Related Experiment Video

Updated: May 27, 2026

Real Time and Repeated Measurement of Skeletal Muscle Growth in Individual Live Zebrafish Subjected to Altered Electrical Activity
11:41

Real Time and Repeated Measurement of Skeletal Muscle Growth in Individual Live Zebrafish Subjected to Altered Electrical Activity

Published on: June 16, 2022

Electrical stimulation and meat texture: A reply to comments by E. Dransfield and D. J. Etherington

B B Marsh1, R L Russell, D R Swartz

  • 1Muscle Biology Laboratory University of Wisconsin Madison, Wisconsin 53706, USA.

Meat Science
|November 8, 2011
PubMed
Summary

No abstract available in PubMed .

More Related Videos

Finite Element Modelling of a Cellular Electric Microenvironment
08:23

Finite Element Modelling of a Cellular Electric Microenvironment

Published on: May 18, 2021

Related Experiment Videos

Last Updated: May 27, 2026

Real Time and Repeated Measurement of Skeletal Muscle Growth in Individual Live Zebrafish Subjected to Altered Electrical Activity
11:41

Real Time and Repeated Measurement of Skeletal Muscle Growth in Individual Live Zebrafish Subjected to Altered Electrical Activity

Published on: June 16, 2022

Finite Element Modelling of a Cellular Electric Microenvironment
08:23

Finite Element Modelling of a Cellular Electric Microenvironment

Published on: May 18, 2021

Related Concept Videos

Muscle Stimulation Frequency01:22

Muscle Stimulation Frequency

The contraction strength of muscles is regulated by motor neurons, which modulate the frequency of action potentials dispatched to the motor units based on the body's requirements. This process of varying the muscle stimulation frequency allows muscles to contract with a force that is precisely tailored to the needs of the moment, whether lifting a feather or a heavy box.
Wave summation
At low firing rates, motor neurons induce individual twitch contractions in muscle fibers. These twitches...
Motor Unit Stimulation01:20

Motor Unit Stimulation

When the neuron of a motor unit fires an action potential, it triggers a series of events, leading to a twitch contraction in the muscle fibers. The process of excitation-contraction coupling is crucial in relaying the action potential to the muscle fibers.
The latent period of contraction marks the onset of excitation-contraction coupling, when the action potential propagates across the sarcolemma, preparing the muscle fibers for contraction. As the fibers enter the contraction phase, the...

Articles linked to this work by shared authors, journal, and citation graph.

Effects of long spray-chilling on water pocket development in ribeyes.

Meat science·2017

History of the meat animal evaluation contest: a pedagogical stimulant.

Journal of animal science·2013

Structural studies of rigor bovine myofibrils using fluorescence microscopy. I. Procedures for purification and modification of bovine muscle proteins for use in fluorescence microscopy.

Meat science·2011

Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation.

Meat science·2011

Low voltage electrical stimulation of lamb carcasses: effects on meat quality.

Meat science·2011

Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers.

Meat science·2011

Effect of dietary supplementation with antioxidants and flavouring prototypes based on acorn and olive on the volatile profile of pork.

Meat science·2026

Bioactive peptides for meat quality and preservation: Integrating peptidomics and computational screening.

Meat science·2026

Early life nutrition and prenatal programming: Shaping carcass composition and meat quality.

Meat science·2026

Carbon economy of skeletal muscle growth: Warburg-like metabolic remodeling drives lean accretion and shapes meat quality.

Meat science·2026

Alpha-gal syndrome: Mechanisms, global epidemiology, and implications for meat science.

Meat science·2026

Plant cysteine proteases in meat processing: A review of applications to improve texture and nutritional functionality.

Meat science·2026
See all related articles
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies
Jove
Visualize
Contact Us