ELEKTRIK STiMULASYONUNUN ET KALiTESI UZERINE ETKiLERi

Year 2006, Volume: 32 Issue: 2, 23 - 30, 19.12.2012

Tolga Kahraman , Bülent Nazlı Özer Ergün

Abstract

ÖZET

İlk olarak 1749 yılında uygulanan elektrik stimtilasyonu, yeni kesilen hayvan karkaslarından elektrik akımı geçirilmesi esasına dayanır. Bu elektrik akımı ile kaslarda postmortem glikolisiz hızlanır. Böylece kasların kasılmasıyla karakterize olan soğuk kasılma riski de ortadan kalkarak tekstür, renk ve lezzet gibi kalite kriterleri gelişir. Tüm bunlara ek olarak, incelenen literatürlerde elektrikle stimulasyonun etlerdeki mikrobiyel yükü azalttığı ve buna bağlı olarak uygun muhafaza koşulları altında raf omrünü de uzattığı bildirilmektedir. Bu çalışma ile stimulasyon uygulamaları hakkında bilgi vermek amaçlanmıştır.

Anahtar Kelimeler: Elektriksel Stimulasyon, Gevreklik, Karkas, Et Kalitesi

 

EFFECTS OF ELECTRICAL STIMULATION ON MEAT QUALITY

ABSTRACT

Electrical stimulation, was first applicated in 1749, involves transmitting an electrical current through the carcasses of freshly slaughtered animals. This electrical current causes an increase in the rate of postmortem glycolysis in the muscles, it prevents cold induced shortening during rigor development and improves meat quality including tenderness, colour and palatability attributes. Additionally, according to the publications it is reported that the electrical stimulation reduced the microbial count and increased the shelf life of meat under chill conditions. This review aims to explain electrical stimulation practices.

