DAĞLIÇ IRKI KOYUNLARA UYGULANAN ELEKTRIKLE BAYILTMA İŞLEMİNİN ET KALİTESİ ÜZERİNE ETKİLERİ

Year 2006, Volume: 32 Issue: 2, 1 - 10, 20.12.2012

Tolga Kahraman , Bülent Nazlı Özer Ergün

Abstract

ÖZET

Nakil ve kesim işlemleri sırasında yapılan kötü muamele kasaplık hayvanlarda stres oluşturan faktörlerdendir. Bu problemin ortadan kaldırılması etik açıdan olduğu kadar et kalitesi açısından da oldukça önem taşımaktadır. Avrupa Birliği'nin 93/119/EC sayılı kararına göre hayvanları acıya karşı duyarsız hale getirmek için kesim öncesinde bayıltma uygulamaları yasal bir gerekliliktir.

Bu çalışmada, elektrikle bayıltmanın kesim sonrası 1. ve 7. günlerde et kalitesi üzerine etkilerini karşılaştırmak amacıyla 20 adet Dağlıç ırkı kuzu kullanıldı. Kuzular, elektrikle bayıltma uygulanarak ve bayıltma uygulanmadan kesilenler olmak üzere, eşit sayıda iki gruba ayrıldı. El kalitesinin belirlenmesi amacıyla pH, renk ve tekstür değerleri incelendi.

Sonuç olarak, pH değerleri kontrol gruplarına nazaran hızlı bir düşüş göstermiştir. Buna rağmen, elektrikle bayıltma işleminin renk ve tekstür değerlerine herhangi bir etkisi olmamıştır.

Anahtar Kelimeler: Elektrikle bayıltma. et kalitesi, renk. tekstür, pH.

 

EFFECTS OF ELECTRICAL STUNNING ON MEAT QUALITY OF DAGLIC BREED LAMBS

ABSTRACT

Both transport and slaughter of meat market animals are exposed to a variety of pain and fear which may cause stress. These factors must be removed that is important not only for ethical reasons but also meat quality. Moreover, stunning is a legal requirement according to European Council Directive 93/119/EC to ensure that animals are unconscious and insensitive to pain during the slaughter procedure.

In this study, twenty lambs of Dagli? breed were used to compare the effects of electrical stunning on initial meat quality and at 7 days postmortem. Lambs were distributed in two groups: electrical stunning, ritual slaughtering. Meat quality was evaluated by examining pH, colour and tenderness.

As a result. pH values decreased more rapidly than the control groups. Although stunning did not influence the instrumental colour and tenderness of the meat.

Key Words: Electrical stunning, meat quality, colour, texture. pH.

Keywords

Elektrikle bayıltma, et kalitesi- renk. tekstür, pH

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