Düşük Voltaj Elektrik Stimülasyonunun M. longissimus dorsi thoracis Üzerine Etkisi

Bu çalışma, düşük voltaj Elektrik Stimülasyonu (ES) uygulamasının inek eti kalitesine olası etkilerini araştırmak amacıyla yapılmıştır. Çalışmada 20 adet Holştayn ırkı inek kullanılmıştır. İnekler 10’ar adet olmak üzere 2 gruba ayrılmış ve kesim işlemleri, kanatma ve iç organlarının çıkarılmasının ardından medyan hattan ikiye ayrılmıştır. Longissimus dorsi thoracis kasları karkaslardan çıkarıldıktan sonra, sağ yarımdan elde edilen kasa 50 ve 100 volt (90 saniye, 100Hz) ES uygulaması yapılmış, sol yarımdan elde edilen kas ise kontrol grubunu oluşturmuştur. Et kalitesinin belirlenmesi amacıyla longissimus dorsi thoracis kasından alınan örnekler pH, su tutma kapasitesi (WHC), renk, tekstür ve duyusal özellikler yönünden incelenmiştir. Elde edilen bulgulara göre, ES uygulanan etlerin pH değerleri kontrol gruplarına nazaran hızlı bir düşüş göstermiştir. WHC değerlerinde ise tüm gruplarda günlere göre bir azalma tespit edilmiş, iki farklı voltaj (50V, 100V) uygulanmış gruplarda saptanan değerler arasında, 3. gün ve 7. gün sonuçlarında istatistiki olarak önemlilik gözlenmiştir (P

THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON M. LONGISSIMUS DORSI THORACIS

The aim of this work was to determine the probable effects of electrical stimulation on cow’s meat quality. In the study, twenty Holstein cows were used. Cows were equally distributed in two groups, cut into halves though the median line after exsanguinations and evisceration. M. longissimus dorsi thoracis have dislodged from carcass and right side muscles were applied 100 Hz, 1.5 minutes and 50 or 100 volts of electrical stimulation (ES) and the left side muscles were kept as control group. Meat quality was assessed in longissimus dorsi thoracis and was evaluated by examining pH, colour, tenderness, water holding capacity (WHC) and sensory evaluations. As a result, electrical stimulation (ES) introduced faster decrease and lower values of pH decline compared to the control group. It was determined that there was a reduction in water holding capacity in all groups day by day. WHC decreased significantly (P

