AI Summary & Key Takeaways
AI InsightAccording to the evaluation of the obtained results, it was concluded that in animals slaughtered af-ter being anaesthetised by electric shock, maximum blood is shed in shorter period of time; rigor mortis; in postmortem phase, occurs in a brief period of time and pH decreases more rapidly, therefore, the body meat has an ideal appearance and colour soft and friable degree of consistency; also it attains an excellent taste preserving its unique smell.
📌 3 Key Takeaways
Abstract
This study made in order to research the effect of electrical stunning method applied of ante-mortem sheep on meat quality. Therefore, in slaughterhouse facilities at Veterinary Faculty of Istanbul University, the physicochemical and sensorial characteristics of the body meat, taken from 10 sheep slaughtered without being anaesthetised and also from 30 sheep slaughtered after being anaesthetised by electric shock (220-250 Volt, 1.0-1.5 amper, 1-3 seconds) were analysed 45 minutes, 24 hours and 48 hours after slaughtering. According to the evaluation of the obtained results, it was concluded that in animals slaughtered af-ter being anaesthetised by electric shock, maximum blood is shed in shorter period of time; rigor mortis; in postmortem phase, occurs in a brief period of time and pH decreases more rapidly, therefore, the body meat has an ideal appearance and colour soft and friable degree of consistency; also it attains an excellent taste preserving its unique smell. Consequently, it was inferred that the method of anaesthetising animals by electric shock, which is applied to sheep, has a positive effect on the quality meat.
Özet
Bu çalışma, kesim öncesi kasaplık koyunlara uygulanan bir elektrikle bayıltma metodunun, et kalitesi üzerine etkisini araştırmak amacıyla yapıldı. Bu nedenle, İstanbul Üniversitesi Veteriner Fakültesi Mezbaha Tesisinde, bayıltılmadan kesilen toplanı 10 adet koyun ile elektrikle bayıltıldıktan (220 -250 volt, 1.0-1.5 amper, 1-3 saniye) sonra kesilen toplam 30 adet koyuna ait gövde etler, kesimden 45 dakika, 24 saat ve 48 saat sonrasında fizikokimyasal ve duyusal (organoieptik) özellikler açısından analiz edildi. Elde edilen bulguların değerlendirilmesi neticesinde, elektrikle bayıltıldıktan sonra kesilen hayvanlardan maksimum düzeyde kanın daha kısa sürede akıtıldığı, post-mortem safhada rigor mortisin daha kısa sürede oluşup, pH'ın daha çabuk düştüğü ve bu nedenle gövde etlerinin daha ideal bir görünüş ve renge, yumuşakve gevrek bir kıvama, ete özgü koku ve mükemmel bir lezzete sahip olduğu, dolayısiyle koyunlara uygulanan elektrikle bayıltma yönteminin et kalitesi üzerine olumlu etkisinin olduğu sonucuna varıldı.