High Voltage Electrical Stimulation Research Articles

N°196 – High voltage electrical stimulation as an intraoperative monitoring tool in musculoskeletal tumor surgeries

N°196 – High voltage electrical stimulation as an intraoperative monitoring tool in musculoskeletal tumor surgeries

TH-295. High voltage electrical stimulation as an intraoperative monitoring tool in musculoskeletal tumor surgeries

TH-295. High voltage electrical stimulation as an intraoperative monitoring tool in musculoskeletal tumor surgeries

Assessing the impact of Bos taurus x Bos indicus crossbreeding and postmortem technologies on the eating quality of loins from pasturefinished young bulls

This experiment aimed to evaluate the effects of Brahman crossbreeding and postmortem technologies (electrical stimulation and vacuum aging) on eating quality of loins from pasture-finished bulls. Fifty yearling bulls representing five Brahman-influenced types (n = 10 each): Brahman (BRAH), F1-Angus (F1ANG), F1-Chianina (F1CHI), F1-Romosinuano (F1ROM), and F1-Simmental (F1SIM) were supplemented on pasture until reaching a desirable conformation at a suitable live weight of ca. 480 kg. All carcasses were classified as “Bullocks” according to U.S. standards. Carcass’s right sides were subjected to high-voltage electrical stimulation (ES) while the left sides were not stimulated (NOES). Longissimus lumborum (LL) steaks from ES and NOES carcasses were allotted either to the vacuum aging control treatment for 2 d (NOAGING) or 10 d (AGING). LL steaks were evaluated for Warner-Bratzler shear force (WBSF) and sensory traits by trained panelists. No differences in WBSF, juiciness, or flavor ratings were detected among breed types (P > 0.05). Sensory ratings for tenderness-related traits varied little with breed type (P < 0.05). Steaks from F1ANG received higher ratings for muscle fiber tenderness, overall tenderness, and amount of connective tissue, and differed (P < 0.05) from those of F1ROM and F1SIM which received the lowest ratings. Bullock loins were more responsive to ES+AGING in WBSF reduction and desirable tenderness ratings than other postmortem treatments (P < 0.05) by reaching a greater proportion (72%) of “tender” (WBSF < 40.1 N) steaks than AGING (48%), ES (36%), and NOES-NOAGING (24%) samples (P < 0.01). Tenderness of bullock loin steaks is marginally improved by crossbreeding; therefore, the application of ES+AGING is necessary to ensure a higher proportion of tenderloin steaks.

Analgesic and Functional Efficiency of High-Voltage Electrical Stimulation in Patients with Lateral Epicondylitis-A Report with a 180-Day Follow-Up.

The available publications describing the beneficial effects of electrostimulation does not unequivocally confirm the clinical utility of high-voltage electrical stimulation (HVES) in the treatment of the lateral epicondylitis (LE). The aim of this study was the estimation of the effect of HVES on pain intensity and functional efficiency, both in the short and long term in patients with LE. The trial was registered by the Australian and New Zealand Clinical Trials Registry (ACTRN12621001389897). There were 58 patients allocated into two groups: the HVES group (n = 29, mean age 49.9 ± 11.0 years), treated with HVES (pulse duration: 200μs, frequency: 100 Hz, current amplitude in the range of 18–25 mA, voltage amplitude: 100 V), and the NORM group (n = 29, mean age 48.0 ± 12.6 years), who were healthy and untreated patients. The treatments were performed 5 days a week (from Monday to Friday) for two weeks. Treatment progress was measured by the visual analogue scale (VAS) for rest pain, night pain, and pain during activity; the Laitinen Pain Scale (LPS); and hand grip strength (HGS) before and after the treatment, as well as after 3, 6, 12, and 24 weeks. The reduction of pain (according to the VAS and LPS) and increase in the functional condition (according to the HGS) were observed in all HVES patients in the short- and long-term observation. Therefore, the HVES in treatment of LE was found to be effective and safe.

Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.

