Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L ∗, a ∗, b ∗) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.
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机译：通过使用3至5岁的总共36只动物，研究了各种电压的电刺激（ES）对羔羊和山羊肉品质的影响。将恒定的50sesHz频率和50、100和250 V，90？sec的ES应用于1/2屠体，并根据其质地，理化和感官特性进行检查。 ES降低了羔羊和山羊肉的pH值，并加速了僵死（P <0.05）。此外，ES增强了两只动物的水分活度，持水能力和滴水损失。羊肉和山羊肉的剪切力各不相同，并且根据所使用的电压范围，其嫩度得到了改善（P <0.001）。 ES导致羊肉和山羊肉的仪器颜色（CIE L ∗ ，a ∗ ，b ∗ ）值与对照组相比有所差异（ P <0.05）在4°C老化期间。各种水平的ES治疗也改善了感觉特征。总之，与不受欢迎的消费者偏好相反，ES对羊羔和山羊的肉品质有积极影响。
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