@conference {41828,
	title = {Effects of level of current during lamb carcase electrical stimulation on post-mortem muscle changes and meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {65},
	year = {2005},
	month = {Jan},
	pages = {247-251},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {A study was conducted using 60 lamb carcases to examine the effectiveness of a new type of stimulation system for improving meat quality of lamb carcases. There were 3 treatment groups {\textendash} control (no current), low current (400 mA) and high current (800 mA). The duration of stimulation was 35 seconds, 20 minutes after death. The stimulation treatments both significantly increased the rate of pH decline and caused an increase in the redness of the longissimus thoracis et lumborum muscle. There was no significant reduction in shear force due to stimulation, but ageing for 4 vs 2 days significantly (P < 0.001) decreased shear force by on average 12.6 N. There were no significant effects of stimulation on sensory traits, but, as for shear force, ageing significantly (P < 0.001) improved tenderness (60 vs 65 on a 0-100 scale). The lack of effect of stimulation may have been due to the high initial tenderness and liking scores of the control samples. These high values occurred in spite of a chilling rate under which cold-induced toughness, and, hence, low tenderness and liking scores, would have been expected.
KEYWORDS: lamb; electrical stimulation; eating quality. },
	issn = {1176-5283},
	author = {Hopkins DL and Shaw FD and Baud S and Walker PJ}
}
@conference {41168,
	title = {The regulation of glycogen level in the muscle of ruminants by nutrition},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {94-98},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {This paper discusses recent work by the authors which has investigated the nutritional regulation of glycogenconcentration in skeletal muscle of sheep and cattle. Several experiments are summarised which show a clear relationshipbetween the level of glycogen in muscle and the intake of metabolisable energy. This translates into strong seasonal effectson the level of muscle glycogen in pasture fed cattle that correlate with live weight change. The clear message is thatanimals destined for slaughter should be on a high plane of nutrition as this will contribute to an increased level of muscleglycogen at slaughter and so help alleviate the problem of dark cutting meat. Acute regulation of glycogen is moreproblematical since the rate of glycogen repletion in skeletal muscle is relatively slow and the scope for rapid dietarychange in ruminants is constrained by the need to allow rumen adaptation to high starch/sugar diets. However the suddenintroduction of a high energy diet (based on cereal grain) in the presence of a {\textquoteleft}rumen modifier{\textquoteright} to reduce ruminal acidosiscan increase muscle glycogen concentration within 1 week of feeding. The ability to further modify glycogen level inskeletal muscle using carbohydrate and electrolyte products is discussed. In particular the possibility of using oral glycerol/propylene glycol as a means for increasing blood glucose and so glycogen synthesis is proposed. Experiments to examine the effectiveness of MgO as a means for reducing the stress response are also discussed.},
	issn = {1176-5283},
	author = {Pethick DW and Cummins L and Gardner GE and Jacobs RH and Knee BW and McDowell M and McIntyre BL and Tudor G and Walker PJ and Warner RD}
}
