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OJVRTM
Online Journal of Veterinary Research ©
Volume 14 (2): 194-207, 2010. Extensively
redacted 2017.
Effects
of electrical stimulation and ageing on postmortem changes and meat quality in fat-tailed
sheep
Abbasvali, M.1,
Shekarforoush, S.S.2, Aminlari,
M. 3
1DVM, 2PhD,
Department of Food Hygiene and public health, 3PhD, Department of
Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
ABSTRACT
Abbasvali
M, Shekarforoush SS, Aminlari
M, Effects of electrical stimulation and ageing on postmortem changes and meat
quality in fat-tailed sheep. Onl J Vet Res, 14: (2): 194-207, 2010. Effect of different voltages of
electrical stimulation (ES), rigor temperature and ageing on biochemical changes and meat quality
of fat-tailed sheep carcasses are described. Male sheep were subjected to 100 (n=
3) or 150V (n=3), 60 second, fixed frequency of 50 Hz. Controls were not treated. Animals were then slaughtered
and processed meat kept at 25 °C for 4 h, and chilled at 6 °C for 14 days. For
each carcass, pH, temperature, adenosine triphosphate (ATP) content, calpain, water holding capacity (WHC), muscle color (L*,
a*, b* color values), free amino acid (FAA), myofibrillar
fragmentation index (MFI) and myofibrils gel electrophoresis patterns of longissimus dorsi
muscle were determined. ES accelerated glycolysis producing falls in pH 1st
6h postmortem with a gradual decline to 24 h.
There was a simultaneous reduction in ATP. We found no differences in muscle
temperature at any time suggesting that ES did not affect carcass cooling rate.
We found a decline in calpain during the first 6h postmortem.
Muscles from
ES carcasses had lower WHC than controls at 1st day storage. There were
no differences in color. ES affected FAA and MFI improving proteolysis
and tenderness. By SDS –PAGE we found no changes in myosin or actin. We find
that ES affects PM changes and meat quality.
Keywords: Electrical
stimulation; Tenderness; Fat tailed sheep; Calpain;
Water holding capacity
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