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IMPROVEMENT OF MEAT QUALITY CHARACTERISTICS OF AGED AWASSI EWES BY ELECTRICAL STIMULATION | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 37, Issue 2, 2006, Pages 153-160 | ||
| Authors | ||
| A. M. S. Al-Rubeii; Z. F. Al-Jalili; M. T. Alwan | ||
| Abstract | ||
| The objective of the present study was to investigate the effects of electrical stimulation (ES) at low voltage (80v) and high voltage (200v) on meat quality characteristics of aged ewes. Seven local Awassi ewes aged between 5 to 6 years old were slaughtered , dressed and divided into two parts . Each part of carcasses were randomly divided into 3 groups : A control group (7 sides), electrical stimulation (80 volts , 25 Hz for 2 min) (3 sides) and electrical stimulation (200 volts , 25 Hz for 2 min) (4 sides) .Both ES treatments recorded rapid drop in pH to the value of 6 which reached at shorter period as compared to control. There was no significant difference among treatments for temperature decline , drip loss, thaw loss and cooking loss . Higher values of myofibrillar fragmentation index were observed in ES (200 volts), while the lowest values were in control group. Data from the present study suggested that the ES can be used to enhance the degradation and proteolysis myofibrillar cytoskeletal proteins and that may contribute to an improve in flavor and tenderness of aged ewe meat.The obtained results also revealed that both ES treatments had greatly accelerated postmortem glycolysis as reflected by increased both R-248 and R-250 and redusced R-258 values when compared to control. The organoleptic tasts for ES treated samples showed an improvment in meat quality as assessed for flavour, tenderness, juicieness and overall acceptance. The chemical composition of treated samples had not been changed as compared with control. It can be concluded from this experiment that electrical stimulation at high voltage (200v) or low voltage (80v) improved meat quality characteristics of aged ewes. | ||
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