DAĞLIÇ IRKI KOYUNLARA UYGULANAN ELEKTRIKLE BAYILTMA İŞLEMİNİN ET KALİTESİ ÜZERİNE ETKİLERİ

Yıl 2006, Cilt: 32 Sayı: 2, 1 - 10, 20.12.2012

Tolga Kahraman , Bülent Nazlı Özer Ergün

Öz

ÖZET

Nakil ve kesim işlemleri sırasında yapılan kötü muamele kasaplık hayvanlarda stres oluşturan faktörlerdendir. Bu problemin ortadan kaldırılması etik açıdan olduğu kadar et kalitesi açısından da oldukça önem taşımaktadır. Avrupa Birliği'nin 93/119/EC sayılı kararına göre hayvanları acıya karşı duyarsız hale getirmek için kesim öncesinde bayıltma uygulamaları yasal bir gerekliliktir.

Bu çalışmada, elektrikle bayıltmanın kesim sonrası 1. ve 7. günlerde et kalitesi üzerine etkilerini karşılaştırmak amacıyla 20 adet Dağlıç ırkı kuzu kullanıldı. Kuzular, elektrikle bayıltma uygulanarak ve bayıltma uygulanmadan kesilenler olmak üzere, eşit sayıda iki gruba ayrıldı. El kalitesinin belirlenmesi amacıyla pH, renk ve tekstür değerleri incelendi.

Sonuç olarak, pH değerleri kontrol gruplarına nazaran hızlı bir düşüş göstermiştir. Buna rağmen, elektrikle bayıltma işleminin renk ve tekstür değerlerine herhangi bir etkisi olmamıştır.

Anahtar Kelimeler: Elektrikle bayıltma. et kalitesi, renk. tekstür, pH.

 

EFFECTS OF ELECTRICAL STUNNING ON MEAT QUALITY OF DAGLIC BREED LAMBS

ABSTRACT

Both transport and slaughter of meat market animals are exposed to a variety of pain and fear which may cause stress. These factors must be removed that is important not only for ethical reasons but also meat quality. Moreover, stunning is a legal requirement according to European Council Directive 93/119/EC to ensure that animals are unconscious and insensitive to pain during the slaughter procedure.

In this study, twenty lambs of Dagli? breed were used to compare the effects of electrical stunning on initial meat quality and at 7 days postmortem. Lambs were distributed in two groups: electrical stunning, ritual slaughtering. Meat quality was evaluated by examining pH, colour and tenderness.

As a result. pH values decreased more rapidly than the control groups. Although stunning did not influence the instrumental colour and tenderness of the meat.

Key Words: Electrical stunning, meat quality, colour, texture. pH.

