Effect of electrical stimulation on chevon quality

Abstract

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.