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

1
School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
2
Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1587; https://doi.org/10.3390/foods9111587
Received: 12 October 2020 / Revised: 30 October 2020 / Accepted: 30 October 2020 / Published: 2 November 2020
(This article belongs to the Special Issue Sheep and Goat Meat Processing and Quality)
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. View Full-Text
Keywords: electrical stimulation; meat color; small ruminants; tenderness; water holding capacity electrical stimulation; meat color; small ruminants; tenderness; water holding capacity
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MDPI and ACS Style

Abhijith, A.; Dunshea, F.R.; Warner, R.D.; Leury, B.J.; Ha, M.; Chauhan, S.S. A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants. Foods 2020, 9, 1587. https://doi.org/10.3390/foods9111587

AMA Style

Abhijith A, Dunshea FR, Warner RD, Leury BJ, Ha M, Chauhan SS. A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants. Foods. 2020; 9(11):1587. https://doi.org/10.3390/foods9111587

Chicago/Turabian Style

Abhijith, Archana; Dunshea, Frank R.; Warner, Robyn D.; Leury, Brian J.; Ha, Minh; Chauhan, Surinder S. 2020. "A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants" Foods 9, no. 11: 1587. https://doi.org/10.3390/foods9111587

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