Effect of Electrical Stimulation and Saline Solution on Collagen Solubility and Some Quality Characteristics of Aged Female Goats Meat | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 15, Volume 5, Issue 2, March 2008, Page 21-29 | ||||
| DOI: 10.21608/ajfs.2008.19656 | ||||
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| Abstract | ||||
| The objective of the present study was to investigate the effect of electrical stimulation and salt infusion on collagen solubility and some quality characteristics of the meat of aged female goats. Thirty female goats with age of 7-8 years and 40.50 kg in weight were managed, fed and slaughtered thereafter. The carcasses were divided into 7 groups and each group was subjected to one of the following treatments: T1: Control, T2: electrical stimulation (80 volts, 25 Hz for 2 min), T3: electrical stimulation (200 volts, 25 Hz for 2 min), T4: sodium chloride infusion (0.6 M), T5: calcium chloride infusion (0.3 M),T6: T2 + T4 and T7: T2 + T5. The results showewd significantdifferencesamongthetreatments in total collagen, soluble collagen and insoluble collagen contents of the meat muscles. The T3 surpassed the other treatments in the content of soluble collagen of the three muscles (LD, SM and BF). Content of soluble collagen of LD muscle surpassed that of the other muscles. The three muscles in T2 toT7 displayed a significantincreaseinmyoglobin contents, particulary SM muscle. Sensory evaluation by panelists revealed significantimprovementinthesensory characteristics of meat (flavour,tendernessandjuiciness)andoverallpalatabilityasaresultofusingelectricalstimulation and injection of salt solution.It can be concluded that electrical stimulation and infusion of NaCl or CaCl2 improve tenderness and overall palatability of aged female goat m | ||||
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