TY - JOUR
T1 - Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)
AU - Kadim, I. T.
AU - Al-Hosni, Y.
AU - Mahgoub, O.
AU - Al-Marzooqi, W.
AU - Khalaf, S. K.
AU - Al-Maqbaly, R. S.
AU - Al-Sinawi, S. S.H.
AU - Al-Amri, I. S.
PY - 2009/5
Y1 - 2009/5
N2 - The effects of electrical stimulation (90 V) 20 min post mortem on meat quality and muscle fibre types of four age group camels (1-3, 4-6, 7-9, 10-12 years) camels were assessed. Quality of the Longissimus thoracis at 1 and 7 days post mortem ageing was evaluated using shear force, pH, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and L*, a*, b* colour values. Age of camel and electrical stimulation had a significant effect on meat quality of L. thoracis. Electrical stimulation resulted in a significantly (P < 0.05) more rapid pH fall in muscle during the first 24 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) lower pH values, longer sarcomeres, lower shear force value, higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Electrically-stimulated meat was significantly (P < 0.05) lighter in colour than non-stimulated based on L* value. Muscles of 1-3 year camels had a significantly (P < 0.05) lower shear force value, and pH, but longer sarcomere, and higher myofibrillar fragmentation index, expressed juice, and lightness colour (L*) than those of the 10-12 years camels. The proportions of Type I, Type IIA and Type IIB were 25.0, 41.1 and 33.6%, respectively were found in camel meat. Muscle samples from 1-3 year camels had significantly (P < 0.05) higher Type I and lower Type IIB fibres compared to those from 10-12 year camel samples. These results indicated that age and ES had a significant effect on camel meat quality.
AB - The effects of electrical stimulation (90 V) 20 min post mortem on meat quality and muscle fibre types of four age group camels (1-3, 4-6, 7-9, 10-12 years) camels were assessed. Quality of the Longissimus thoracis at 1 and 7 days post mortem ageing was evaluated using shear force, pH, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and L*, a*, b* colour values. Age of camel and electrical stimulation had a significant effect on meat quality of L. thoracis. Electrical stimulation resulted in a significantly (P < 0.05) more rapid pH fall in muscle during the first 24 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) lower pH values, longer sarcomeres, lower shear force value, higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Electrically-stimulated meat was significantly (P < 0.05) lighter in colour than non-stimulated based on L* value. Muscles of 1-3 year camels had a significantly (P < 0.05) lower shear force value, and pH, but longer sarcomere, and higher myofibrillar fragmentation index, expressed juice, and lightness colour (L*) than those of the 10-12 years camels. The proportions of Type I, Type IIA and Type IIB were 25.0, 41.1 and 33.6%, respectively were found in camel meat. Muscle samples from 1-3 year camels had significantly (P < 0.05) higher Type I and lower Type IIB fibres compared to those from 10-12 year camel samples. These results indicated that age and ES had a significant effect on camel meat quality.
KW - Camel
KW - Electrical stimulation
KW - Longissimus thoracis
KW - Muscle fibre type
KW - Myofibrillar fragmentation index
KW - WB-shear force
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U2 - 10.1016/j.meatsci.2008.12.006
DO - 10.1016/j.meatsci.2008.12.006
M3 - Article
C2 - 20416558
AN - SCOPUS:60249103031
SN - 0309-1740
VL - 82
SP - 77
EP - 85
JO - Meat Science
JF - Meat Science
IS - 1
ER -