Anahtar Kelimeler

Elektrikle bayıltma, et kalitesi- renk. tekstür, pH

Kaynakça

• Anıl, M . H . , Love, S., Helps, C.R., Harbour, C.R.: Potential for carcass contamination with brain tissue following stunning and slaughter in cattle and sheep. Food Control, 2002; 13: 431-436.'
• Anıl, M . I I . , McKinstry, J.L.: Variations in electrical stunning tong placaments and relative consequences in slaughter pigs. The Veterinary Journal. 1998; 155: 85-90.
• Arslan, A.: Et Muayenesi ve Et Ürünleri Teknolojisi. Medipres. 2002.
• Bertram, H.C., Stodkilde-Jorgensen, H . , Karlsson, A . H . , Andersen, H.C.: Postmortem energy metabolism and meat quality of porcine m. longissimus dorsi as influenced by stunning method - A • 'P NMR spectroscopic study. Meat Science, 2002; 62: 113-119.
• Bertram, H.C.: Field gradient cpmg applied on postmortem muscles. Magnetic Resonance Imaging. 2004; 22: 557-563.
• Brehmer, A., Johnston, M . : Poultry meat hygiene and inspection. W. B. Saunders Company Ltd.. 1996.
• Channon, H.A., Payne, A . M . , Warner, R.D.: Comparison of C 02 stunning with electrical stunning (50 hz) of pigs on carcass and meat quality. Meat Science, 2002; 60: 63-68.
• Tolga K A H R A M A N - B ü l e n t N A Z L I - Ö z e r E R G Ü N
• Channon, H.A., Payne, A . M . , Warner, R.D.: Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with C 02. Meat Science. 2003: 65: 1325-1333.
• Clottey, J.A.: Manual for the slaughter of small ruminants in developing countries. In: Slaughtering practices and conventional techniques for slaughter. FAO Animal Production and Health Paper, 49, 1985.
• Duncan, D . B . : Multiple Range and Multiple F-tcsts. Biometrics, 1995; 11:1-42.
• Franck, M - , Svensson, M . , Von Seth, G., Josell, A., Figwer, Ph., Poirel, M . T . , Monin, G.: Effect of stunning conditions on occuurence of PSE defects in hams of m + / RN " pigs. Meat Science. 2003; 64: 351-355.
• Grandin, T.: Animal welfare in slaughter plants. 29L h Annual Conference of American Association of Bovine Practitioners, 1996; 22-26.
• Grandin, T.: Euthanasia and slaughter of livestock. Journal of American Veterinery Medical Association, 1994; 204: 1354-1360.
• Grandin, T.: Religious slaughter and animal welfare: a discussion for meat scientists. Meat Focus International. 1994: 115-123.
• Gregory, N.G.: Recent concerns about stunning and slaughter. Meat Science. 2005; 70: 481ı 491.
• Halil, A., Nazlı, B.: Kesim öncesi kasaplık hayvanlara uygulanan elektrikle bayıltma metodunun et kalitesine etkisi üzerine araştırmalar. İstanbul Üniv. Vct. Fak. Derg., 2001: 27 (2): 585-603.
• Hambrecht, E., Eissen, J.J., Verstegen, M . W . A . : Effects of processing plant on pork quality. Meat Science, 2003; 64: 125-131.
• Heinz, G., Srisuvan, T.: Guidelines of humane handling, transport and slaughter of livestock. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. RAP Publication 2001/4.
• İnal, T., Nazlı, B.: Mezbaha Bilgisi. Saray Kitabevleri; 1997.
• İnal, T.: Kesim Hayvanı ve Et Muayenesi. Saray Kitabevleri. 1995.
• Jiang, S.T.: Contribution of muscle proteinases to meat tenderization. Proceccdings of the National Science Council, ROC. Part B:Life Sciences. 1998; Vol. 22. (3): 97-107.
• K i r t o n , A T I . , Frazerhurst, Bishop, W . H . , W i n n , G.W.: A comparison of the effects of electrical, captive bolt or percussion stunning on the incidence of blood splash in lambs. Meat Science, 1981; 5 (6): 407-411.
• K i r t o n , A . H . , Frazerhurst, L.F., Woods, E.G., Chrystall, B.B.: Effect of Electrical stunning method and cardiac arrest on bleeding efficiency, residual blood and blood splash in lambs. Meat Science, 1981; 5 (5): 347-353. D a ğ l ı ç Koyunlara Uygulanan Elektrikle B a y ı l t m a İşleminin Et Kalitesi