Among the challenges of sustainable management of meat production, the key issue is to improve the energy efficiency of production processes, which will consequently affect the reduction of greenhouse gas emissions. Such effects are achieved by combining various chilling systems with electrical stimulation that determines the quality of meat at the slaughter stage. The novelties of the research undertaken included determining the impact of various variants of meat production (chilling method: slow, fast, accelerated + HVES/NES) on changes in the basic (industrial) quality indicators (pH and temperature) of beef produced from Polish Holstein-Friesian breed cattle, and then indicating the optimal variant for energy-efficient (sustainable) beef production. The HVES and the fast chilling method yielded positive economic (meat weight loss), technological (high quality, hot-boning), energetic (lower electricity consumption), and organizational effects (reduced chilling and storage surfaces and expenditures for staff wages) compared to the slow and accelerated methods. Reaching the desired final temperature with an increased amount of chilled meat enables obtaining a few-fold decrease in the specific energy consumption and a higher energy efficiency of the process. This allows recommending the above actions to be undertaken by entrepreneurs in the pursuit of sustainable meat production.

A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants.

The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing periods (0–3, 4–7, and 8–14 days) on the meat quality of small ruminants. A comprehensive search for published studies on meat quality of small ruminants investigating the application of low, medium, and high voltage electrical stimulation, was performed using Google Scholar, ScienceDirect, PubMed, and Scopus databases. Forest plots, funnel plots, and other statistical tools and tests were used in the study to analyze the results. Electrical stimulation significantly reduced ultimate pH (p < 0.001), Warner–Bratzler shear force (WBSF) (p < 0.001), cooking loss (p < 0.05), and purge loss (p < 0.001). In addition, sarcomere length (p < 0.01), myofibrillar-fragmentation index (MFI) (p < 0.001), and color (L*, a*, b*) (p < 0.001) showed higher values in meat subjected to ES as compared with the control group. In conclusion, the meta-analysis revealed statistical proof of beneficial effects of ES on meat quality of small ruminants in terms of ultimate pH, tenderness, enhanced proteolysis, and higher colorimetric values.

Effect of Electrical Stimulation on Qualitative Characteristics of Aged Chicken Carcasses: A Comprehensive Review

The aim of this review was to summarize the histological, physical, chemical and microbial aspects and ways to stop the fluctuation in meat quality in addition to enhance its sensory quality using electrical stimulation. The low-voltage electrical stimulation and high-voltage electrical stimulation were employed. Electrical stimulation improves quality of poultry meat by reducing shear, increasing Sarcomere length, and reducing the diameter of muscle fibers. Low-voltage electrical stimulation affects voltages (120 volts directly in the nervous system, while high voltages were more than enough) to remove the polarization of the cover and produce a dense physio-chemical response in the muscles that had a direct effect. Electrical stimulation and injection with salts of sodium chloride and calcium chloride in the carcasses of female goats improved the tenderness of the meat. It was found that electrical stimulation accelerated the development of rigor mortis. Although electrical stimulation reduces breast meat shear, there was limited information about the effects of electrical stimulation on the other quality attributes of poultry meat and the results vary with quality attribute and differ from experimental conditions High voltage (higher than 120 volts) electrical stimulation improved meat quality and decreased the pH. Low voltages (below 120 volts) are used to ensure the safety of workers and give the desired results when used in commercial applications.

