6. Balan P, Farouk MM, Stuart AD, et al. Effects of electrical stimulation and
pre-rigor conditioning temperature on aging potential of hot-boned beef
M. longissimus lumborum
. Anim Sci J 2019; 90:1050–1059.
https://doi.org/10.1111/asj.13217
7. Balan P, Kim YHB, Stuart A, Kemp R, Farouk MM. Effects of electrical stimulation and pre-rigor conditioning temperature on ageing potential of hot-boned beef muscle. Arch Latinoam Prod Anim 2014; 22:490–3.
8. Kim YHB, Lonergan SM, Grubbs JK, et al. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Sci 2013; 94:289–96.
https://doi.org/10.1016/j.meatsci.2013.02.013
11. Chrystall BB, Devine CE. Quality assurance for tenderness. Hamilton, New Zealand: MIRINZ Publication; 1991. Report No.: 872
12. Balan P, Kim YHB, Stuart AD, et al. Effect of fast freezing then thaw-aging on meat quality attributes of lamb
M. longissimus lumborum
. Anim Sci J 2019; 90:1060–9.
https://doi.org/10.1111/asj.13216
13. AMSA. Guidelines for meat color evaluation. In : Proceedings Proceedings of the 44th Annual Reciprocal Meat Conference 1991; Manhattan, KS, USA; p. 1–17.
14. GenStat. GenStat for Windows, Version 12.2.0.3717. 12th edOxford UK: VSN International; 2010.
15. Kim YHB, Warner RD, Rosenvold K. Influence of high
pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. Anim Prod Sci 2014; 54:375–95.
https://doi.org/10.1071/AN13329
18. Kim YHB, Stuart A, Nygaard G, Rosenvold K. High
pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining. Meat Sci 2012; 91:62–8.
https://doi.org/10.1016/j.meatsci.2011.12.007
20. Rosenvold K, North M, Devine C, et al. The protective effect of electrical stimulation and wrapping on beef tenderness at high
pre rigor temperatures. Meat Sci 2008; 79:299–306.
https://doi.org/10.1016/j.meatsci.2007.10.002
21. den Hertog-Meischke MJA, Smulders FJM, Van Logtestijn JG, van Knapen F. The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles. J Anim Sci 1997; 75:118–24.
https://doi.org/10.2527/1997.751118x
25. Aalhus JL, Jones SDM, Best DR, Robertson WM, Lutz S. The efficacy of high and low voltage electrical stimulation under different chilling regimes. Can J Anim Sci 1994; 74:433–42.
https://doi.org/10.4141/cjas94-062
26. Smith GC. Effects of electrical stimulation on meat quality, color, grade, heat ring and palatability. Pearson AM, Dutson TR, editorsAdvances in meat research: electrical stimulation. Westport. CT, USA: AVI Publishing Company Inc; 1985. p. 121–58.
28. Offer G, Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci 1983; 8:245–81.