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Updated: May 27, 2026
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A Murine Model of Muscle Training by Neuromuscular Electrical Stimulation
Published on: May 9, 2012
Effect of electrical stimulation on veal quality
1Research Institute for Animal Production, 'Schoonoord', Zeist, The Netherlands.
Meat Science
|November 8, 2011
Summary
Electrical stimulation (ES) post mortem improved veal quality by enhancing muscle color and tenderness. This method may offer alternative veal production methods, improving animal welfare.
Area of Science:
- Animal Science
- Food Science
- Meat Science
Background:
- Veal production faces challenges related to meat quality and animal welfare.
- Post-mortem treatments can influence meat characteristics.
Purpose of the Study:
- To investigate the effects of post-mortem electrical stimulation (ES) on veal quality.
- To assess the potential of ES in improving veal production methods and animal welfare.
Main Methods:
- Three experiments with 88 veal calves were conducted.
- Animals were paired based on plasma hemoglobin levels.
- One calf per pair received post-mortem electrical stimulation (ES), while the other served as a non-stimulated (NS) control.
Main Results:
- ES accelerated pH decline in longissimus and semi-membranosus muscles.
- Carcass lean color improved at 24h post-mortem in ES groups.
- ES carcasses showed brighter color, lower sarcomere length, and reduced protein solubility at 24h.
- Vacuum-stored ES meat had improved color, higher water loss, lower shear force, and better sensory scores.
Conclusions:
- Post-mortem ES positively impacts veal color, water-holding capacity, and tenderness.
- Sarcoplasmic protein denaturation likely contributes to improved water retention and color.
- ES prevents cold shortening, enhancing tenderness.
- ES shows potential for alternative veal production, enhancing animal welfare.
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