Effect of Electrical Stimulation on Chevon Quality (Record no. 25197)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02554nam a2200193Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220107145525.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 636.0894 |
| Item number | EMM/EF |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Major Emmanuel Mathew |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of Electrical Stimulation on Chevon Quality |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Mannuthy |
| Name of publisher, distributor, etc. | Department of Veterinary Public Health, College of Veterinary and Animal Sciences |
| Date of publication, distribution, etc. | 1990 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MVSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Electrical stimulation of carcasses is considered as a means of improvement in meat quality. The present study was undertaken to determine the effects of ES on goat carcasses and to observe improvement in meat quality, if any. The study was conducted on longitudinally split carcasses of ten adult goats (aged 8-11 years ) by stimulating one half from each carcass while the other half served as control. ES was done within 25 minutes of exsanguination using pulsed alternating current at 150 volts, 50Hz, and 20 pulses per second and with a stimulation cycle of two seconds ‘on’ and one second ‘off’ for a total duration of 120 seconds. Samples of Longissimus dorsi muscles were collected from both stimulated and non stimulated sides and stored at ambient and refrigeration temperatures. They were subjected to study the changes in PH, glycogen content, sarcomere length, fibre diameter, water holding capacity and extract release volume at specified time intervals. Sensory evaluation was done 24 hours after ES. The main observations were rapid drop n PH during stimulation, early attainment of ultimate PH, slower rate of PH fall during post-stimulation period, accelerated rate of glycolysis, increase in sarcomere length, lower WHC and initial increase in ERV in stimulated muscles when compared to NS muscles. There was no significant difference in fibre diameter. Taste panel studies indicated significant improvement in tenderness of stimulated muscles stored at ambient and refrigeration temperatures. The connective tissue ratings were also significantly favourable for ES muscles stored at both temperatures. The overall acceptability improved markedly in the case of stimulated muscles than in NS muscles. There were no changes in flavor and juiciness ratings attributable to electrical stimulation. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Padmanabha Iyer R (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810130518 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810130518&fileid=1ce0b66e-4a7a-46e5-970e-ef6318ad56c9 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 636.0894 EMM/EF | 170241 | 2014-03-18 | 2014-03-18 | Theses |