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dc.contributor.authorBostan, Kamil
dc.contributor.authorKahraman, Tolga
dc.contributor.authorKocak, Omur
dc.contributor.authorBayraktaroglu, Alev Gurol
dc.date.accessioned2021-03-02T20:55:08Z
dc.date.available2021-03-02T20:55:08Z
dc.date.issued2011
dc.identifier.citationKahraman T., Bayraktaroglu A. G. , Bostan K., Kocak O., "Effects of Electrical Stimulation on Quality and Microstructure of Rapid Chilled Beef Carcasses", KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.17, sa.2, ss.291-295, 2011
dc.identifier.issn1300-6045
dc.identifier.othervv_1032021
dc.identifier.otherav_046c6a8d-a737-4c41-a5d3-6fb32512ce64
dc.identifier.urihttp://hdl.handle.net/20.500.12627/8894
dc.description.abstractA total of 15 beef were used to examine the effects of rapid chilling (RC) and electrical stimulation (ES) on meat quality and microstructure of longissimus dorsi thoracis (LDT). After slaughter, the right sides of carcasses were randomly assigned ES (500 V, 50 Hz, and 120 s), while the left sides remained as control (NES). Then, carcasses were rapidly chilled (-20+/-1 degrees C) for 6 h and placed in a conventional chiller (2+/-1 degrees C). Meat quality was evaluated by water holding capacity (WHC), cooking loss (CL), color (L*, a*, b*), shear force (SF) and sarcomere length (SL). As a result, ES had no impact on WHC, CL and color of LDT from rapid chilled carcasses (P < 0.05). Tenderness and SL values were significantly increased in stimulated carcasses at 2, 7 and 10 d postmortem (P < 0.001). Also, microstructure examination of LDT demonstrated that amorphous appearance of the myofibres was found in ES due to the rupture of M-lines and I-bands. The results showed that ES is a useful method for improving tenderness of LDT during storage time and the disadvantageous effect of RC on WHC, CL, and color was equalized.
dc.language.isoeng
dc.subjectSağlık Bilimleri
dc.subjectVeteriner Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.titleEffects of Electrical Stimulation on Quality and Microstructure of Rapid Chilled Beef Carcasses
dc.typeMakale
dc.relation.journalKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
dc.contributor.departmentAnkara Üniversitesi , ,
dc.identifier.volume17
dc.identifier.issue2
dc.identifier.startpage291
dc.identifier.endpage295
dc.contributor.firstauthorID74617


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