کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451239 1109676 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality
چکیده انگلیسی

Forty-nine Manchega breed male suckling lambs were used to determine the effect of different stunning methods (using two different CO2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five stunning treatments including four CO2 treatments [80% CO2 for 90 s (G1); 90% CO2 for 90 s (G2); 90% CO2 for 60 s (G3); 80% CO2 for 60 s (G4)] and an electrically stunned control group (G5). The gas-stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour (L∗, a∗, b∗, chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24 h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to stunning method evident after 72 h and 7 days ageing. The statistical differences (P < 0.01) among groups on total aerobic bacteria at 24 h (lower and higher values in G2 and G5, respectively) disappeared at 7 days post-mortem. As G2 as G3, could be recommended to stunning suckling lambs since a highest stability with ageing time on meat quality was found using 90% CO2.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 81, Issue 3, March 2009, Pages 493–498
نویسندگان
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