Kahraman, T.Bayraktaroglu, A. G.Vural, A.Issa, G.Ergun, E.2020-06-252020-06-252011Kahraman, T., Bayraktaroglu, A. G., Vural, A., Issa, G., & Ergun, E. (2011). Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat. Poultry science, 90(2), 486–490.0032-57911525-3171https://doi.org/10.3382/ps.2010-01096https://hdl.handle.net/20.500.12587/5055VURAL, AYDIN/0000-0002-6232-2131; Kahraman, Tolga/0000-0003-4877-6951In 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.eninfo:eu-repo/semantics/openAccesselectrical stimulationmicrostructuresarcomere lengthtendernessArticle90248649010.3382/ps.2010-010962-s2.0-7925152588821248348Q1WOS:000286376600024Q1