Karkaslarda Elektriksel Stimülasyon Uygulamaları

Öz

Anahtar Kelimeler

• -

Karkaslarda Elektriksel Stimülasyon Uygulamaları

Öz

Bu makalede, son yıllarda özellikle et kalitesinin iyileştirilmesinde sıklıkla kullanılan elektriksel stimülasyon uygulamalarının önemi, tarihsel gelişim süreci, uygulama tipleri ile avantaj ve dezavantajları, elektriksel stimülasyon uygulanmış etlerde meydana gelen fizyolojik ve biyokimyasal değişiklikler, elektriksel stimülasyonun etin duyusal özellikleri, gevrekliği, su tutma kapasitesi ve diğer kalite özellikleri üzerine olan etkileri güncel literatür bilgileri kullanılarak sunulmuştur

Anahtar Kelimeler

• Elektriksel stimülasyon, karkas, et kalitesi

Kaynakça

1. Bruce, H.L., Ball, R.O., 1990. Postmortem interactions of muscle temperature, pH and extension on beef quality. J. Anim. Sci., 68, 4167- 4175.
2. Carrillo del Valle, M., Vêlez-Trujillo, D.T., Guerrero-Lega arrêta, I., Becerril-Herrera, M., 2008. Effect of carcass electric stimulation on meat quality. J. Anim.Vet. Adv., 7, 1335-1340.
3. Castañeda, M.P., Hirschler, E.M., Sams, A.R., 2005. Research note: Functionality of electrically stimulated broiler breast meat. Poultry Sci., 84, 479-481.
4. Channon, H.A., Walker, T.J., Kerr, M.G., Baud, S.R., 2003. Application of constant current, low voltage electrical stimulation system to pig carcasses and its effects on pork quality. Meat Sci., 65, 1309-1313.
5. Cross, H.R., Sorinmade, S.O., Ono, K., 2007. Effect of electrical stimulation on carcasses from stressed and unstressed steers. J. Food Quality, 6, 73-79.
6. Davel, M., Bomsan, M.J.C., Webb, E.C., 2003. Effect of electrical stimulation of carcasses from Dorper sheep with two permanent incisors on the consumer acceptance of mutton. South Afr. J. Anim. Sci., 33, 206-212.
7. den Hertog-Meischke, M.J., Smulders, F.J., Van Logtestijn, J.G., van Knapen, F., 1997. The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles. J. Anim. Sci., 75, 118-124.
8. Ferguson, D.M., Jiang, S.-T., Hearnshaw, H., Rymill, S.R., Thompson, J.M., 2000. Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content. Meat Sci., 55, 265-272.

