The effect of electric stimulation on some quantitative character of old duck and chicken carcasses were the main aim of the present study. The device for measuring meat tenderness was designed at department of Food Sciences, College of Agriculture, and University of Basrah. A total of 36 old duck and same number of spent layer chickens aged78.21 week’s birds were slaughtered with knife manually. They de-feathered, and all internal organs were removed. Carcasses were divided into three groups, the control group (no electric stimulation), the second treatment group (electric conductivity 3.67 V/cm) with low voltage [110 volt]) and 1% saline solution, the third treatment group (7.33 V/cm) with 220 V voltage and 1% saline solution. Traits were measured at 25 min, 6 hrs and 24 hrs after electric stimulation. The carcasses were stored for 30 and 60 days. The following histological parameters were determined; sarcomere length, muscle fiber length, muscle fibres breaking index and color. The results indicated that length of sarcomere and muscle fibre breaking index were significantly(P≤0.05) affected by electric stimulation, because there was an increase in sarcomere length and muscle fiber breaking index of third treatment in chicken with an increasing interval of time. There was a significant (P≤0.05) decrease in muscle fiber diameter in electric stimulation treatment three (duck and chicken) with the time progress. Duck differed significantly when compared to chicken. Statistical analysis showed a significant effect of electric stimulation on color lightness (L). Duck appeared to be darker in color than chicken. Treatment group three revealed blue coloration at 25min, 60 days in both duck and chicken. Whereas other treatment groups showed yellowness (b) color. Similarly, stimulation affected color redness (a) where all groups showed greenish except 30 and 60 day intervals, their color was reddish and value of (a) of duck was less than of chicken. Electric stimulation (especially 220 V voltage) improve meat tenderness of both chicken and duck.
The effect of electric stimulation on some quantitative characters of aged ducks and layers chicken carcasses were the main objectives of the present study. Electric stimulation apparatus of meat tenderness was designed and manufactured at Department of Food Sciences, College of Agriculture, University of Basrah. A total of 36 Ducks and Layers chicken aged 1.5 years. Birds were slaughtered by hand, were defeathered, and all internal organs were removed. Carcasses were divided into three treatments with different electric stimulation. Control group (no electric stimulation). The second treatment (Electric conductivity 3.67 V/cm) was low voltage of 110 volt and 1% saline solution. The third treatment (7.33 V/cm) was 220V and 1% saline solution. All traits were measured at 25 min, 6 hrs. and 24 hrs. Carcasses stored by freezing for 30 and 60 days. The results showed that the number of proteolysis, lipolysis, Psychrophiles bacteria were affected by electric stimulation, the third treatment revealed the lower number of bacteria. Electric stimulation (especially 220 V) was significantly reduced the number of bacteria in both chicken and duck.
Various physical, chemical, and biological practices have been adopted in the meat industry to enhance the tenderness of aged chicken meat. Among these, electrical field stimulation is used as an innovative tool in enhancing meat quality. Purposely, the present study was designed to evaluate the effectiveness of electrical stimulation (ES) on different quality attributes (chemical, physical, & sensory) of laying aged chicken (Gallus domesticus) carcasses. To assess the effect of ES on meat quality of aged chicken (1.5 years), a total of 54 birds were slaughtered and their respective carcasses were subjected to electric field strengths (EFSs) of 3.67 and 7.33 V/cm. Physicochemical and sensorial characteristics of the ES-treated groups (3.67 and 7.33 V/cm) and control group (without ES) meat were compared during the storage periods 0, 30, and 60 days. The results revealed that the electrical conductivity and specific energy consumption increased significantly with an increase in the EFS. ES significantly (p < .05) decreased peroxide number (by 12.62%), free fatty acids (FFA; by 13.46%), drip loss (by 4.25%), and cooking loss (by 50.85%), and increased pH (by 5.90%). Besides, ES-treated samples showed significant superiorities in terms of sensory characteristics in comparison with control samples. An artificial neural network (ANN) gave a good fitting to predict the development of peroxide value and FFA during storage. Practical applicationsElectrical stimulation (ES) has been studied as a means to reduce the time required for aging to prevent meat hardness. ES improves the tenderness of meat by reducing Abbreviations: ANN, artificial neural network; B, number of millimeters of KOH smeared with the plank sample; CL, cooking loss (%); DL, drip loss (%); EFS, electric field strengths (V/cm); ES, electrical stimulation; FFA, free fatty acids (%); I, current (A); L, distance between electrodes (m); m, mass of chicken (kg); PV, peroxide value (meq/kg); R.L.S.D, revised least significant difference; S, cross-sectional area (m 2 ); SEC, specific energy consumption (kJ/kg); t, operating time (s); U, voltage (V); W, weight of sample (kg); W 1 , sample weight after 48 h (g); W ac , weight after cooking (g); Wbc, weight before cooking (g); Wo, original sample weight (g); σ, electrical conductivity (S/m); φ, number of milliliters of KOH swabbed with the oil or fat sample.
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