The Effect of Electrical Stimulation in Reducing Experimental Edema in Rats

Edema, if not reduced, can limit functional ability and cause pain and discomfort. Thus, this study aimed to determine whether electrical stimulation can reduce abdominal edema in rats. Rats were anesthetized with 0.9 mL of iohexol, which is a radiopaque agent that was injected into their abdomens. This contrast agent was used as a marker to enable the observation of its re-absorption time in the presence of an applied electrical current. Contrast agent spreading was monitored through radiographies every 30 min, which started at time 0 (T0) and lasted for 90 min (T90). Duration a session that lasted for 1 h, the amplitude of the stimulatory pulse was adjusted to 90% of the animals’ motor threshold, with a frequency of 120 Hz, and a 12.8-µs pulse. Edema reduction was not statistically significant at T0 (p = 0.515), T30 (p = 0.460), and T60 (p = 0.237) compared to the test and control groups; although, greater edema spreading was observed in the treated group at time T90 (p = 0.055). However, a statistically relevant difference occurred when the time intervals within the same group were compared (p < 0.001). This means that the spreading of the contrast agent occurred owing to a reduction in the intensity in the inspected area. High-voltage electrical stimulation (HVES) reduced simulated edema in the abdominal cavity of rats in the test group compared to that in the control group during the 90-min evaluation time, primarily during the last 30 min.

Impact of Two Levels of Low Voltage Electrical Stimulation on Beef Quality

ObjectivesElectrical stimulation (ES) prior to rigor mortis accelerates postmortem glycolysis, resulting in rapid postmortem depletion of glycogen and can partially simulate the physiological conditions created by stress. The objective of this study was to evaluate the influence of two levels of high voltage electrical stimulation on incidence of dark cutters, temperature decline, muscle pH, glycolytic potential, and meat quality.Materials and MethodsFifty beef carcasses were chosen at 3 collection times over 7 h; 14 at collection 1, 18 at collection 2, and 18 at collection 3. One side of each carcass received either 40 (E40) or 80 (E80) volts of ES. The paired side of each carcass served as a control and did not receive ES (C40 or C80). Temperature data loggers were placed into the sirloin of both sides of the first 4 carcasses from each collection period to monitor temperature decline. Muscle pH was measured on the longissimus muscle at 1, 12, 24, and 72 h postmortem. Steaks were fabricated from the longissimus lumborum for determination of WBSF, cook loss, glycolytic potential (GP), and objective color. Data were analyzed using PROC Mixed of SAS with fixed effect of treatment and random effect of carcass. Analysis of carcass temperature decline was conducted with control carcasses pooled to one treatment to better evaluate the effect of ES on temperature decline. Temperature data, WBSF, and pH were considered repeated measures. Significance was determined at P &lt; 0.05.ResultsNo dark cutting carcasses were observed in this study. A time by treatment interaction was observed for carcass temperature decline (P &lt; 0.001) where ES sides stayed warmer for longer than control sides. A treatment by time interaction was observed for pH decline (P &lt; 0.001) with C40 sides having an increased pH at 1 h postmortem compared to E80 sides. Carcass characteristics did not differ among treatments (P &gt; 0.05). A treatment effect was observed for WBSF values (P = 0.006) with ES sides being more tender than C40 sides. A day effect was observed (P = 0.009) with steaks aged for 7 d being less tender than steaks aged for 14 d (P = 0.007). Cook loss did not differ among treatments (P &gt; 0.05). A difference in cook loss by aging period (P = 0.014) was observed. Steaks aged for 3 d had less cook loss than steaks aged for 7 d (17.3% vs. 18.8% respectively; (P = 0.017) and tended to have less cook loss than steaks aged for 14 d (18.3%; P = 0.065). Glucose, lactate, and overall GP measurements did not differ among treatments (P &gt; 0.05). Objective L* values for E80 sides were greater than C40 (P = 0.0009) and C80 (P &lt; 0.0001), and E40 values were greater than C40 (P &lt; 0.0001). Objective a* values for E80 sides were greater than C40 (P = 0.002) and C80 (P = 0.035), and E40 values were greater than C40 (P &lt; 0.0001). Objective b* values were greater for E80 than C80 (P = 0.005) and C40 (P = 0.001), and E40 was greater than C40 (P &lt; 0.0001).ConclusionThese data suggest ES does not influence the incidence of dark cutters. However, utilization of an ES system can improve tenderness of steaks in addition to producing brighter, more red beef products. The results of this study indicate that similar quality characteristics can be obtained using 40 or 80 V of ES. Therefore, beef packing plants applying ES to carcasses may be able to reduce voltage without sacrificing quality.

