Review article

Influence of electrical stimulation on improvement of meat quality

Miguel A. Marcelia ; Mendoza 31856 piso, Buenos Aires, Condigo Postal 2814, Argentina
Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Natalija Vragović

Abstract

Electrical stimulation (ES) is considered a routine procedure in industrial meat production. Advantages of electrical stimulation are: better and complete bleeding, rapid decrease of pH which in conjecture with rapid cooling inhibits growth of bacteria. Aforementioned advantages prevent bleeding, superficial putrefaction and enhancement of meat viability. Furthermore, application of ES enhances water bonding, which in turn affects sensor properties (better tenderness, richness and meat colour stability). Experiences have shown that electrical stimulation decreases appearance of cold shortening of muscle fibres and enhances technologic meat properties. After initial positive results with beef, electrical stimulation application is introduced in the production of other meat types (pork and poultry).

Keywords

electrical stimulation; meat quality

Hrčak ID:

22188

URI

https://hrcak.srce.hr/22188

Publication date:

15.5.2006.

Article data in other languages: croatian

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