Effect of electrical stimulation on consumer acceptance of mutton from class-AB sheep carcasses

Abstract

Background - The inconsistency in the eating quality of meats, predominantly tenderness, is probably the most important problem faced by the meat industry worldwide. Consumers consider tenderness to be the single most important component of meat quality. An alternative for increasing meat tenderness and/or preventing cold shortening may exist in the form of electrical stimulation of the carcass shortly following slaughter. Other advantages of electrical stimulation such as increased shelf life, bright red colour and decreased bacterial growth are all quality characteristics demanded by consumers. Objective - The objective of this research was to study the effect of electrical stimulation on consumer acceptance of, preference for and consumption intent regarding mutton of the recently introduced AB-class sheep carcasses. Methods - A total of 22 wethers of between 45 and 50 kg live weight were selected from a homogenous group of Dorpers. Carcasses were divided in two groups, of which one group was electrically stimulated (0.4amp/h for 45sec; ES) and the other group was not electrically stimulated (NES). The left M longissimus dorsi samples of both groups were oven-roasted and total cooking losses were determined. A consumer panel rated the degree of acceptance of each cooked mutton sample regarding juiciness, tenderness and flavour. Overall acceptance was calculated. A preference test and food action rating test were also conducted. Results - Results of the hedonic tests indicated that consumer acceptance regarding juiciness, tenderness, flavour and overall acceptability of mutton samples were not significantly influenced by the electrical stimulation. Samples from both the ES and NES treatments were highly acceptable to the consumers. No significant differences in preference were obtained. The present results suggest that electrical stimulation does not have a significant influence on consumer acceptance or preference for the AB-class mutton. Shear force values of the electrically stimulated and non-stimulated samples also showed no significant numerical differences. The variation within shear force values of the electrically stimulated group of samples was, however, less than within the

non-stimulated group, indicating that electrical stimulation can successfully be applied to lessen variation in tenderness within class-AB. Consumption intent towards both samples was scored very high, which revealed a positive attitude towards both the electrically stimulated and non-electrically stimulated class-AB mutton samples. No significant difference in the % cooking losses was observed between the ES and NES samples. Conclusion - Electrical stimulation can be applied successfully to limit variation in tenderness of mutton within class-AB sheep carcasses. The class-AB mutton is of a very high quality and is highly accepted by consumers.