Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)

I. T. Kadim, Y. Al-Hosni, O. Mahgoub, W. Al-Marzooqi, S. K. Khalaf, R. S. Al-Maqbaly, S. S H Al-Sinawi, I. S. Al-Amri

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)77-85
Number of pages9
JournalMeat Science
Volume82
Issue number1
DOIs
Publication statusPublished - May 2009

Fingerprint

Camelus
Camelus dromedarius
camels
longissimus muscle
Electric Stimulation
Muscles
muscles
Meat
sarcomeres
camel meat
Sarcomeres
meat quality
shears
juices
Color
color
cooking quality
muscle fibers
Cooking
slaughter

Keywords

  • Camel
  • Electrical stimulation
  • Longissimus thoracis
  • Muscle fibre type
  • Myofibrillar fragmentation index
  • WB-shear force

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). / Kadim, I. T.; Al-Hosni, Y.; Mahgoub, O.; Al-Marzooqi, W.; Khalaf, S. K.; Al-Maqbaly, R. S.; Al-Sinawi, S. S H; Al-Amri, I. S.

In: Meat Science, Vol. 82, No. 1, 05.2009, p. 77-85.

Research output: Contribution to journalArticle

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abstract = "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.",
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AU - Khalaf, S. K.

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