Estudio de meta-análisis del efecto de estimulación eléctrica en la fuerza de corte de la carne de vacuno

• C. Xavier ^[1] ; U. Gonzales Barron ^[1] ; A. Muller ^[1] ; V.A.P Cadavez ^[1]
  1. [1] Instituto Politécnico de Bragança

     Instituto Politécnico de Bragança

     Bragança (Sé), Portugal

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 609-611
• Idioma: español
• Títulos paralelos:
  • Meta-analysis study of the electrical stimulation effect on beef meat tenderness
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• Resumen

  • The objective of this work was to use meta-analysis to estimate the effect size of the electrical stimulation on beef tenderness through the study of the measurements of shear force. Eight independent studies were used based on comparison of shear force measurements on the Longissimus dorsi and Longissimus lumborum in cattle carcasses subject to electrical stimulation and unstimulated carcasses. For each study, the mean effect size and standard error was calculated in order to apply a random-effects meta-analysis model. The meta-analysis demonstrated that the electrical stimulation on beef carcasses decreases the values of shear-force of meat by an average of 1.34 kgf. Thus, this study confirmed the positive effect of the electrical stimulation on the beef meat tenderness. However, the effect size displayed high variation among studies which can be attributed to differences in their experimental conditions.