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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Bibliographic Details
Published in:TheScientificWorld 2012-01, Vol.2012 (2012), p.1-9
Main Authors: Cetin, Omer, Bingol, Enver Baris, Colak, Hilal, Hampikyan, Hamparsun
Format: Article
Language:English
Subjects:
Aging
Animals
Caprinae
Carcasses
Cold Temperature
Color - standards
Electric potential
Electric properties
Electric Stimulation
Food Handling - methods
Food research
Food Technology - methods
Goat meat
Goats
Hydrogen-Ion Concentration
International organizations
Lamb (Meat)
Meat
Meat - analysis
Meat - standards
Meat industry
Meat quality
Methods
Odorants
Ovis aries
Pigmentation
Quality
Shear forces
Sheep
Standardization
Stimulation
Voltage
Water - metabolism
Water activity
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Summary: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
ISSN:2356-6140
1537-744X
1537-744X
DOI:10.1100/2012/574202