Pressure Injuries Treated With Anodal and Cathodal High-voltage Electrical Stimulation: the Effect on Blood Serum Concentration of Cytokines and Growth Factors in Patients With Neurological Injuries. A Randomized Clinical Study

The aim of this study was to determine whether anodal and cathodal high-voltage monophasic pulsed currents (HVMPC) provided to the area of a pressure injury (PI) change the blood level of cytokines (interleukin [IL]-1β, IL-10, and tumor necrosis factor [TNF]-α) and growth factors (insulin-like growth factor [IGF]-1 and transforming growth factor [TGF]-β1) in patients with neurological injuries and whether the level of circulatory cytokines and growth factors correlates with PI healing progression. This study was part of a randomized clinical trial on the effects of HVMPC on PI healing. All patients with neurological injuries (spinal cord injury, ischemic stroke, and blunt trauma to the head) and a stage 2, stage 3, or stage 4 PI of at least 4 weeks' duration hospitalized in one rehabilitation center were eligible to participate if older than 18 years of age and willing to consent to donating blood samples. Exclusion criteria included local contraindications to electrical stimulation (cancer, electronic implants, osteomyelitis, tunneling, necrotic wounds), PIs requiring surgical intervention, patients with poorly controlled diabetes mellitus (HbA1C > 7%), critical wound infection, and/or allergies to standard wound treatment. Participants were randomly assigned to 1 of 3 groups: anodal (AG) or cathodal (CG) HVMPC treatment (154 μs; 100 Hz; 360 µC/sec; 1.08 C/day) or a placebo (PG, sham) applied for 50 minutes a day, 5 days per week, for 8 weeks. TNF-α, IL-1β, IL-10, TGF-β1, and IGF-1 levels in blood serum were assessed using the immunoenzyme method (ELISA) and by chemiluminescence, respectively, at baseline and week 4. Wound surface area measurements were obtained at baseline and week 4 and analyzed using a digitizer connected to a personal computer. Statistical analyses were performed using the maximum-likelihood chi-squared test, the analysis of variance Kruskal-Wallis test, the Kruskal-Wallis post-hoc test, and Spearman's rank order correlation; the level of significance was set at P ≤.05. Among the 43 participants, 15 were randomized to AG (mean age 53.87 ± 13.30 years), 13 to CG (mean age 51.08 ± 20.43 years), and 15 to PG treatment (mean age 51.20 ± 14.47 years). Most PIs were located in the sacral region (12, 74.42%) and were stage 3 (11, 67.44%). Wound surface area baseline size ranged from 1.00 cm2 to 58.04 cm2. At baseline, none of the variables were significantly different. After 4 weeks, the concentration of IL-10 decreased in all groups (AG: 9.8%, CG: 38.54%, PG: 27.42%), but the decrease was smaller in the AG than CG group (P = .0046). The ratio of pro-inflammatory IL-10 to anti-inflammatory TNF-α increased 27.29% in the AG and decreased 26.79% in the CG and 18.56% in the PG groups. Differences between AG and CG and AG and PG were significant (AG compared to CG, P = .0009; AG compared to PG, P = .0054). Other percentage changes in cytokine and growth factor concentration were not statistically significant between groups. In the AG, the decrease of TNF-α and IL-1β concentrations correlated positively with the decrease of PI size (P <.05). Anodal HVMPC elevates IL-10/TNF-α in blood serum. The decrease of TNF-α and IL-1β concentrations in blood serum correlates with a decrease of PI wound area. More research is needed to determine whether the changes induced by anodal HVMPC improve PI healing and to determine whether and how different electrical currents affect the activity of biological agents responsible for specific wound healing phases, both within wounds and in patients' blood. In clinical practice, anodal HVMPC should be used to increase the ratio of anti-inflammatory IL-10 to pro-inflammatory TNF-α , which may promote healing.

An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen

The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.

