Paul A. Will

Sul Ross State University

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EFFECT OF ELECTRICAL STIMULATION ON THE BOVINE CARCASS

Journal of Food Quality (1988)

Rubén D Valbuena-Villarreal Paul A. Will

ABSTRACT Six grain‐fed steer carcasses with weights ranging from 163 kg to 232 kg were randomly assigned to low voltage electrical stimulation (45 V., 1.5 A., pulsation cycle of 1.5 s for duration of 150 s) or no stimulation treatments. The longissimus dorsi (LD) and semitendinosus (ST) muscles were studied using high temperature (12 h at 32° to 39°C, then 36h at ‐2° to 0°C) and low temperature (36 h at ‐14° to ‐12°C) periods. Shear force, cooking loss, drip loss and taste panel data were taken. Shear force data indicated that differences (P < 0.05) existed between electrically stimulated and nonstimulated hot boned LD and ST muscle. Statistical differences (P < 0.05) in drip and cooking losses were detected. The duo‐trio test indicated that panelists were able to detect a difference between electrically stimulated (ES) and nonstimulated muscle (P < 0.05). Preference tests indicated that panelists were also able to detect a difference between chill and delay chill. Ratings showed that a statistical difference was detected between ES and hot processed muscles.

Longissimus dorsi

Statistical Analysis

10.1111/j.1745-4557.1988.tb00863.x

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Citations (3)

The Measurement of Carcass Characteristics of Goats Using the Ultrasound Method

Texas journal of agriculture and natural resources (2004)

G. Corral de Mesta Paul A. Will J. M. Gonzalez

The objective of this study was to determine if ante mortem carcass characteristics measured via the ultrasound method in live goats is associated with carcass characteristic measured postmortem. Forty crossbred Spanish goats were evaluated at five different time periods for a total of 80 days. Ante mortem measurements of fat thickness (FTU), longissimus muscle area (LMAU), longissimus muscle width (LMWU), longissimus muscle depth (LMDU), rib eye area, rump fat (RFU), and rump depth (RDU) were made using an Aloka 500V. Twenty-four hours postmortem, fat thickness (FTC), longissimus muscle width (LMWC), longissimus muscle depth (LMDC), rump fat (RFC), and rump depth (RDC) was measured. Correlation analysis performed on the data revealed a high significance between LMAU and LMAC (r = 0.75; P < 0.01), and LMDU and LMDC (r = 0.71; P < 0.01). Linear regression analysis performed on the data collected over the 80 day study period revealed significance for FTU and FTC (r2 = 0.24; P < 0.01), LMAU and LMAC (r2 = 0.56; P < 0.01), LMWU and LMWC (r2 = 0.27; P < 0.01), LMDU and LMDC (r2 = 0.51; P < 0.01), and RDU and RDC (r2 = 0.21; P < 0.01). Data indicated that when ultrasonically estimating carcass characteristics, measurements tended to overestimate characteristics in smaller goats and underestimate characteristics in older goats taken 24-hours postmortem.

Rump

Longissimus muscle

Longissimus

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Citations (4)

Effects of Various Levels of Sodium Chloride and Hexametaphosphate on Restructured Beef Steaks During Cooler Storage

Texas journal of agriculture and natural resources (2016)

Paul A. Will Hyung Se Kim

Restructured beef steaks were prepared from boneless chucks. This study evaluated the effects of salt, phosphate and length of cooler storage on restructured beef steaks. Samples were manufactured with four sodium chloride and phosphate combinations (treatments) 0% and 0%, 0% and 0.5%, 2% and 0%, 2% and 0.5%. Water was added (3%) at the time of mixing. The product was formulated in a mixer for 15 minutes. The four treatments were passed through a patty machine (3/1 head) and then stored at 4°C for 0, 3, 6, and 10 days. Various quality attributes of restructured beef steaks were studied. Restructured beef steaks with salt had lower (P<0.05) water-holding capacity (WHC) values (higher water binding capacity) than controls of those manufactured with phosphate alone. The taste panelists detected significantly (P<0.05) improved juiciness and cohesiveness with 2% sodium chloride. Percent moisture and the Warner-Bratzler shear force values did not differ significantly among treatments or storage periods.

