Free Standard AU & NZ Shipping For All Book Orders Over $80!
Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
Shopping Cart: ( empty )
You are here: Home > Journals > AN > EA05310 > Fulltext
RESEARCH ARTICLE
Contents Vol 46(7)

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

D. L. Hopkins A D , F. D. Shaw B , S. Baud C and P. J. Walker C
+ Author Affiliations
- Author Affiliations

A NSW Department of Primary Industries, Centre for Sheep Meat Development, PO Box 129, Cowra, NSW 2794, Australia.

B Food Science Australia, PO Box 3312, Tingalpa DC, Qld 4173, Australia.

C Department of Primary Industries, 600 Sneydes Road, Werribee, Vic. 3030, Australia.

D Corresponding author. Email: david.hopkins@dpi.nsw.gov.au

Australian Journal of Experimental Agriculture 46(7) 885-889 https://doi.org/10.1071/EA05310
Submitted: 15 October 2005  Accepted: 20 February 2006   Published: 8 June 2006

Abstract

The amount of collectable blood during the early phase of slaughter was determined for 48 lambs in 4 treatment groups: a control group (no current, no thoracic stick), a thoracic stick group only and groups subjected to a thoracic stick and either an electric current of 14 or 10 Hz frequency. The current was applied to the ‘skin-on’ carcass soon after the stunning/sticking process and subsequent to the thoracic stick, with a view to increasing the volume of blood released at that time. With both frequencies there was a small, but statistically significant (P<0.05), increase in the amount of released blood over non-stimulated treatments. Samples of M. longissimus thoracis et lumborum were aged for 1 and 5 days before freezing. Warner–Bratzler shear force measurements indicated the effectiveness of the current applications in reducing shear force with the 14 Hz waveform being superior to the 10 Hz waveform and in a related way the degradation of myofibrillar proteins was greater in meat subjected to the 14 Hz treatment when examined using the myofibrillar fragmentation index.

Additional keywords: blood, electrical current, lamb, tenderness.


Acknowledgments

The financial support provided by Meat and Livestock Australia and the Australian Sheep Industry CRC is gratefully acknowledged. The technical assistance of David Stanley (NSW DPI) and Matthew Kerr (DPI, Vic.) is noted with appreciation.


References


Belk KE , Scanga JA (2004) Slaughter-line operation: cattle. In ‘Encyclopedia of meat sciences’. (Eds W Jensen, C Devine, M Dikeman) pp. 1237–1242. (Elsevier: Oxford)

Bickers PO, van Oostrom AJ (2000) Availability for denitrification of organic carbon in meat-processing wastestreams. Bioresource Technology 73, 53–58.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Blackmore DK , Delany MW (1988) Blood loss and rates of bleeding. In ‘Slaughter of stock’. Veterinary Continuing Education Publication No. 118. pp. 17–18. (Massey University: Palmerston North)

Chrystall BB, Hagyard CJ, Wade L, Ellery S (1984) Combined low and high voltage stimulation of lamb. New Zealand Journal of Agricultural Research 27, 43–47. open url image1

Devine CE , Gilbert KV (2004) Slaughter-line operation: sheep and goats. In ‘Encyclopedia of meat sciences’ (Eds W Jensen, C Devine, M Dikeman) pp. 1250–1255. (Elsevier: Oxford)

Devine CE , Hopkins DL , Hwang IH , Ferguson DM , Richards I (2004) Electrical stimulation. In ‘Encyclopedia of meat sciences’. (Eds W Jensen, C Devine, M Dikeman) pp. 413–423. (Elsevier: Oxford)

Dransfield E, Etherington DJ, Taylor MAJ (1992) Modelling post-mortem tenderization. II: Enzyme changes during storage of electrically stimulated and non-stimulated beef. Meat Science 31, 75–84.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Gómez-Juárez C, Castellanos R, Ponce-Noyola T, Calderón V, Figueroa J (1999) Protein recovery from slaughterhouse wastes. Bioresource Technology 70, 129–133.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Gregory NG (2005) Recent concerns about stunning and slaughter – a review. Meat Science 70, 481–491.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Hanrahan MC, Ferrier G, Shaw F, Brook D (1998) Improving the quality of lamb meat through electrical stimulation of carcases. Animal Production in Australia 22, 221–224. open url image1

Hildrum KI, Nilsen BN, Bekken A, Naes T (2000) Effects of chilling rate and low voltage electrical stimulation on sensory properties of ovine M. Longissimus. Journal of Muscle Foods 11, 85–98. open url image1

Hwang IH, Thompson JM (2002) A technique to quantify the extent of postmortem degradation of meat ultrastructure. Journal of Asian Australasian Animal Science 15, 111–116. open url image1

Hopkins DL, Thompson JM (2001) Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle. Meat Science 59, 175–185.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Hopkins D , Hansch E , Farrell T , Martin L , Walker P , Baud S (2003) Proteolysis comparisons of electrically stimulated lamb. In ‘Proceedings 49th international congress of meat science and technology’. pp. 203–204.

Hopkins DL, Martin LC, Gilmour AR (2004) The impact of homogenizer type and speed on the determination of myofibrillar fragmentation. Meat Science 67, 705–710.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Johns MR (1995) Developments in wastewater treatment in the meat processing industry: a review. Bioresource Technology 54, 203–216.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Lawrie RA (1998) Mechanism and effect of electrical stimulation. In ‘Lawrie’s meat science’. 6th edn. p. 152. (Woodhead Publishing Limited: Cambridge)

Macfarlane D (1992) Waste minimisation and management. In ‘Abattoir waste water and odour management’. pp. 13–26. (CSIRO Meat Research Laboratory: Cannon Hill)

Martin LC, Hopkins DL, Morgan JE (2004) Streamlining the determination of myofibrillar fragmentation index. Animal Production in Australia 25, 279. open url image1

Petersen GV , Madie P , Blackmore DK (1991) Specifications for electrical stimulation. In ‘Veterinary aspects of meat quality’. pp 170–171. Veterinary Continuing Education Publication No. 138. (Massey University: Palmerston North)

Safari E, Channon HA, Hopkins DL, Hall DG, van de Ven R (2002) A national audit of retail lamb loin quality in Australia. Meat Science 61, 267–273.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Smith GC , Savell JW , Dutson TR , Hostetler RL , Terrell RN , Murphey CE , Carpenter ZL (1980) Effects of electrical stimulation on beef, pork, lamb and goat meat. In ‘Proceedings 26th European meeting of meat research workers’. pp. 19–21.

Taylor RG, Geesink GH, Thompson VF, Koohmaraie M, Goll DE (1995) Is Z disk degradation responsible for post-mortem tenderization. Journal of Animal Science 73, 1351–1367.
| PubMed |
open url image1

Thompson J (2002) Managing meat tenderness. Meat Science 62, 295–308.
| Crossref | GoogleScholarGoogle Scholar | open url image1