Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat
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, phy...
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/574202 |
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| author | Omer Cetin Enver Baris Bingol Hilal Colak Hamparsun Hampikyan |
| author_facet | Omer Cetin Enver Baris Bingol Hilal Colak Hamparsun Hampikyan |
| author_sort | Omer Cetin |
| collection | DOAJ |
| description | 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°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. |
| format | Article |
| id | doaj-art-c9faed48921743a6ac96ad2f0d3f5412 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-c9faed48921743a6ac96ad2f0d3f54122025-02-03T07:25:03ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/574202574202Effects of Electrical Stimulation on Meat Quality of Lamb and Goat MeatOmer Cetin0Enver Baris Bingol1Hilal Colak2Hamparsun Hampikyan3Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, 34320 Istanbul, TurkeyDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, 34320 Istanbul, TurkeyDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, 34320 Istanbul, TurkeyThe School of Vocational Studies, Beykent University, Buyukcekmece, 34500 Istanbul, TurkeyEffect 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°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.http://dx.doi.org/10.1100/2012/574202 |
| spellingShingle | Omer Cetin Enver Baris Bingol Hilal Colak Hamparsun Hampikyan Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat The Scientific World Journal |
| title | Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat |
| title_full | Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat |
| title_fullStr | Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat |
| title_full_unstemmed | Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat |
| title_short | Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat |
| title_sort | effects of electrical stimulation on meat quality of lamb and goat meat |
| url | http://dx.doi.org/10.1100/2012/574202 |
| work_keys_str_mv | AT omercetin effectsofelectricalstimulationonmeatqualityoflambandgoatmeat AT enverbarisbingol effectsofelectricalstimulationonmeatqualityoflambandgoatmeat AT hilalcolak effectsofelectricalstimulationonmeatqualityoflambandgoatmeat AT hamparsunhampikyan effectsofelectricalstimulationonmeatqualityoflambandgoatmeat |