Altered modulation of motor cortical excitability by electrical stimulation over the cerebellum in chronic migraine

Previous structural neuroimaging studies suggest that patients with chronic migraine (CM) with and without medication overuse have abnormal structural changes within the cerebellum. In humans, cerebellum exerts a suppressive effect on the contralateral motor cortical response through a cerebello-thalamo-cortical pathway. We recruited 10 patients affected from CM without medication overuse and 10 heathy volunteers (HVs). After a conditioning single pulse high-voltage electrical stimulation delivered over the posterior surface of the mastoid processes, a TMS pulse was delivered over the contralateral motor cortex with 5, 7, 10, and 15 ms interstimulus interval (ISI) in random order. Motor cortical excitability changes were evaluated by amplitude changes of EMG responses from the FDI muscle to motor cortical stimulation. In HVs, suppression occurred at ISI of 5 ms and lasted few milliseconds. In CM patients, conditioning electric stimulation over the cerebellum did not reduce the size of MEPs to test TMS of the motor cortex at conditioning-test intervals of 5 ms. Here, we found neurophysiological evidence for dysfunctional cerebello-thalamo-cortical inhibitory pathway in CM. Whether these functional abnormalities are due to primary abnormal cerebellar inhibitory dysfunction or are secondary to a disrupted cerebellar-thalamic-cortical connectivity, remains to be determined.

T45. Effects of fampridine administration on central motor conduction failure in multiple sclerosis patients

Fampridine is a slow-release potassium channel blocker that ameliorates the impaired conduction in CNS demyelinated axons. In multiple sclerosis (MS) patients, wide fluctuations in fatigue perception make difficult to assess the highly variable clinical response to treatment. Previous study reported that central motor conduction time (CMCT) improvement may predict fampridine response. Nevertheless, more than conduction slowdown, central motor conduction failure (CMCF), i.e. conduction block and axonal damage, reflects walking impairment in MS patients. Decrease of Motor Evoked Potentials (MEP) area, much more than amplitude, may detect CMCF. Serial MEP area recordings and analysis, according to a protocol that reduces MEP area random variability, may detect CMCF variation. We evaluated the effects of fampridine on CMCT and CMCF by serial recordings of MEPs from several proximal and distal muscle districts of lower limbs in a MS patients cohort and we correlated the obtained data with clinical outcome. In 10 MS patients, MEPs to TMS by double-cone coil and maximal Compound Motor Action Potentials (CMAPs) to High Voltage Electrical Stimulation of lumbosacral roots were recorded from Vastus Medialis and Lateralis, Tibialis Anterior, Peroneus Longus and Flexor Hallucis Brevis of both limbs (T1) according to the published method (Di Sapio et al., 2014). Stimulation and recorded sites were marked. In 3 patients the test was repeated after one week (T1b), as control. After 14 days of fampridine treatment, before stopping therapy (T2), the procedure was repeated, strictly maintaining the same stimulation and recording sites and stimulation intensities. The 25-foot walking test (25FWT), 6-min walking test (6’-WT), the Fatigue Score Scale (FSS) and the Modified Fatigue Inventory Scale (MFIS) were administered at each time point. In each patient CMCT, MEP area and MEP Area/CMAP area ratios (ARs) were compared, and if appropriate their variability normalized according to Troni et al. (2016). Patients were classified as neurophysiological responders when 2 or more area/latency indexes significantly improved, remaining the others stable. Moreover, pooled data from the whole cohort in different time-points were compared using T test (Wilcoxon). CMCT, MEP area and AR did not change significantly in patients not receiving fampridine. After fampridine administration 3 patients were classified as responders; the same patients reported fatigue reduction and showed significant improvement in FSS score and 25FWT, while MFIS and 6’WT improved only in 1 patient. By analysing pooled data obtained from responders only, a significant reduction of CMCT (p = 0.0057) and increase in MEP area (p = 0.0014) and AR (p = 0.048) were noted. The CMCF evaluation, together with CMCT, both made more sensitive by adopting multiple recording sites, correlate with self-reported and clinical outcome of fampridine treatment and may help to clarify doubt cases.

