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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

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    Author
    Abhijith, A; Dunshea, FR; Warner, RD; Leury, BJ; Ha, M; Chauhan, SS
    Date
    2020-11-01
    Source Title
    Foods
    Publisher
    MDPI
    University of Melbourne Author/s
    Dunshea, Frank; Warner, Robyn; Chauhan, Surinder Singh
    Affiliation
    Agriculture and Food Systems
    Metadata
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    Document Type
    Journal Article
    Citations
    Abhijith, A., Dunshea, F. R., Warner, R. D., Leury, B. J., Ha, M. & Chauhan, S. 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 (11), https://doi.org/10.3390/foods9111587.
    Access Status
    Open Access
    URI
    http://hdl.handle.net/11343/252970
    DOI
    10.3390/foods9111587
    Open Access at PMC
    http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694041
    Abstract
    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.

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