title: Effects of electrical stimulation on meat quality of lamb and goat meat.
abstract: 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.
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, 34320 Istanbul, Turkey.
authors.forename: Omer
authors.initials: O
authors.lastname: Cetin
authors.forename: Enver Baris
authors.initials: EB
authors.lastname: Bingol
authors.forename: Hilal
authors.initials: H
authors.lastname: Colak
authors.forename: Hamparsun
authors.initials: H
authors.lastname: Hampikyan
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003116:Color / Q000592:standards; D004558:Electric Stimulation; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000592:standards*; D009812:Odorants; D010858:Pigmentation; D012756:Sheep; D014867:Water / Q000378:metabolism
chemical_list: D014867:Water