PDF

___

Birkhold, S.G., Sams, A.R., 1993. Fragmentation, tenderness and post-mortem metabolism of early harvested broiler breast fillets from carcasses treated with electrical stimulation and muscle tensioning. Poultry Science 72, 577-582
Carballo, J., Garcia-Matamoros, E., Jimenez Colmenero, F., 1989. Influence of electrical stimulation on lamb quality during frozen storage. International Journal of Refrigeration 12, 164-168.
Crouse, J.D., Seideman S.C. and Cross H.R., 1983. The effects of carcass electrical stimulation and cooler temprature on the quality and palatability of bull and ster beef. Journal of animal science, 56, 81-90.
Dutson, T.R., 1983. The measurement of pH in muscle and its importance to meat quality. Proceedings of 36th Reciprocal Meat Conference of the American Meat Science Association, Fargo, North Dakota. 12–15 June. American Meat Science Association, Chicago; 92–97.
Eikelenboom, G., Smulders F.J.M., Ruderus H., 1985. The effect of high and low voltage of electrical stimulation of beef carcass quality. Meat Science 15 (4), 247-254.
Eikelenboom, G., 1987. The effect of electrical stimulation processing on meat tenderness. Fleischwirtschaft, 67 (9),1103–1104.
Eilers, J.D., Tatum, J.D., Morgan, J.B., Simith, G.C., 1996. Modification of earl-postmortem muscle pH and use of postmortem aging to improve beef tenderness. Journal of Animal Science 74 (4), 790-798.
Ferreira, G.B. , Andrade C.L., Costa F., Freitas M.Q., Silva T.J.P., Santos I.F., 2006. Effects of transport time and rest period on quality of electrical stimulated male cattle carcasses. Meat Science 74, 459-466.
Froning, G.W., Uijttenboogaart, T.G., 1988. Effect of postmortem electrical stimulation on color, texture, pH, cooking losses of hot and cold deboned chicken broiler breast meat. Poultry Science 67, 1536–1544.
Göransson, A., Flores, M., Josell, A., Ferrer, J.M., Trelis, M.A., Toldra, F., 2002. Effect of electrical stimulation on the activity of muscle exoproteases during beef ageing. Food Science Technology International, 8 (5), 285-289.
Halil, A., Nazlı, B., 2001. Kesim öncesi kasaplık hayvanlara uygulanan elektrikle bayıltma metodunun et kalitesine etkisi üzerine araştırmalar. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 27 (2), 585–603.
Hertog-Meischke M.J.A., Smulders F.J.M., Logtestijn J.G., Knapen F., 1997. The effect of electrical stimulation on water holding capacity and protein denaturation of two bovine muscles. Journal of Animal Science 75, 118- 124.
Ho, C.Y., Stromer, M.H., Robson, R.M., 1996. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. Journal of Animal Science 74 (7), 1563-1575.
Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.G., Salm, C.P., Savell, J.W., Shivas, S.D., 1991. AMSA guidelines for meat color evaluation. In E. Schofield (Ed.), Proceedings of the Forty-Fourth Annual Reciprocal Meat Conference (pp. 3-17). Manhattan, Kansas: Kansas State University (9-12 July 1991).
Hwang, I.H., Devine, C.E., Hopkins, D.L., 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science 65, 677-691.
Hwang, I.H., Thompson, J.M., 2001. The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle. Meat Science 58, 135-144.
İnal, T., 1995. Kesim Hayvanı ve Et Muayenesi. Saray Kitabevleri, İstanbul.
Janz, J.A.M., Aalhus, J.L., Price, M.A., 2001. Blast chilling and low voltage electrical stimulation influences on bison meat quality. Meat Science 57, 403-111.
Kahraman, T., Ergun, O., 2009. Effects of electrical stunning and electrical stimulation on Kivircik carcass quality. Journal of the Faculty of Veterinary Medicine University of Kafkas, 15 (3): 461-464.
Kahraman, T., Nazlı, B., Ergun, O., 2006. Elektrik Stimülasyonunun Et Kalitesi Üzerine Etkileri. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 32 (2), 23–30.
Kerth, C.R., Cain, T.L., Jackson, S.P., Ramsey, C.B., Miller, M.F., 1999. Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype. Journal of Animal Science 77, 2951-2955.
McKenna, DR., Maddock, T.D., Savell, J.W., 2003. Water holding and color characteristics of beef electrically stimulated carcasses. Journal of Muscle Foods 14, 33-51.
Morton, J.D., Bickerstaaffe, R., Kent, M.P., Dransfield, E., Keeley, G.M., 1999. Calpaincalpastatin and toughness in m. longissimus from electrically stimulated lamb and beef carcasses. Meat Science 57, 71-79.
Nazlı, B., Çetin, Ö., Bingöl, E. B., Kahraman, T., Ergün, Ö., 2010. Effect of high voltage electrical stimulation on meat quality on beef carcasses. Journal of Animal and Veterinary Advances 9 (3), 556-560.
Özdamar, K., 1999. Paket Programlar ile İstatistiksel Veri Analizi. Kaan Kitabevi, Eskişehir. Polidori, P., Lee, S., Kauffman, R.G., Marsh, B.B., 1999. Low voltage electrical stimulation of lamb carcasses: effects on meat quality. Meat Science 53, 179-182.
Rodbotten, R., Lea, P., Hildrum, K.I., 2001. Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M.longissimus dorsi of Norwegian Cattle. Acta Agriculturae Scandinavica Section A, Animal Science 51, 184-191.
Smulders, F.J.M., Laack, R.L.J.M., 1992. Accelerated processing to improve ageing response of meat. In: New Technologies for meat and meat products. Eds. P.181-208.
Strydom, P.E., Frylinck, L. and Smith, M.F., 2005. Should electrical stimulation be applied when cold shortening is not a risk?. Meat Science 4, 733-742.
Taylor, A.A., Martoccia, L., 1995. The effect of low voltage electrical stimulation on pork quality. Meat Science 39, 319-326.
Taylor, A.A., Nute, G.R., Warku p, C.C., 1995. the effect of chilling, electrical stimulation and conditioning on pork eating quality. Meat Science 39, 339-347.
Topçu, T., 2009. Keçi Karkaslarına uygulanan elektriksel stimülasyonun et kalitesi üzerine etkisi. İ.Ü. Sağlık Bilimleri Enstitüsü Yüksek Lisans Tezi, İstanbul.
Vergara, H., Linares, M.B., Berruga, M.I., Gallego, L., 2005. Meat quality in suckling lambs: effect of preslaughter handling. Meat Science 69, 473–478.
Vural, H., Öztan, A., 1996. Et ve Ürünleri Kalite Kontrol Laboratuarı Uygulama Kılavuzu. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları (36), Ankara.
Yanar, M., Yetim, H., 2003. The effects of electrical stimulation on the sensory and textural quality properties of mutton carcasses. Turkish Journal of Veterinary Animal Sciences 27, 433-438.