Effect of low voltage electrical stimulation and splitting the carcass on histochemical and meat quality characteristics of Longissimus thoracis muscle from the one-humped camel (Camelus dromedarius).

摘要: The aim was to study the effects of splitting carcasses and electrical stimulation (90 V) 30 min post mortem on meat quality muscle fiber types two age-group camels (1-2 8-10 years) were assessed. Two groups 15 each, 1-2 years age assigned one four treatments: non- stimulated electrically-stimulated; unsplit split carcasses. longitudinally along vertebral column a low voltage 90 V, 14 Hz (pulse 7.5 millisecond duration every 70 milliseconds for 60 seconds) applied minutes post-mortem. longissimus thoracis pH, sarcomere length, myofibrillar fragmentation index, shear force, expressed juice, cooking loss CIE L*, a*, b* colour values measured. histochemical staining properties myosin ATPase succinate dehydrogenase evaluated. Electrical resulted in significantly (P<0.05) more rapid decline pH during first 24 hours Muscles from samples had lower longer than those non-stimulated ones. Expressed juice index higher samples. Meat lighter (L*) There no differences between year old darker (L*), red (a*), yellow (b*) animals. Muscle smaller fibre diameters proportion Types I fibres proportions IIA IIB camels. Low improved characteristics camel