High-voltage electric stimulation of the donor site of skin grafts accelerates the healing process. A randomized blinded clinical trial

IntroductionSevere burns benefit from skin grafting, and grafting surgery is of great importance in the treatment of these injuries. As a result, there is formation of an additional wound at the donor site, which is painful and susceptible to infection. However, the therapeutic approach to these problems at donor sites for skin grafting is insufficiently explored in the literature. AimTo evaluate electrical stimulation of the donor sites of burn patients treated by grafting surgery. MethodsThis work evaluated 30 donor sites of cutaneous graft burn patients treated with high-voltage electrical stimulation. Subjects were randomized into two groups: electrical stimulation (GES), treated with electrostimulation (50min, 100Hz, twin pulses 15 us, monophasic), and the sham group (GS), treated by the same procedures but without current. Pain was assessed by visual analog scale daily before and after the electrical stimulation. The time elapsed until complete epithelization was evaluated (time of primary dressing detached spontaneously). Skin temperature was measured by thermography. The characteristics of donor sites were qualitatively evaluated using images and the plug-in CaPAS® (Carotid Plaque Analysis Software). ResultsThe results showed a significant decrease in pain, which was absent on the third day in the GES and the sixth day in the GS. The time the primary dressing detached spontaneously in days decreased (p<0.05) (4.7±0.2) compared to the GS group (7.0±1.3). Donor site healing characteristics such as vascularization, pigmentation, height, the quantity of crust formed, irregularities, and the quality of healing was better in the GES; moreover, homogeneity and inertia of the images confirmed higher healing quality. ConclusionAs a result of the study, the technology shows promise and merits a larger study with objective assessments and different physical variables.

The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef

The aim of the study was to determine the effect of high voltage electrical stimulation (330 V, 17 Hz, 120 s) of beef half-carcass and heat treatment on tenderness and water holding capacity of meat. The experimental material was a semimembranosus muscle derived from Polish Holstein-Friesian heifers (n=12). In the experiment, a forced and natural air circulation ovens were used; the raw material was heated at 170ºC to obtain a final temperature from 55 to 80ºC inside the beef. Results showed that electrical stimulation improved tenderness of roasted beef, which was demonstrated in the decrease in the maximum shear force from 39 to 26%. The electrical stimulation had a negative effect on cooking losses during roasting and water content in the final product. It has also been shown that studied quality attributes of beef depends on the type of heat treatment. Beef prepared in forced air circulation oven, were characterized by lower water content and higher values of maximum shear and compression forces than those heated in natural air circulation oven.

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half-carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half-carcasses meat. ES accelerated pH decline in bulls half-carcasses as well, however did not cause the differences in the ultimate pH. The treatments allowed to obtain 90 and 70% of heifers and cows half-carcasses, respectively, classified to the first commercial quality grade (meat pH from 5.5 to 5.7), whereas had no effect on bulls half-carcasses grade. The ES improved meat tenderness, which was demonstrated in approx. 50% reduction in shear force values and enabled to reduce half-carcasses weight losses. ES in combination with shock chilling might be used to improve the quality of beef and increase profitability of beef carcass production. Practical applications The studies on determining the effect of the usage of own-construction devise for high-voltage electrical stimulation with subsequent shock chilling on selected quality attributes of beef from young bulls, heifers and cows carcasses indicated the possibility to improve a commercial quality grade and technological properties of meat originated from half-carcasses of Holstein-Friesian (dairy) cattle. The combination of these two treatments enables to obtain the technological and economical effects very important from practical point of view: acceleration of post mortem pH decline in meat tissue (without the risk of cold shortening), increased proportion of the highest grade beef half-carcasses (especially inmeat from heifers and cows), improved meat tenderness (about approx. 50%) and reduced half-carcasses weight losses during chilling. Moreover, the treatments can be a useful tool for improving the profitability of beef carcass production and meat quality, which will be beneficial for beef producers and consumers.

