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

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dc.contributor.authorCetin, Omer
dc.contributor.authorBingol, Enver Baris
dc.contributor.authorColak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.date.accessioned2024-03-13T10:35:34Z
dc.date.available2024-03-13T10:35:34Z
dc.date.issued2012
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractEffect 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.en_US
dc.identifier.doi10.1100/2012/574202
dc.identifier.endpage9en_US
dc.identifier.issn1537-744X
dc.identifier.pmid22593699en_US
dc.identifier.scopus2-s2.0-84861079843en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1100/2012/574202
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4496
dc.identifier.wosWOS:000303505900001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherHindawi Ltden_US
dc.relation.ispartofScientific World Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEffects of Electrical Stimulation on Meat Quality of Lamb and Goat Meaten_US
dc.typeArticleen_US

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