• K i r t o n , A . H . , Frazerhurst, L . F . : Effects of normal, light/normal or double stunning on the incidence and severity of blood splash in lambs. Meat Science, 1983; 9 (1): 1-6.
• Klont, R.E., Barnier, V . M . H . , Smulders, F..J.M., Van Dijk, A., I loving-Bolink, A . H . , Eikelenboom, G.: Post-mortem Variation in pH, temparature and colour profiles of veal carcasses in relation to breed, blood haemoglobin content and carcass characteristics. Meat Science, 1999;53:195-202.
• Lambooij, E-, Potgieter, C . M . , Britz, C . M . , Nortje, G.L., Pieterse, C.: Effects of electrical and mechanical stunning methods on meat quality in ostriches. Meat Science, 1999; 52:331-337.
• Lammens, V., Van de Water, G., Coenegrachts, J., Driessen, B., Peelers, E., Geers, R-: Head current during and blood splashes after electrical stunning in relation to characteristics of the pig's body. Meat Science. 2006; 72: 140-145.
• Lines, J., Kestin, S.: Electrical stunning of trout: power reduction using a two-stage stun. Aquacultural Engineering. 2005: 32: 483-491.
• Manteca, X.: Neurophysiology and Assessment of welfare. Meat Science, 1998; 49 (1): 205-218.
• McKinstry, J.L., A n i l , M . H . : The effect of repeat application of electrical stunning on the welfare of pigs. Meat Science. 2004; 67: 121-128.
• Middleton, A.: Welfare of animals at slaughter. The State Veterinary Journal, ¡994; 4: 12ı 15.
• M u r r a y , A.C.: The evaluation of muscle quality. In: Quality and Grading of Carcasses of Meat Animals, CRC press. Inc. London, 83-108.
• Nazlı, B.: Kesim öncesi kasaplık hayvanlara uygulanan bayıltma yöntemleri, istanbul Üniv. Vet. Fak. Derg., 1996; 22 (1): 176-186.
• Önenç, K . , Kaya, A.: The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by turkish slaughter procedures. Meat Science. 2004; 66: 809-815.
• Ö z d a m a r , K . : Paket Programlar ile İstatistiksel Veri Analizi. Kaan Kitabcvi, 1999: 307-315.
• Raj, A . B . M . : Effects of stunning and slaughter methods on carcass and meat quality. In: Poultry Meat Science. Ed. Richardson. R.I. and Mead. G.C., CAB1, Publishing, Wallingford, UK. 1999: 231-254.
• Ramos, E . M . , Gomide, L . A . M . , Fontes, P.R., Ramos, A.L.S., Peternelli, L . A . : Meat colour evaluation and pigment levels in bullfrog slaughtered by different methods. Aquaculturc. 2005; 245: 175-182.
• Rees. M.P., Trout, G.R., Warner, R.D.: The iinfluence of the rate of pH decline on the rate of ageing for pork. I : Interaction with method of suspension. Meat Science, 2003: 65: 791ı 804.
• Toiga K A H R A M A N - B ü l e n t N A Z L I - Ö z e r E R G Ü N
• Savell, J.W., Mueller, S.L., Baird, B.E.: The chilling of carcasses. Meat Science. 2005: 70 (3): 449-459.
• Tadich, N . , Gallo, C , Bustamante, H . , Schwerter, M . , Van Schaik, G.: Effects of transport and lairage time on some blood constituents of friesian-cross steers in Chile. Livestock Production Science, 2005; 93: 223-233.
• Uğur, M . , Nazlı, B., Bostan, K . : Mezbaha Bilgisi ve Et Muayenesi Ders Notlan. İstanbul Üniversitesi Vet. Fak. Yayınları. 1996; Ders Notu No: 53.
• Van Der Wal, P.G., Engel, B., Hulsegge, B.: Causes for variation in pork quality. Meat Science, 1997; 46 (4): 319-327.
• Velarde, A., Gispert, M . , Dieste, A., Manteca, X.:Effect of electrical stunning on meat and carcass quality in lambs. Meat Science, 2003; 63: 35-38.
• Velarde, A., Gispert, M . , Faucitano, L . , Alonso, P., Manteca, X., Dieste, A . : Effects of stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs. Meat Science. 2001; 58: 313-319.
• Vergara, I I . , Gallego, L . : Effect of electrical stunning on meat quality of lamb. Meat Science, 2000; 56: 345-349.
• Vergara, H . , Linares, M.B., Berruga, M . L , Gallego, L . : Meat quality in suckling lambs: effect of preslaughter handling. Meat Science, 2005: 69: 473-478.