Bülent NAZLI, Tolga KAHRAMAN, Özer ERGÜN

Elektrik stimülasyonunun et kalitesi üzerine etkileri

İlk olarak 1749 yılında uygulanan elektrik stimülasyonu, yeni kesilen hayvan karkaslarından elektrik akımı geçirilmesi esasına dayanır. Bu elektrik akımı ile kaslarda postmortem glikolisiz hızlanır. Böylece kaslann kasılmasıyla karakterize olan soğuk kasılma riski de ortadan kalkarak tekstür, renk ve lezzet gibi kalite kriterleri gelişir. Tüm bunlara ek olarak, incelenen literatürlerde elektrikle stimülasyonun etlerdeki mikrobiyel yükü azalttığı ve buna bağlı olarak uygun muhafaza koşullan altında raf ömrünü de uzattığı bildirilmektedir. Bu çalışma ile stimulasyon uygulamaları hakkında bilgi vermek amaçlanmıştır.

Effects of electrical stimulation on meat quality

Electrical stimulation, was first applicated in 1749, involves transmitting an electrical current through the carcasses of freshly slaughtered animals. This electrical current causes an increase in the rate of postmortem glycolysis in the muscles, it prevents cold induced shortening during rigor development and improves meat quality including tenderness, colour and palatability attributes. Additionally, according to the publications it is reported that the electrical stimulation reduced the microbial count and increased the shelf life of meat under chill conditions. This review aims to explain electrical stimulation practices.

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