The Effects of Electrical Stimulation on the Sensory and Textural Quality Properties of Mutton Carcasses

Authors : Mete YANAR

Pages : 433-438

View : 27 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The objective of this research was to investigate the influence of electrical stimulation insert ignore into journalissuearticles values(ES); on the sensory and textural quality characteristics of mutton carcasses from elderly ewes. For this purpose, 14 ovine carcasses from 3-5-year-old ewes were subjected to ES with 350 V, and the effects of ES on the organoleptic and instron textural parameters were evaluated. The ES significantly insert ignore into journalissuearticles values(P < 0.01); improved the panel tenderness scores of the Longissimus dorsi insert ignore into journalissuearticles values(LD); muscle. Some of the Instron Warner Bratzler Shear parameters such as peak force and initial yield force values of the LD muscle were also highly significantly insert ignore into journalissuearticles values(P < 0.01); affected by ES, while the Semimembranosus insert ignore into journalissuearticles values(SM); muscle was not affected. Hardness and peak force 2 values of LD obtained from the Instron compression test were also significantly insert ignore into journalissuearticles values(P < 0.05); affected by ES. However, Instron compression parameters of SM muscles were not significantly influenced by ES treatment. The results revealed that the ES could considerably improve the tenderness of the LD from mutton carcasses. In conclusion, the application of ES to mutton carcasses from elderly ewes could be beneficial for the meat industry by increasing the merchandising value and quality of this sort of carcass.
Keywords : Electrical stimulation, mutton, sensory evaluation, textural quality