Effects of pre-slaughter stress on meat quality characteristics of male lambs of Hemsin and Of sheep breeds
Yazarlar (6)
Mehmet Akif Çam
Ondokuz Mayıs Üniversitesi, Türkiye
Mustafa Olfaz
Ondokuz Mayıs Üniversitesi, Türkiye
Doç. Dr. Koray KIRIKÇI
Kırşehir Ahi Evran Üniversitesi, Türkiye
Hacer Tüfekci
Yozgat Bozok Üniversitesi, Türkiye
Levent Mercan
Ondokuz Mayıs Üniversitesi, Türkiye
Ünal Kılıç
Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Animal & Plant Sciences | ||
| Dergi ISSN | 2071-7024 | ||
| Dergi Tarandığı Indeksler | Google Scholar | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2021 |
| Cilt / Sayı / Sayfa | 42 / 2 / 8445–8459 | DOI | – |
| Makale Linki | https://www.m.elewa.org/Journals/japs-47-2-february-2021/ | ||
| Özet |
| Objective: This study was conducted to determine in meat quality traits in 6-month old) sheep breed lambs (Of (n= 16) and Hemsin (n= 16) which were exposed to pre-slaughter stress (PStr) and not (Cont).Methods: Half of the lambs (n= 8) from each breed were randomly divided into two groups as pre-slaughter stress (PStr) and Control (Cont). Stress was created by huddling together lambs 9 hours before slaughter, which were previously housed in separate compartments not familiar with one another at the end of 60 days fattening period. Results: Meat pH30min and pH24hours values in longissimus thoracis et lumborum (LTL) muscles of hot and cold carcass were influenced (6.22 vs 6.78 and 5.39 vs 5.86) significantly by stress, respectively. There were highly significant correlations between meat pH and quality traits such as cooking loss (R=-0.939, for both pH), water holding capacity (R=-0.924 and-0.892), Warner Bratzler Shear Force (WBSF, R= 0.718 and 0.587) for pH30min and pH24hours, respectively. Colour brightness values including lightness (L*, 50.28 vs 40.24 and 49.04 vs 40.32), redness (a*, 18.43 vs 16.21 and 19.24 vs16. 66) and yellowness (b*, 18.43 vs 16.21 and 7.79 vs 8.76) of LTL muscle standard slices (fresh cut and after 45 minutes) were significantly influenced by preslaughter stress treatments. In addition, Chroma values (19.68 vs 18.23 and 20.77 vs 18.85) and hue angles (0.36 vs 0.47 and 0.39 vs 0.49), drip loss (2.37 vs 1.45), cooking loss (25.90 vs27. 84), water-holding capacity (WHC, 8.36 vs 7.50), instrumental tenderness (WBSF, 6.62 vs 8.82 kgf/cm2, P< 0.01), hardness (76.08 vs 86.73), adhesiveness (-0.05 vs-0 … |
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