Destruction of bacteria using electric stimulation of old Duck and Chicken carcasses

Abstract

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.

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

“…ES improves the tenderness of meat by reducing cut values, increasing the sarcomere length, and reducing the diameter of muscle fibers. The application of ES helps in reducing the storage time, storage cost, de-feathering force, and microbial load on the chicken carcass (Al-Hmedawy, Al-Asadi, & Al-Hilphy, 2018. Therefore, this study aimed to investigate the use of ES to improve the qualitative (physical and chemical) and sensory characteristics of aged chicken meat carcass during storage periods.…”