Effect of electrical stimulation on quality of tenderstretched chevon sides

Biswas, Suman; Das, Anubrata; Banerjee, Rituparna; Sharma, nbspDr. Sanjiv Kumar

doi:10.1016/j.meatsci.2006.08.002

Cited by 26 publications

(19 citation statements)

References 20 publications

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“…This shows that delayed chilling was effective in slowing down the rate of carcass temperature decline, a process that would minimise the risk of cold shortening. In fact, all the sarcomeres measured were longer than 2 µm, an indication that cold shortening did not occur in the slaughter conditions set for this study (Biswas et al, 2007). Meat colour is an important characteristic that influences consumers' perceptions of the quality of the product.…”

Section: Resultsmentioning

confidence: 86%

Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions

2017

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This study was conducted to evaluate the carcass and meat quality of Boer goats and unimproved indigenous goats of South Africa, under delayed chilling conditions. Ten goats per breed were used for the study. The goats were slaughtered according to standard abattoir procedures. The dressed carcasses were held at 10-15 °C for 6 hours before chilling at 4 °C until 24 hours (delayed chilling). The pH/temperature values, instrumental colour (CIE L*, a*, b*, chroma and hue angle), surface myoglobin pigments (deoxyglobin, oxyglobin and metmyoglobin), water-holding capacity (WHC), thawing loss, cooking loss, sarcomere length, and Warner Bratzler shear force (WBSF) values were evaluated on samples of the m. longissimus dorsi (LD) and the m. semimembranosus (SM). Carcasses of Boer goats were heavier and had higher chilling loss than those of indigenous goats. There were no breed differences in dressing percentages, pH/temperature values or meat quality characteristics. Overall, the mean ultimate pH values (5.75-5.80), were marginally higher than the recommended pH for desirable eating quality. However, the mean L* (36.3-40.2), a* (18.0-18.8), .8%) values were within the range that is acceptable for normal meat. On average, LD samples were tender (WBSF values of 4.43 ± 0.40 kg), but SM samples were marginally tough (WBSF values of 8.45 ± 0.54 kg). This study shows that delayed chilling could be a useful strategy in improving the colour and tenderness of goat meat.

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Section: Resultsmentioning

confidence: 86%

Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions

2017

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“…Electrical stimulation (ES) is an innovation being used in the meat industry to increase meat tenderness and colour of beef, lamb, and goat carcasses [3–5]. ES is a procedure that depends on electric current passing through hot carcass immediately after slaughtering [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

Çetin

Bingöl

Çolak

et al. 2012

The Scientific World Journal

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Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L ∗, a ∗, b ∗) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

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“…Goat meat (Chevon) is an important protein source throughout the world, especially in developing countries (BiswAs et al, 2007). Chevon is also attractive to health conscious consumers due to its lower total fat and higher unsaturated fatty acid levels compared to other traditional red meats (lee et al, 2008a).…”

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confidence: 99%

Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat

Al-Bachir¹,

Zeinou²

2014

Acta Alimentaria

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The present study was undertaken to assess the effects of gamma irradiation (0, 2, 4, and 6 kGy) on microbial, chemical, and sensory values of Jabaly Syrian goat meat during storage at 4 °C for 1, 3, 4, and 5 weeks. Irradiation was effective in reducing the microbial load and increasing the shelf-life of goat meat. The radiation doses required to reduce the microorganisms by 90 percent (D 10 ) in goat meat were 294 and 400 Gy for Salmonella and E. coli, respectively. The main fatty acids identified from the goat meat were oleic, stearic, and palmitic acids. No significant differences were observed in moisture, crude protein, crude fat, ash, pH value, fatty acids, total acidity, volatile basic nitrogen, and sensory properties (texture, flavour, colour, and taste) of irradiated and non-irradiated goat meat. Lipid peroxidation measured in terms of thiobarbituric acid-reactive substances (TBARS) increased on irradiation and chilled storage. Sensory evaluation showed no significant differences between irradiated and non-irradiated goat meat.

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Effect of electrical stimulation on quality of tenderstretched chevon sides

Cited by 26 publications

References 20 publications

Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions

Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat

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