Effect of rapid chilling and pelvic suspension on meat quality of Longissimus dorsi muscle of lamb Hi{dotless}zli{dotless} soǧutma ve pelvik asi{dotless}lmani{dotless}n kuzulara ait longissimus dorsi kasi{dotless}ndaki et kalitesi üzerine etkisi


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Kahraman T. , Issa G., Bingol E. B. , Dumen E. , Goksoy E. O. , Buyukunal S. K.

Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.20, sa.5, ss.697-701, 2014 (SCI Expanded İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 20 Konu: 5
  • Basım Tarihi: 2014
  • Doi Numarası: 10.9775/kvfd.2014.10945
  • Dergi Adı: Kafkas Universitesi Veteriner Fakultesi Dergisi
  • Sayfa Sayıları: ss.697-701

Özet

The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS.