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Düşük Voltaj Elektrik Stimülasyonunun M. longissimus dorsi thoracis Üzerine Etkisi

THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON M. LONGISSIMUS DORSI THORACIS

Journal Name:

  • İstanbul Üniversitesi Veteriner Fakültesi Dergisi

Publication Year:

  • 2011

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The aim of this work was to determine the probable effects of electrical stimulation on cow’s meat quality. In the study, twenty Holstein cows were used. Cows were equally distributed in two groups, cut into halves though the median line after exsanguinations and evisceration. M. longissimus dorsi thoracis have dislodged from carcass and right side muscles were applied 100 Hz, 1.5 minutes and 50 or 100 volts of electrical stimulation (ES) and the left side muscles were kept as control group. Meat quality was assessed in longissimus dorsi thoracis and was evaluated by examining pH, colour, tenderness, water holding capacity (WHC) and sensory evaluations. As a result, electrical stimulation (ES) introduced faster decrease and lower values of pH decline compared to the control group. It was determined that there was a reduction in water holding capacity in all groups day by day. WHC decreased significantly (P<0.001) in samples at 3 rd and 7 th day. Statistical significance was determined in tenderness values of raw and cooked samples of ES and control group for all days. According to color measurements, it was determined that color values were progressed. Redness was different at day 1, lightness, redness and yellowness were different at day 3 and lightness and redness were different at day 7. In sensory evaluations, there was an advanced with ES application in all parameters
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Abstract (Original Language): 
Bu çalışma, düşük voltaj Elektrik Stimülasyonu (ES) uygulamasının inek eti kalitesine olası etkilerini araştırmak amacıyla yapılmıştır. Çalışmada 20 adet Holştayn ırkı inek kullanılmıştır. İnekler 10’ar adet olmak üzere 2 gruba ayrılmış ve kesim işlemleri, kanatma ve iç organlarının çıkarılmasının ardından medyan hattan ikiye ayrılmıştır. Longissimus dorsi thoracis kasları karkaslardan çıkarıldıktan sonra, sağ yarımdan elde edilen kasa 50 ve 100 volt (90 saniye, 100Hz) ES uygulaması yapılmış, sol yarımdan elde edilen kas ise kontrol grubunu oluşturmuştur. Et kalitesinin belirlenmesi amacıyla longissimus dorsi thoracis kasından alınan örnekler pH, su tutma kapasitesi (WHC), renk, tekstür ve duyusal özellikler yönünden incelenmiştir. Elde edilen bulgulara göre, ES uygulanan etlerin pH değerleri kontrol gruplarına nazaran hızlı bir düşüş göstermiştir. WHC değerlerinde ise tüm gruplarda günlere göre bir azalma tespit edilmiş, iki farklı voltaj (50V, 100V) uygulanmış gruplarda saptanan değerler arasında, 3. gün ve 7. gün sonuçlarında istatistiki olarak önemlilik gözlenmiştir (P<0,001). Tekstür değerlerinde ES uygulanmış gruplar ile kontrol grubu arasında, çiğ ve pişmiş örneklerde yapılan değerlendirmeler sonucunda, tüm günlerde istatistiki önemlilik gözlenmiştir. Renk ölçümlerinde elde edilen bulgularla renk değerlerinde gelişme gözlenirken; 1. gün kırmızılık, 3. gün parlaklık, kırmızılık ve sarılık, 7. gün parlaklık ve kırmızılık değerlerinde farklılık gözlenmiştir. Duyusal değerlendirmelerde ise, hem pişmiş hem de çiğ değerlerde elektrik stimülasyonu uygulamasının tüm parametrelerde iyileşme gösterdiği tespit edilmiştir.
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