Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

Cetin O., Bingol E. B., Colak H., Hampikyan H.

SCIENTIFIC WORLD JOURNAL, ss.1-9, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1100/2012/574202
  • Dergi Adı: SCIENTIFIC WORLD JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1-9
  • İstanbul Üniversitesi Adresli: Evet

Özet

Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L*, a*, b*) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4 degrees C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.