IMPROVEMENT OF MEAT QUALITY CHARACTERISTICS OF AGED FEMALE GOATS BY ELECTRICAL STIMULATION AND SALT SOLUTIONS

	IMPROVEMENT OF MEAT QUALITY CHARACTERISTICS OF AGED FEMALE GOATS BY ELECTRICAL STIMULATION AND SALT SOLUTIONS
Iraqi Journal of Biotechnology
Article 1, Volume 5, Issue 1, 2006, Pages 20-37
Abstract
The objective of present study was to investigate the effect of electrical stimulation and salt infusion on improvement of some meat quality characteristics of aged female goat. Thirty female goats, age 7-8 years and 40.50 kg in weight were managed, fed a like and slaughtered thereafter. The carcasses were divided into 7 groups and each group were subjected to one of the following treatments : T1 : Control , T2 : electrical stimulation (80 volts , 25 Hz for 2 min), T3 : electrical stimulation (200 volts , 25 Hz for 2 min) , T4 : sodium chloride infusion (0.6) , T5 : calcium chloride infusion (0.3 M) , T6 : T2 + T4 and T7 : T2 + T5. Results obtained may be summarized as follows: The pH values in Longissimus dorsi (LD), Semimembranosus (SM) and Bicepe Fomoris (BF) in T2 and T3 declined rapidly and the muscles required the shortest period of time to reach pH 6 in comparison with the other treatments. There were no significant differences among the treatments in temperature decline, drip loss, thaw loss and cooking loss. Higher water holding capacity values were obtained with LD in T7 (30.47%), SM in T5 (28.10%) and BF in T5 (30.25%) whereas, the lowest values for the three muscles were in T1, LD also surpassed the other two muscles in water holding capacity. There were significant differences among the treatments in sarcomere length, where BF was superior to other muscles. It can be concluded from this study that electrical stimulation and infusion of NaCl or CaCl2 improve meat quality characteristics of aged female goat meat. ___________
Keywords
Key Words; Electrical stimulation; meat goats; PDF created

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