] [Revised: 02/22/2012] [Accepted: 08/23/2012] [Indexed: 10/27/2022]
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Almeida AM, Kilminster T, Scanlon T, Araújo SS, Milton J, Oldham C, Greeff JC. Assessing carcass and meat characteristics of Damara, Dorper and Australian Merino lambs under restricted feeding. Trop Anim Health Prod 2013; 45:1305-11. [DOI: 10.1007/s11250-013-0361-z] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2013] [Indexed: 11/28/2022]
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15
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Rosenvold K, Wiklund E. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. Meat Sci 2011; 88:354-60. [DOI: 10.1016/j.meatsci.2011.01.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2010] [Revised: 01/11/2011] [Accepted: 01/12/2011] [Indexed: 11/29/2022]
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16
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Hopkins DL. Processing technology changes in the Australian sheep meat industry: an overview. ANIMAL PRODUCTION SCIENCE 2011. [DOI: 10.1071/an10258] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Over the last 20 years the Australian sheep industry, particularly the lamb meat sector, has undergone a major change in focus such that consumer requirements are a paramount determinant for production and processing developments. As a result automatic accurate methods of measuring carcasses for traits like fatness and meat yield have been important to aid a reduction by industry in carcass fat levels in line with domestic and international consumer demand. This occurred while carcass weight increased due to a range of genetic and production factors implemented on-farm. Further to this in the last 5–7 years there has been a dramatic increase in the adoption of electrical technologies based on new methodologies with a shift in focus onto eating quality. Underlying this new approach was the electrical stimulation of individual carcasses on segmented electrodes in a dose-responsive way with electricity that has short pulse widths and low to medium voltages and is thus much safer than the original high voltage systems. This technology allowed stimulation units to be fitted into abattoirs where this was not previously possible and validation showed that the technology could reduce toughness in lamb destined for the domestic market and some export markets. More recent technology to stretch and shape cuts shows promise for improving both the quality and product range from sheep and lamb carcasses. The industry continues to focus on meat quality and has shown a significant increase in exports, while maintaining per-capita domestic consumption at record retail prices. This indicates an industry where research investment across the board has shown significant returns.
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Gursansky B, O'Halloran J, Egan A, Devine C. Tenderness enhancement of beef from Bos indicus and Bos taurus cattle following electrical stimulation. Meat Sci 2010; 86:635-41. [DOI: 10.1016/j.meatsci.2010.05.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2009] [Revised: 10/16/2009] [Accepted: 05/03/2010] [Indexed: 10/19/2022]
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Pearce KL, van de Ven R, Mudford C, Warner RD, Hocking-Edwards J, Jacob R, Pethick DW, Hopkins DL. Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses. ANIMAL PRODUCTION SCIENCE 2010. [DOI: 10.1071/an10114] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The efficacies of electrical stimulation practices at Australian abattoirs that process significant proportions of Australian lamb and sheep meat were assessed. Several abattoirs used medium-voltage electrical stimulation system (MVS) units suboptimally and many carcasses at these abattoirs exhibited a poor rate of pH decline and, consequently, a low proportion of carcasses attained pH 6 at a carcass temperature of 18−35°C, according to Sheep Meat Eating Quality pH–temperature guidelines as adopted by Meat Standards Australia. In the present communication, we describe the causes of suboptimal results with electrical stimulation and discuss procedures for optimising the stimulation dose delivered by MVS units. Carcass pH responses to various levels of current and pulse width were assessed to determine the best MVS settings for individual abattoirs. The MVS units at the abattoirs involved in the present study have now been programmed for optimal efficacy and carcass quality will be monitored on an ongoing basis. Evaluation of methods for assessing the proportion of carcasses that fall within the optimum pH–temperature window showed that a random regression model is more accurate than the current approach.
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