Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat

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dc.contributor.authorKahraman, T.
dc.contributor.authorBayraktaroglu, A. G.
dc.contributor.authorVural, A.
dc.contributor.authorIssa, G.
dc.contributor.authorErgun, E.
dc.date.accessioned2024-04-24T17:20:49Z
dc.date.available2024-04-24T17:20:49Z
dc.date.issued2011
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, 20 broilers were used to examine the effect of high-voltage electrical stimulation (HVES) on meat quality and the microstructure of the pectoralis muscle. After slaughter, carcasses were randomly distributed into 2 treatment groups (n = 10). In the first group, carcasses were electrically stimulated (500 V, 100 Hz) for 60 s. Carcasses in the second group (nonelectrical stimulation) were used as a control. Meat quality was evaluated by the rate of pH, water-holding capacity, cooking loss, color (L*, a*, b*), shear force, and sarcomere length. As a result, HVES increased the rate of muscle pH decline (P < 0.001). High-voltage electrical stimulation had no effect on water-holding capacity and cooking loss values. Only L* (lightness) values were improved during the storage time (P < 0.01). Tenderness (P < 0.001) and sarcomere length (P < 0.05) values were significantly increased at 2 and 5 d postmortem. In addition, microstructure examination demonstrated that the stimulated muscles had longer sarcomeres; however, the A-, I-, and Z-bands and the mitochondrial membrane structure were intact in HVES and nonelectrically stimulated carcasses. The results showed that HVES is a useful method for improving the tenderness of broiler breast meat.en_US
dc.description.sponsorshipIstanbul University (Istanbul, Turkey) [3039, 5763]en_US
dc.description.sponsorshipThis work was supported by the Research Fund of Istanbul University (Istanbul, Turkey; project numbers 3039 and 5763).en_US
dc.identifier.doi10.3382/ps.2010-01096
dc.identifier.endpage490en_US
dc.identifier.issn0032-5791
dc.identifier.issn1525-3171
dc.identifier.issue2en_US
dc.identifier.pmid21248348
dc.identifier.scopus2-s2.0-79251525888
dc.identifier.scopusqualityQ1
dc.identifier.startpage486en_US
dc.identifier.urihttps://doi.org/10.3382/ps.2010-01096
dc.identifier.urihttps://hdl.handle.net/11468/19261
dc.identifier.volume90en_US
dc.identifier.wosWOS:000286376600024
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherOxford Univ Pressen_US
dc.relation.ispartofPoultry Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectElectrical Stimulationen_US
dc.subjectMicrostructureen_US
dc.subjectSarcomere Lengthen_US
dc.subjectTendernessen_US
dc.titleElectron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meaten_US
dc.titleElectron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat
dc.typeArticleen_US

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