TOLGA KAHRAMAN, Özer ERGÜN

Effets of electrical stunning and electrical stimulation on Kivircik carcass quality

Toplam 20 baş Kıvırcık ırkı kuzu, elektrikle bayıltma (EB) ve elektrikle stimülasyon (ES) uygulamalarının et kalitesi üzerine etkilerini incelemek amacıyla kullanıldı. Kuzular, kesim sırasında kontrol ve EB grubu olmak üzere iki gruba ayrıldı ve tüm kuzular İslami usul ile kesildi. Karkaslar ikiye ayrıldıktan sonra sağ yarımlara orta ve düşük voltaj olmak üzere ES uygulaması yapıldı. Sol taraf ise araştırmada kontrol grubunu oluşturdu. Et kalitesinin belirlenmesi amacıyla longissimus dorsi kasında 1., 3., 6., 24. saatlerde pH, 1. ve 7. günlerde gerilme kuvveti, su tutma kapasitesi ve renk değerleri incelendi. Sonuç olarak, ES kaslarda hızlı pH düşüşü ile birlikte gerilme kuvveti değerlerini kontrol gruplarına nazaran azaltmış ve etlerin su tutma kapasitesi değerlerini önemli ölçüde düşürmüştür. Renk değerleri içinde, sadece 7. günde kırmızılık artmıştır. Sonuçta EB ile birlikte ES uygulanan koyun kaslarının et kalitesi değerleri belirgin şekilde gelişmiştir.

Anahtar Kelimeler:

su tutma kapasitesi, Kıvırcık, koyun ırkları, et kalitesi, kuzu, elektronarkoz, elektrikle uyarım

Elektrikle bayıltma ve elektrik stimülasyonunun kıvırcık Karkas kalitesi üzerine etkileri

A total of 20 Kivircik breed lambs were used in two experiments to study the effects of electrical stunning (EB) and the electrical stimulation (ES) on meat quality. At slaughter, lambs were divided into two groups as control and EB group and slaughtered by applying Halal method. After splitting the carcasses at vertebral line, medium voltage electrical stimulation (MVES) or low voltage electrical stimulation (LVES) was applied to the right half carcasses. The left half carcasses were used as control. Meat quality was evaluated on M. longissimus dorsi by examining pH at 1, 3, 6, 24 h; shear force (SF), water holding capacity (WHC) and colour (L*, a*, b*) at 1 and 7 days of post-slaughter period. As a result, the lowest SF, pH and WHC were demonstrated from the ES applied samples in comparison with control samples. Only a* values of colour parameters were affected at 7 days of post-slaughter period. In conclusion, lamb meat quality can be markedly improved by using the combination of EB and ES.

Keywords:

water holding capacity, Kivircik, sheep breeds, meat quality, lambs, electronarcosis, electrical stimulation,

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