TOLGA KAHRAMAN, Ghassan ISSA, ENVER BARIŞ BİNGÖL, EMEK DÜMEN, ERGÜN ÖMER GÖKSOY, SERKAN KEMAL BÜYÜKÜNAL

Efect of rapid chilling and pelvic suspension on meat quality of Longissimus dorsi Muscle of lamb

Bu çalışma, aşil tendosundan ve pelvis bölgesinden asma ile birlikte hızlı ve konvansiyonel soğutmanın M. Longissimus dorsinin et kalitesi üzerine etkisini incelemek için amaçlanmıştır. Yirmi kuzu karkası, kesimden hemen önce rastgele olarak iki deneysel gruba ayrılmış ve kesim sonrası dört faklı muameleye tabi tutulmuştur. İlk gruptaki karkaslar aşil tendosundan asılmıştır. Sol taraflar konvansiyonel olarak soğutulurken (CC/AS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/AS; n=10). Ikinci gruptaki karkaslar pelvik kemikten tekrar asılmıştır. Sol taraflar konvansiyonel soğutulurken (CC/PS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/PS; n=10). Et kalitesi su tutma kapasitesinin (WHC), pişirme kaybı (CL), yüzey rengi ve kesme kuvvetinin (SF) ile ölçülmesi ile değerlendirilmiştir. Sonuç olarak, RC sıcaklık düşüşünü arttırırken, CC pH düşüş oranını hızlandırmıştır. RC reduced pişirme kaybı ve su tutma kapasitesini azaltmıştır. Pelvik asılmanın su tutma kapasitesi, pişirme kaybı ve bifteğin rengi üzerine hiçbir etkisi yokken, SF değerlerini kesim sonrası yedinci günde azaltmıştır. Sonuç olarak, PS saklama periyodu boyunca yumuşaklığı geliştirmek için kullanışlı bir metoddur ve kesme kuvveti üzerinde RCnin dezavantajlı etkisi pelvik asılma kullanılarak eşitlenebilir.

Hızlı soğutma ve pelvik asılmanın kuzulara ait Longissimus dorsi kasındaki et kalitesi üzerine etkisi

The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7 th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS.

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