Effect Of Low Voltage Electrical Stimulation On Biochemical And Quality Characteristics Of Longissimus Thoracis Muscle From One-humped Camel (camelus Dromedaries)

摘要

The effects of electrical stimulation (90 V) 20 min post mortem on meat quality and muscle fibre types of four age group camels (1-3, 4-6, 7-9, 10-12 years) camels were assessed. Quality of the Longissimus thoracis at 1 and 7 days post mortem ageing was evaluated using shear force, pH, sarcomere length, myofibr-illar fragmentation index, expressed juice, cooking loss and L~*, a~*, b~* colour values. Age of camel and electrical stimulation had a significant effect on meat quality of L. thoracis. Electrical stimulation resulted in a significantly (P< 0.05) more rapid pH fall in muscle during the first 24 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomeres, lower shear force value, higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Electrically-stimulated meat was significantly (P<0.05) lighter in colour than non-stimulated based on L~* value. Muscles of 1-3 year camels had a significantly (P<0.05) lower shear force value, and pH, but longer sarcomere, and higher myofibrillar fragmentation index, expressed juice, and lightness colour (L~*) than those of the 10-12 years camels. The proportions of Type I, Type IIA and Type 1IB were 25.0, 41.1 and 33.6%, respectively were found in camel meat. Muscle samples from 1-3 year camels had significantly (P<0.05) higher Type I and lower Type IIB fibres compared to those from 10-12 year camel samples. These results indicated that age and ES had a significant effect on camel meat quality.