Sodium hexametaphosphate

Water-Holding Capacity

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EFFECT OF ELECTRICAL STIMULATION ON ATP DEPLETION AND SARCOMERE LENGTH IN DELAY‐CHILLED BOVINE MUSCLE

Journal of Food Science (1979)

Paul A. Will R. L. HENRICKSON Robert Morrison George V. Odell

ABSTRACT This study was undertaken to assess the effectiveness of electrical stimulation as a means of speeding postmortem metabolism as measured by. ATP (adenosine triphosphate) depletion in delay‐chilled bovine carcasses. Six animals of similar weight and age were used. Electrical stimulation was initiated 30 min postmortem. The stimulated side received a DC square‐wave pulse of a magnitude (peak) of 300∼ at 400 cps (frequency), with a duration of 0.5 msec, and a current of 1.9 amps. ATP measurements were taken at 8 time periods postmortem. Results indicated muscles from the stimulated sides of beef exhibited significantly faster reductions of ATP than unstimulated controls. Electrical stimulation is an effective means of speeding postmortem glycolysis. Shear force data taken on the same muscles showed increased tenderness from electrically stimulated sides. However, measurement of sarcomere lengths from the same muscles revealed no significant differences between electrically stimulated arid unstimulated sides. These data further suggested that some effect, in addition to the prevention of cold shortening, brought about the tenderization of the meat.

Adenosine triphosphate

Myofibril

Rigor mortis

10.1111/j.1365-2621.1979.tb09107.x

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Citations (28)

Sodium Chloride and Sodium Tripolyphosphate Effects on Characteristics of Restructured Beef Roasts

Texas journal of agriculture and natural resources (2016)

D. Owen Paul A. Will

Restructured roasts were manufactured from three-piece boneless chucks. Four different treatments were prepared with eight replications. Excess fat and connective tissue were trimmed from the chuck muscles prior to processing. Half of the lean and 5% added fat were emulsified for 5 minutes, the rest of the lean was added and the product was emulsified again for 30 seconds. The mixture was divided into four equal portions to undergo treatment. Treatments contained different concentrations of sodium chloride (NaCl) and sodium tripolyphosphate (NaPO): T1 (0%, 0%), T2 (0%, 0.3%), T3 (1.7%, 0%), T4 (1.7%, 0.3%). Cooking loss, water holding capacity, Warner-Bratzler shear force, and sensory evaluations were conducted. Results showed significant differences (p .05) between treatments in shear force. Sensory panel evaluations for flavor indicated preference for roasts containing NaCl, with or without NaPO over roasts without NaCl.

Water-Holding Capacity

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Carcass Traits and Palatability of Barbados Sheep and Spanish Goats Raised Under Feedlot Conditions

Texas journal of agriculture and natural resources (2016)

Steven A. Williams Paul A. Will P. R. Weyerts

Data from 72 adult females consisting of 36 Barbados ewes and 36 Spanish goat nannies with their offspring were used to determine carcass traits, dressing weights, shear force values and eating quality of the two species. An analysis of variance for carcass weights, dressed weights, shear force values, uncooked weights, cooked weights, and weight loss showed no significant differences (P > 0.05) between weights of Barbados lambs and Spanish kids. In sensory evaluation of the Barbados sheep and the Spanish goats, the seven sensory panelists evaluated both meat of tbe lambs and kids as acceptable. Panelists were unable to tell the difference between the meat of the two species. Shear force values did not differ significantly between species. Therefore, this study suggests that Barbados lamb may be interchangeahle witb Spanisb goat meat (of similar maturity and weight) with regard to palatability attributes.

