TOLGA KAHRAMAN, ALEV GÜROL BAYRAKTAROĞLU, KAMİL BOSTAN, ÖMÜR KOÇAK

Effects of electrical stimulation on quality and microstructure of rapid chilled beef carcasses

Bu çalışmada, şok soğutma (RC) ve elektrik stimülasyonunun (ES), sığır karkaslarından (15 adet) elde edilen longissimus dorsi thoracis (LDT) kasının kalitesi ve mikroyapısı üzerine olan etkileri araştırılmıştır. Kesim sonrası, karkaslar ikiye ayrıldıktan sonra sağ yarımlara ES (500 V, 50 Hz, 120 s) uygulaması yapılmıştır. Sol taraf ise araştırmada kontrol grubunu oluşturmuştur (NES). Karkaslar, şok soğutmada (-20±1°C) 6 saat tutulduktan sonra 18 saat soğuk depoda (2±1°C) saklanmıştır. Et kalitesinin belirlenmesi amacıyla LDT kasında su tutma kapasitesi (WHC), pişirme kaybı (CL), renk (L*, a*, b*), gerilme kuvveti (SF) ve sarkomer uzunluğu (SL) değerleri incelenmiştir. Sonuç olarak, ES uygulamasının WHC, CL ve renk değerleri üzerine istatistiksel anlamda önemli bir etkisi görülmemiştir (P

Anahtar Kelimeler:

su tutma kapasitesi, sığır eti, karkas kalitesi, soğuklama, renk, pişirme kayıpları, elektrikle uyarım, et kalitesi, hızlı metodlar, sarkomer, gevreklik

Elektrik stimülasyonunun şok soğutma uygulanmış sığır karkas kalitesi ve mikroyapısı üzerine etkileri

A total of 15 beef were used to examine the ef ects of rapid chilling (RC) and electrical stimulation (ES) on meat quality and microstructure of longissimus dorsi thoracis (LDT). After slaughter, the right sides of carcasses were randomly assigned ES (500 V, 50 Hz, and 120 s), while the left sides remained as control (NES). Then, carcasses were rapidly chilled (-20±1°C) for 6 h and placed in a conventional chiller (2±1°C). Meat quality was evaluated by water holding capacity (WHC), cooking loss (CL), color (L*, a*, b*), shear force (SF) and sarcomere length (SL). As a result, ES had no impact on WHC, CL and color of LDT from rapid chilled carcasses (P<0.05). Tenderness and SL values were significantly increased in stimulated carcasses at 2, 7 and 10 d postmortem (P<0.001). Also, microstructure examination of LDT demonstrated that amorphous appearance of the myofibres was found in ES due to the rupture of M-lines and I-bands. The results showed that ES is a useful method for improving tenderness of LDT during storage time and the disadvantageous ef ect of RC on WHC, CL, and color was equalized.

Keywords:

water holding capacity, beef, carcass quality, chilling, colour, cooking losses, electrical stimulation, meat quality, rapid methods, sarcomeres, tenderness,

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