Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

文献类型： 外文期刊

第一作者： Jaspal, Muhammad Hayat

作者： Jaspal, Muhammad Hayat;Ijaz, Muawuz;Akhtar, Muhammad Junaid;Nasir, Jamal;Badar, Iftikhar Hussain;Ijaz, Muawuz;Yar, Muhammad Kashif;Ijaz, Muawuz;Ullah, Sana;Ahmad, Arfan

作者机构：

关键词： buffalo; carcass handling; meat quality; electrical stimulation; suspension methods

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：2.471； 五年影响因子：2.471 ）

ISSN： 2636-0772

年卷期： 2021 年 41 卷 1 期

页码：

收录情况： SCI

摘要： Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon. After 24 h postmortem, meat quality characteristics were recorded. Results showed that electrical stimulation (ES) led to rapid decline of carcass pH compared to non-ES method (p<0.05). Furthermore, electrically stimulated meat presented lower shear force accompanied with the higher CIE L*, a*, and b* values (p<0.05). Suspension methods only affect the meat shear values and were lowered in hip suspended samples. It can be concluded that ES combined with hip suspension can be adopted to prevent the meat quality deterioration of young buffalo bulls during postmortem storage.

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