Effect of electrical stimulation on veal quality

摘要: In three experiments involving a total of eighty-eight veal calves raised in groups and with access to straw, plasma hemoglobin (Hb) levels were determined at one week ante mortem. each experiment, animals similar Hb paired. One animal pair was stimulated electrically (ES) post mortem whereas the other remained non-stimulated (NS). ES resulted more rapid pH fall longissimus semi-membranosus muscle. Carcass lean colour scores improved 24h, but not 40 min, mortem. At 24h muscle from ES carcasses showed brighter colour, lower sarcomere length protein solubility. No significant differences observed haem pigment. After vacuum storage 3°C for 6 days, samples had higher drip heating loss, maximum shear force values, better ranking scoring taste panel preference tests than NS samples. The data indicate that certain degree denaturation sarcoplasmic proteins may be responsible effects on water retention while improvement tenderness present experiment due prevention, by treatment, cold shortening. It is suggested possibly contribute introduction alternative production methods, thus improve welfare.