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The Scientific World Journal
Volume 2012, Article ID 574202, 9 pages
http://dx.doi.org/10.1100/2012/574202
Research Article

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, 34320 Istanbul, Turkey
2The School of Vocational Studies, Beykent University, Buyukcekmece, 34500 Istanbul, Turkey

Received 28 October 2011; Accepted 1 December 2011

Academic Editors: P. O. Hasselgren and G. Leitner

Copyright © 2012 Omer Cetin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [8 citations]

The following is the list of published articles that have cited the current article.

  • Ehsan Gharib Mombeni, Manoochehr Gharib Mombeini, Lucas Chaves Figueiredo, Luciano Soares Jacintho Siqueira, and Debora Testoni Dias, “Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses,” Asian Pacific Journal of Tropical Biomedicine, vol. 3, no. 9, pp. 716–719, 2013. View at Publisher ยท View at Google Scholar
  • Tolga Kahraman, Ghassan Issa, Enver Baris Bingol, Emek Dumen, Ergun Omer Goksoy, and Serkan Kemal Buyukunal, “Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb,” Kafkas Universitesi Veteriner Fakultesi Dergisi, vol. 20, no. 5, pp. 697–701, 2014. View at Publisher ยท View at Google Scholar
  • Peng Li, Tiantian Wang, Yanwei Mao, Yimin Zhang, Lebao Niu, Rongrong Liang, Lixian Zhu, and Xin Luo, “Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle,” The Scientific World Journal, vol. 2014, pp. 1–8, 2014. View at Publisher ยท View at Google Scholar
  • Bykov, Meglinski, Peña, Sadovoy, and Doronin, “Evaluation of Freshness of Soft Tissue Samples with Optical Coherence Tomography Assisted by Low Frequency Electric Field,” Sovremennye Tehnologii v Medicine, vol. 7, no. 1, pp. 69–74, 2015. View at Publisher ยท View at Google Scholar
  • Yonela Zifikile Njisane, and Voster Muchenje, “Farm to abattoir conditions, animal factors and their subsequent effects on cattle behavioural responses and beef quality — A review,” Asian-Australasian Journal of Animal Sciences, vol. 30, no. 6, pp. 755–764, 2016. View at Publisher ยท View at Google Scholar
  • Pamela Pophiwa, Edward Cottington Webb, and Lorinda Frylinck, “Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses,” Small Ruminant Research, vol. 145, pp. 107–114, 2016. View at Publisher ยท View at Google Scholar
  • M. Bellés, V. Alonso, P. Roncalés, and J.A. Beltrán, “A review of fresh lamb chilling and preservation,” Small Ruminant Research, vol. 146, pp. 41–47, 2017. View at Publisher ยท View at Google Scholar
  • Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, and David E. Gerrard, “The Conversion of Muscle to Meat,” Lawrie´s Meat Science, pp. 159–185, 2017. View at Publisher ยท View at Google Scholar