Key Words: Electrical Stimulation, Tenderness, Carcass, Meat Quality

Keywords

Elektriksel Stimulasyon, Gevreklik, Karkas. Et Kalitesi

References

• Altuğ, T., Ova, G., Demirağ, K . , Kurtcan, Ü.: Gıda Kalite Kontrolü. Ege Üniversitesi Mühendislik Fakültesi Yayınlan. 1995; No. 29, 23-27.
• Arslan, A.: Et Muayenesi ve Et Ürünleri Teknolojisi. 2002; Medipres. 50-100.
• Bawcom D.W., Thompson L . D . , Miller M . F . , Ramsey C.B.: Reduction of Microorganisms On Beef Surfaces Utilising Electricity. J. Food Protcc.,1995; 58 (1): 35- 38.
• Birkhold, S.G., Sams, A.R.: Fragmentation. Tenderness and Post Mortem Metabolism of Early-Harvested Broiler Breast Fillets From Carcasses Treated with Electrical Stimulation and Muscle Tensioning. Poult Sei., 1993; 72(3): 577-82.
• Bostan, K . , Nazlı, B., A r u n , Ö.Ö.: Elektriksel Stimülasyonun Ette Gevreklik ve Mikrofiora Üzerine Etkisi. İstanbul Üniv. Vet. Fak. Derg., 2001: 27 (2). 547-556.
• Carballo, J., Garcia-Matamoros, E., Jimenez Colmenero, F.: Influence of Electrical Stimulation on Lamb Quality During Frozen Storage. International Journal of Refrigeration. 1989; Volume 12, Issue 3, 164-168.
• Channon, H.A., Baud, S.R., Kerr, M . G . , Walker, P.J.: Effect of Low Voltage Electrical Stimulation of Pig Carcasses And Ageing on Sensory Attributes of Fresh Pork. Meat Science, 2003; 65, 1315-1324.
• Craig, E.W., Fletcher, D.L., Papinaho, P.A.: The Effects of Antemortem Electrical Stunning on Biochemical and Tcxtural Properties of Broiler Breast Meat. Poult Sei., 1999: 78(3): 490-4.
• Davis, B . M . , Pecker, S.K.J., Mayer, R.J.: Crocodiles Restraining & Meat Quality. RIRDC. 2000; 00/105.
• Den Hertog-Meischke, M J . , Smulders, F.J., Van Logtestjin, J.G., Van Knapen, F.: The Effect of Electrical Stimulation on the Water Holding Capacity and Protein Denaturation of Two Bovine Muscles. J. Anim. Sei., 1997; 75(1): 118-24.
• Devine, C.E., Payne, S.R., Wells, R.W.: Effect of Muscle Restraint on Sheep Meat Tenderness with Rigor Mortis at 18 C. Meat Science. 2002: 60. 155-159.
• Edwards, D.S.: High Voltage Electical Stimulation : its Effect on Microbial Contamination of Lamb Carcasses in aComercial Abattoir. Meat Science. 1999; 52. 387-389.
• Geesink, G.H., Mareko, M.H.D., M o r t o n , J.D., Bickerstaffe, R.: Effects of Stress and High Voltage Electrical Stimulation on Tenderness of Lamb M . Longissimus. Meat Science. 2001: 57, 265-271.
• Ho, C.Y., Stromer, M . H . , Robson, R.M.: Effect of Electrical Stimulation on Postmortem Titin. Nebulin, Desmin and Troponin-T Degradation and Ultrastructural Changes in Bovine Longissimus Muscle. J. Anim. Sei.. 1996; 74(7): 1563-75.
• Hwang, L H . , Devine, C.E., Hopkins, D.L.: The Biochemical and Physical Effects of Electrical Stimulation on Beef and Sheep Meat Tenderness. Meat Science, 2003; 65, 677ı 691.
• Elektrik S t i m ü l a s y o n u n Et Kalitesi Ü z e r i n e Etkileri 29
• Hwang, L H . , Thompson, J.M.: The Effect of Time and Type of Electrical Stimulation on the Calpain System and Meat Tenderness in Beef Longissimus Dorsi Muscle. Meat Science. 2001; 58. 135-144.
• Janz, J . A . M . , Aalhus, J.L., Price, M . A . : Blast Chilling and Low Voltage Electrical Stimulation influences on Bison Meat Quality. Meat Science. 2001; 57, 403-411.
• Jeremiah, L.E., Greer, G.G., Dilts, B.D.: Influence of Hot-Processing and Electrical Stimulation on the Bacteriology and Retail Case Life of Vacum Packaged Lamb. Food Rescach International, 1997; Vol. 30, No. 3A, 281-286.
• K e r t h , C.R., Cain, T . L . , Jackson, S.P., Ramsey, C.B., Miller, M . F . : Electrical Stimulation Effects on Tenderness of Five Muscles From Hampshire X Rambouillet Crossbred Lambs with the Callipyge Phenotype. J. Anim. Sei., 1999; 77: 2951-2955.
• Marino, H . , Ertbjerg, P., Anderson, M . , Barton-Gade, P., Moller, A J . : Electrical Stimulation of Pigs - Effect on pH Fall. Meat Quality and Cathepsin B+L Activity. Meat Science. 1999: 52. 179-187.
• McKenna, D.R., Maddock, T.D., Savell, J.W.: Water Holding and Color Characteristics of Beef Electrically Stimulated Carcasses. Journal of Muscle Foods, 2003; Volume ¡4(1), 33-51.
• M o r t o n , J.D., Bickerstaaffe, R., Kent, M.P., Dransfeld, E., Keeley, G.M.: Calpain - Calpastatin and Toughness in M . Longissimus From Electrically Stimulated Lamb and Beef Carcasses. Meat Science, 1999; 57, 71-79.
• Polidori, P., Lee, S., Kauffman, R.G., Marsh, B.B.: Low Voltage Electrical Stimulation of Lamb Carcasses: Effects on Meat Quality. Meat Science. 1999; 53,179-182.
• Raloff, J.: The Shocking Science of Tender Poultry. Science News, 2003; 163(2).
• Rhee, M.S., K i m , B.C.: Effect of Low Voltage Electrical Stimulation and Temparature Conditioning on Postmortem Changes in Glycolysis and Calpains Activities of Korean Native Cattle (Hanwoo). Meat Science. 2001; 58, 231-237.
• Robb, D.H.F., Kestin, S.C., Warriss, P.D.: Muscle Activity at Slaughter: I Changes in Flesh Colour and Gaping in Rainbow Trout. Aquaculture, 2000; 182. 261-269.
• Roeber, D . L . , Cannell, R.C., Belk, K . E . , Tatum, J.D., Smith, G.C.: Effects of a Unique Application of Electrical Stimulation an Tenderness. Colour and Quality Attributes of the Beef Longissimus Muscle. J. Anim. Sei., 2000; 78, 1504-1509.
• Sams, A.: Commercial Implementation of Postmortem Electrical Stimulation. Poult Sei., 1999; 78(2): 290-4.
• Sams, A.R., Dzuik, C.S.: Meat Quality and Rigor Mortis Development in Broiler Chickens with Gas-Induced Anoxia and Postmortem Electrical Stimulation. Poult Sei., 1999; 78: 1472-1476.
• Sams, A. R.: Meat Quality During Processing. Poult. Sei.. 1999; 78(5), 798-803.
• Soares, J.D.G., Areas, A.G.J., Batistiti, P. J.: Effect of High Voltage Electrical Stimulation on Buffalo Meat Conditioning. Bras, de Agrociencia, 1995; V I , n 2, 61-68.
• Stiffler, D . M . , Savell, JAW, Smith, G.C., Dutson, T.R., Carpenter, Z . L . : Electrical stimulation purpose, application and results. Tex. Agr. Sta. Ext. Bui., 1982; B-1375.
• Taylor, A.A., Nute, G.R., Warkup, C.C.: The Effect of Chilling, Electrical Stimulation and Conditioning on Pork Eating Quality. Meat Science. 1995; 39. 339-347.
• Uytterhaegen, L . , Claeys, E., Demeyer, D.: The Effect of Electrical Stimulation on Beef Tenderness, Protease Activity and Myofibrilliar Protein Fragmentaion. Biochimie, 1992; 74(3): 275-81.
• W i k l u n d , E., Stevenson-Barry, J . M . , Duncan, S.J., Littlejohn, R.P.: Electrical Stimulation of Red Deer Carcasses - Effects on Rate of pH Decline, Meat Tenderness, Colour Stabilty and Water Holding Capacity. Meat Science, 2001; 59, 201-220.
• Wilkins L.J., Gregory N.G., Wotton S.B.: Effectiveness of Different Electrical Stunning Regimens for Turkeys and Consequences for Carcase Quality. Br Poult Sci., 1999; 40(4): 478-84.