9. Ferreira, G.B., Andrade, C.L., Costa, F., Freitas, M.Q., Silva, T.J.P., Santos, I.F., 2006. Efects of transport time and rest period on the quality of electrically stimulated male cattle carcasses. Meat Sci.,74, 459–466.
10. Gadiyaram, K.M., Kanana, G., Pringle, T.D., Kouakou, B., McMillin, K.W., Park, Y.W., 2008. Effects of postmortem carcass electrical stimulation on goat meat quality characteristics. Small Rum. Res., 78, 106–114.
11. Green, J. M., 1993. Electrical stimulation in: The commonwealth scientific and industrial research organisation of Australia workshop on chilling of sides and carcasses and subsequent chilled hol- ding proceeding. Hypertext source: www.meatupdate.csiro.au/data/Chilling_carcasses _10-93.pdf
12. Hollung, K., Veiseth, E., Frİystein, T., Aass, L., Langsrud, Ø., Hildrum, K.I., 2007. Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature. Meat Sci., 77, 372–383.
13. Hwang, I.H., Thompson, J.M., 2001. The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef Longissimus dorsi muscle. Meat Sci., 58, 135-144.
14. Hwang, I.H., Devine, C.E., Hopkins, D.L., 2003. The biochemical and physical affects of electrical stimulation on beef and sheep meat tenderness. Meat Sci., 65, 677-691.
15. Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Mansour, M.H., Al-Sinani, S.S.H., Al-Amri, S., 2009. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle Longissimus thoracis muscles. J. Food Sci., 74, 44-52.
16. Kahraman, T., 2007. Küçükbaş hayvan karkasla- rına uygulanan düşük voltaj elektrik stimülasyonunun et kalitesi üzerine etkisi. Dokto- ra Tezi, İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü, İstanbul.
17. Kerth, C.R., Cain, T.L., Jackson, S.P., Ramsey, C.B., Miller, M.F., 1999. Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype. J. Anim. Sci., 77, 2951- 2955.
18. Li, C.B., Chen, Y.J., Xu, X.L., Huang, M., Hu, T.J., Zhou, G.H., 2006. Efects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of chinese yellow crossbred bulls. Meat Sci., 72, 9–17.
19. Nour, A.Y., Gomide, L.A., Mills, E.W., Lemenager, R.P., Judge, M.D., 1994. Influence of production and postmortem technologies on composition and palatability of USDA Select grade beef. J. Anim. Sci., 72, 1224-1231.
20. Owens, C.M., Sams, A.R., 1997. Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation. Poultry Sci., 76, 1047-1051.
21. Pospiech, E., Grzes, B., Lyczynski, A., Borzuta, K., Szalata, M., Mikolajczak, B., 2003. Muscle proteins and their changes in the process of meat tenderization. Anim. Sci. Pap. Rep., 21, 133-151.
22. Rhee, M.S., Ryu, Y.C., Imm, J.Y., Kim, B.C., 2000. Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo). Meat Sci., 55, 391-396.
23. Rhee, M.S., Kim, B.C., 2001. Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean Native Cattle (Hanwoo). Meat Sci., 58, 231-237.
24. Roeber, D.L., Cannell, R.C., Belk, K.E., Tatum, J.D., Smith, G.C., 2000. Effects of a unique application of electrical stimulation on tenderness, color and quality attributes of the beef longissimus muscle. J. Anim. Sci., 78, 1504-1509.
25. Stiffler, D.M., Savell, J.W., Smith, G.C., Dutson, T.R., Carpenter, Z.L., 1982. Electrical stimulation purpose, application and results. Tex. Agr. Ext. Serv.Bull., B-1375, College Station, Texas.
26. Strydom, P.E., Frylinck, L., Smith, M.F., 2005. Should electrical stimulation be applied when cold shortening is not a risk? Meat Sci., 70, 733– 742.
27. Warriss, P.D., 2000. Meat Science: An introductory text, Chapter 8, CABI Publishing, New York, pp. 162-167.
28. White, A., O’Sullivan, A., Troy, D.J., O’Neill, E.E., 2006. Efects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. Meat Sci., 73, 196– 203.
29. Wiklund, E., Stevenson-Barry , J.M., Duncan, S.J., Littlejohn, R.P., 2001. Electrical stimulation of red deer (Cervus Elaphus) carcasses-Efects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity. Meat Sci., 59, 211–220.
30. Wiklund, E., Finstad, G., Johansson, L., Aguiar, G., Bechtel, P.J., 2008. Carcass composition and yield of Alaskan reindeer (Rangifer Tarandus Tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality. Meat Sci., 78, 185–193.
31. Wulf, D.M., O'Connor, S.F., Tatum, J.D., Smith, G.C., 1997. Using objective measures of muscle color to predict beef longissimus tenderness. J. Anim. Sci., 75, 684-692.
32. Yanar, M., Yetim, H., 2003. The effects of electrical stimulation on the sensory and textural quality properties of mutton carcasses. Turk. J. Vet. Anim. Sci., 27, 433-438.
33. Young, L.L., Buhr, R.J., Lyon, C.E., 1999. Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat. Poultry Sci., 78, 267-271.
34. Young, L.L., Smith, D.P., Cason, J.A., Walker, J.M., Richard, B., 2004. Effects of intact carcass electrical stimulation on moisture retention characteristics of polyphosphate-treated non-aged boneless broiler breast fillets. Int. J. Poultry Sci., 3, 796-798.
35. Zywica, R., Banach, J.K., 2007. Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef. J. Food Eng., 81, 560-565.