Palatability

Feedlot

Carcass weight

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Effects of Sodium Chloride, Sodium Hexametaphosphate and Freezer Time on Restructured Beef Chuck Steaks

Texas journal of agriculture and natural resources (2016)

Paul A. Will Gary L. Brown

This study evaluated the effects of sodium chloride, sodium hexametaphosphate and length of freezer storage on restructured beef chucks. One-third pound (151 g) ground beef chuck steaks were prepared from two piece boneless chucks. Four different sodium chloride (NaCl) and sodium hexametaphosphate (HMP) combinations were used: 0% NaCI, 0% HMP; 2%NaCI, 0% HMP; 0% NaCI, 0.5% HMP; and 2% NaCl, 0.5% HMP. While mixing the restructured product for 15 minutes, water was added at the 3% level. The four formulations were passed through a patty machine and then stored at a temperature of -20 C for 0, 4, 8, and 12 week periods. Various quality attributes of restructured beef steaks were studied. The taste panelists detected a significant (P < 0.05) improvement in tenderness, flavor and visual appearance with the 2% NaCl, 0.5% HMP treatment. Warner-Bratzler shear force values and the triangle differentiation tests indicated significant (P < 0.5) differences between treatments.

Sodium hexametaphosphate

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Mobilisation im Weaning

Atemwegs- und Lungenkrankheiten (2017)

Paul A. Will

10.5414/atx02206

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ULTRASTRUCTURAL POSTMORTEM CHANGES IN ELECTRICALLY STIMULATED BOVINE MUSCLE

Journal of Food Science (1980)

Paul A. Will Charlotte L. Ownby R. L. HENRICKSON

ABSTRACT Alterations in the morphology of beef longissimus dorsi, psoas major, semitendinosus, and supraspinatus muscles induced by electrical stimulation were studied at the light and electron microscopic levels. Samples of control and electrically stimulated muscles were removed from the carcass at 0.5‐, l‐, 6‐, and 24‐hr postmortem, processed, and embedded in plastic. Changes induced by electrical stimulation were compared with those in normal autolysis in control muscle. Light microscopic examination revealed contraction bands and intracellular edema in the stimulated muscle samples while the control showed no sign of morphological change. At the electron microscopic level, electrical stimulation caused specific structural changes in the muscles. Swollen sarcoplasmic reticulum, mitochondria, and T‐tubules were observed in the stimulated muscle samples. In addition, contraction banding, intracellular edema, disintegration of the myofibril, and other morphological deviations were also observed. These data are in agreement with published work that mechanisms other than the prevention of cold shortening bring about tenderization of the resultant meat. This was partially explained by the accelerated autolysis seen in stimulated striated muscles and was an active rather than passive effect as proposed by cold shortening alone.

Myofibril

Longissimus dorsi

Myofilament

Sarcoplasm

Autolysis (biology)

10.1111/j.1365-2621.1980.tb03861.x

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Citations (44)

PALATABILITY ATTRIBUTES OF LOW VOLTAGE ELECTRICALLY STIMULATED HOT BONED BOVINE MUSCLE

Journal of Food Quality (1987)

Paul A. Will E.O. REESING

ABSTRACT Twelve grain‐fed heifers with carcass weights ranging from 163 kg to 232 kg were randomly assigned to low voltage electrical stimulation (45 volts, 1.5 amps, pulsation cycle of 1.5s for duration of 150s) or no stimulation treatments. The semitendinosus (ST) and supraspinatus (SS) muscles were studied using high temperature (10h at 14° C plus 30h at −2° C) and low temperature conditioning (40h at −2° C) periods. Shear force and taste panel data were taken. Shear force data indicated statistically significant differences (P < .05) existed between electrically stimulated and nonstimulated hot boned supraspinatus (SS) and semitendinosus (ST) muscle. The duo‐trio test indicated that panelists were able to detect a difference between electrically stimulated and nonstimulated muscle (P < .05).

Palatability

Volt

Semitendinosus muscle

10.1111/j.1745-4557.1987.tb00290.x

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