Linear correlation between pH value of stimulated beef and electrical current intensity

ABSTRACTThe aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the function of electrical current intensity changes and its change during electrical stimulation. Mathematical linear correlations of the y = ax ± b type were demonstrated between pH values at 2, 6, and 24 h postmortem and the initial (Ii) and ultimate (Iu) electrical current intensity values, the difference between them and the initial pH values determined before electrical stimulation. High multiple correlation coefficients (R2 = 0.416, α ≤ 0.001) between Iu and pH values 24 h post-slaughter enabled concluding that there is a possibility to predict a pH value of stimulated carcass with high accuracy, and thus also beef quality, based merely on the ultimate electrical current intensity values.

Effect of growth promoting hormones and high voltage electrical stimulation on meat quality of finished steers

The objective was to investigate combined effects of aging-, freezing-, thawing- treatments on the water-holding capacity, Warner-Bratzler shear force (WBSF) and sensory properties of beef. Semitendinosus muscles from two crossbreeds were analysed. Carcasses were conventionally aged (4 days post mortem), muscles were separated and divided into samples. Part of the samples were frozen without wet-aging and the others were wet-aged for 3 or 6 days (and then also frozen). Two freezing methods (conventional and cryogenic) and two thawing methods (at 4 °C and 20 °C) were applied. Stepwise conventional/wet-aging just as thawing at 20 °C, decreased the WBSF (P < 0.05) and increased the scores for tenderness (P < 0.05). Moreover, wet-aging for 3 days gave an equal effect on tenderness (P > 0.05) as the 6-days period. Meat from Hereford-crosses scored significantly higher for juiciness, compared with Limousin-crosses. These tips may be applied in the meat industry to reduce time of aging process and ensure a consistent high quality of frozen beef.

Effect of growth promoting implants and high voltage electrical stimulation on quality characteristics of finished steers

The present study evaluated the impact of growth-promoting implants and their interaction with high-voltage electrical stimulation (HVES) on meat quality of steers at time of grading (24 h) and following wet ageing (6 and 14 d). Ninety-six crossbred steers were assigned for implanting (120 mg trenbolone acetate and 24 mg estradiol benzoate) or control (nonimplanted). During the slaughter process, HVES was applied to alternate carcass sides. Implanted steers were heavier (P < 0.01) and had larger rib eye areas (P < 0.01), but estimated lean yield was not significantly different from control carcasses (P = 0.41). Implants resulted in meat with lower intramuscular fat content, lower subjective scores for juiciness, and beef flavor intensity. Colour from meat exposed to HVES was significantly lighter, more saturated, and was redder at 24 h and 6 d post mortem. A significant three-way interaction among implant, HVES, and ageing was observed for the longissimus lumborum (LL) (P < 0.05). Stimulation reduced shea...

Effects of High-Voltage Electrical Stimulation in Improving the Viability of Musculocutaneous Flaps in Rats

The musculocutaneous flap of the transverse rectus abdominis muscle is a technique used for breast reconstruction, and one of the complications of this procedure is tissue necrosis. The objective of the study is to determine the effect of high-voltage electrical stimulation (HVES) in the transverse rectus abdominis muscle flap in rats. Fourteen rats underwent surgery for obtaining the flap. The rats were distributed into 2 homogeneous groups: group 1 underwent both surgery and the use of HVES, whereas group 2 underwent just the surgery (control). Electrical stimulation was applied immediately after surgery and for 2 consecutive days. The percentage of necrotic area was analyzed using the Image J software, and blood flow was assessed by infrared thermography in different regions of the flap, divided into 4 zones according to the proximity of the pedicle of the inferior epigastric artery. The results were analyzed using a Student t test, where group 1 experienced a necrotic area of 26.2%, and group 2 had an area of 54.5%. Regarding the temperature, the 2 groups showed increase in the minimum and maximum temperature on the fourth postoperative day. The HVES appeared to have a positive influence on the viability of the flap.