Animalscaretips
- Why do we electrically stimulate beef carcasses?
- What is electrical stimulation of meat?
- Why is meat electrocuted?
- What is the importance of rigor mortis in meat tenderizing?
- What voltage we are using for high voltage stimulation for Tenderization of meat?
- What is cold shortening?
- What does it feel like to be electrocuted?
- Do they electrocute cows?
- What is the importance of rigor mortis?
- Do cows get rigor mortis?
- Why rigor mortis occurs after death?
- Does a hot box heat or cool the meat?
- What are the two 2 types of changes in meat after slaughter?
- How do you turn meat into muscle?
- What is dark cutting meat?
Why do we electrically stimulate beef carcasses?
Electrical stimulation of carcasses obtained from electrically stunned birds has been shown to affect pH decline, blood loss and increase in sarcomere length (Craig et al., 1999). ... The results indicated that ES enhances meat tenderness because of the rapid loss of ATP, pH decline and physical disruption of muscle fiber.
What is electrical stimulation of meat?
Electrical stimulation is known to accelerate post mortem glycolysis and the onset phase of rigor, so that rapid cooling/freezing may be done soon after slaughter, without the risk of cold shortening of the muscles (Carse, 1973; Davey et al., 1976).
Why is meat electrocuted?
Even though TBS says he can't tell the difference between the steaks he did and did not defibrillate, he notes, critically, most producers shock their meats before selling them anyway. They do this because electrocuting meats increases their tenderness, color, and overall quality.
What is the importance of rigor mortis in meat tenderizing?
If contracted muscles are cooked they tend to be tough, while relaxed muscles tend to be tender. Rigor is important because it fixes the lengths of the sarcomeres, and therefore the muscle's length and the potential texture of the meat.
What voltage we are using for high voltage stimulation for Tenderization of meat?
Half-carcasses in the first group were stimulated with low voltage (LVES; 50 V, 50 Hz for 90 s), the second ones were stimulated with medium voltage (MVES; 100 V, 50 Hz for 90 s), and the third ones were stimulated with high voltage (HVES; 250 V, 50 Hz for 90 s).
What is cold shortening?
Cold shortening is the result of the rapid chilling of carcasses immediately after slaughter, before the glycogen in the muscle has been converted to lactic acid.
What does it feel like to be electrocuted?
It can feel like you got hit by a train or you might not even remember what happened. It may leave you with shock and anxiety, and may make it difficult to operate electrical appliances. You can experience a violent spasm as the muscles are stimulated by the electricity.
Do they electrocute cows?
After they are unloaded, cows are forced through a chute and shot in the head with a captive-bolt gun meant to stun them. But because the lines move so quickly and many workers are poorly trained, the technique often fails to render the animals insensible to pain.
What is the importance of rigor mortis?
Rigor mortis is a postmortem change resulting in the stiffening of the body muscles due to chemical changes in their myofibrils. Rigor mortis helps in estimating the time since death as well to ascertain if the body had been moved after death.
Do cows get rigor mortis?
After a period of time, which varies depending on the species and size of the animal (between 6 and 12 hours for cows, 1-6 hours for pigs and even less time for smaller animals), the state of muscle flaccidity is gradually replaced by a progressive contraction of all muscles, that, when it reaches its maximum ...
Why rigor mortis occurs after death?
Rigor mortis is due to a biochemical change in the muscles that occurs several hours after death, though the time of its onset after death depends on the ambient temperature. ... Without ATP, myosin molecules adhere to actin filaments and the muscles become rigid.
Does a hot box heat or cool the meat?
It is used to cook foods, to transport and continue cooking your food, as a warming oven and also used next to the braai keeping meat and all braai foods piping hot, as a plate-warmer keeping plates perfectly hot in the dining room, the garden or on the beach, it is a cooler box which is ideal for keeping drinks ice ...
What are the two 2 types of changes in meat after slaughter?
After slaughter as the glycogen in the tissues is exhausted rigor mortis sets in and the whole carcass become stiff. ... If lamb, and to a lesser extent beef, are chilled too rapidly after slaughter the muscles may undergo extreme contraction or "cold shortening" which results in very tough meat when cooked.
How do you turn meat into muscle?
In a living animal, the lactic acid would be sent in the blood to the liver. In the conversion of muscle to meat, there is no blood, so the lactic acid builds up in the muscle. The acid in the muscle causes the pH to decline. Live muscle has a neutral pH around 7, but will begin to drop soon after the blood is gone.
What is dark cutting meat?
The term 'Dark Cutting' is used for meat that does not bloom or brighten when it is cut and exposed to air. Beef customers prefer beef cuts to be a bright pinkish colour at retail, they avoid dark coloured meat. ... This lactic acid causes the meat pH to decline from the neutral value of 7.2 found in the live animal.
