Relation of Electrical Stimulation to Meat Standard
Relation of Electrical Stimulation to Meat Standard
Anwar Ali1,5*, Horia Shaukat2, Munir Ahmed3,5, Ahmed Bostani4 and Syed Ashiq Hussain3
ABSTRACT
The influence of electrical stimulation to enhance meat excellence and efficacy of meat processing is discussed. Mechanism involved in it is to increase the rate of postmortem glycolysis resulting in somatic, biological and on tissue level alterations. Electrical stimulation fastens the propagation and termination of rigor mortis hence decreasing the processing time and fatigue. After electrical stimulation, the muscles become paralyzed and the rigor mortis is dispatched to reduce the time spent in the muscle and his fatigue. It is also found to enhance meat tenderness and to boost meat sensory attributes. But it may also have adverse effects on some meat quality characteristics like holding capacity of water and other one is color. To get the desirable effects from electrical stimulation, it should adequately along with other methods. In spite of a wide exploration and study on electrical stimulation, the fact that it has been explored and investigated thoroughly in a number of countries around the world. It is currently applied properly on commercial scale in few countries. It has different impact on different type of muscles, so basic know how of changes occurring when it is applied to different kind of muscles should be known to get maximum benefits from this technology.
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