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KMID : 1024620210410010034
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Food Science of Animal Resources
2021 Volume.41 No. 1 p.34 ~ p.44
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Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls
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Jaspal Muhammad Hayat
Ijaz Muawuz
Akhtar Muhammad Junaid
Nasir Jamal
Ullah Sana
Badar Iftikhar Hussain
Yar Muhammad Kashif
Ahmad Arfan
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Abstract
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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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KEYWORD
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buffalo, carcass handling, meat quality, electrical stimulation, suspension methods
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