Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle

B Agbeniga,Ec Webb

doi:10.4314/sajas.v44i5.12

Abstract

In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attributes of cattle slaughtered by Kosher vs. conventional slaughter methods. Carcass pH and temperature profiles over a 24 h post mortem (pm) period, meat shear force and water holding capacity were investigated in feedlot type cattle of comparable weights and breed types. Results showed that the combined effects of slaughter methods did not influence the meat quality attributes, but there were differences within the slaughter groups. The effect of ES on carcass pH lasted longer within the conventionally slaughtered group (12 h), than in the Kosher slaughter group (6 h). Muscle samples from the ES groups for both slaughter methods were more tender. Electrical stimulation also had a significant effect on the cooking loss from Kosher meat, while there was no significant difference in meat from the conventional slaughter methods. The results show that ES influences certain meat and carcass quality attributes of cattle, based on the way cattle were slaughtered.Keywords: Carcass pH, cooking loss, drip loss, electrical stimulation, shear force, slaughter technique

Highlights

There has been little or no studies directed at the effect of electrical stimulation on carcass and meat quality attributes of cattle slaughtered either conventionally or by the Kosher technique
Significant differences were recorded between the electrical stimulation (ES) and non-electrical stimulation (NES) for both slaughter groups for a period of at least 6 h
The major difference between the two slaughter groups in terms of ES was that the effect of electrical stimulation lasted longer - up to 12 h in the conventionally slaughtered carcasses

Summary

Introduction

There has been little or no studies directed at the effect of electrical stimulation on carcass and meat quality attributes of cattle slaughtered either conventionally (pre-stunned before the cut) or by the Kosher technique (without a pre-cut stun). 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). Electrical stimulation has been adopted as a means of meat tenderisation in beef, lamb and goat carcasses (Chrystall & Hagyard, 1976; Savell et al, 1977; Geesink et al, 1994). Tenderisation of muscle is achieved by enhancing the rate of proteolysis, which is stimulated by the release of Ca2+ at higher temperatures (Savell et al, 1981). Electrical stimulation reduces variation in tenderness, compared to what is achieved in unstimulated meat (Rosenvolt et al, 2008; Devin et al, 2009; Agbeniga & Webb, 2013)

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