ELEKTRIK STiMULASYONUNUN ET KALiTESI UZERINE ETKiLERi

Yıl 2006, Cilt: 32 Sayı: 2, 23 - 30, 19.12.2012

Tolga Kahraman , Bülent Nazlı Özer Ergün

Öz

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

Anahtar Kelimeler

Elektriksel Stimulasyon, Gevreklik, Karkas. Et Kalitesi

Kaynakça

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