Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigson carcass and meat quality

Citation
Ha. Channon et al., Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigson carcass and meat quality, MEAT SCI, 60(1), 2002, pp. 63-68
Citations number
26
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
MEAT SCIENCE
ISSN journal
0309-1740 → ACNP
Volume
60
Issue
1
Year of publication
2002
Pages
63 - 68
Database
ISI
SICI code
0309-1740(200201)60:1<63:COCSWM>2.0.ZU;2-4
Abstract
The effects of carbon dioxide stunning on carcass and pork quality attribut es were compared with the effects of manual electrical stunning using eithe r head-only or head-to-brisket electrodes. A total of 30 Large WhitexLandra ce boars (homozygous dominant for the halothane gene) were randomly allocat ed immediately prior to slaughter to one of three stunning treatments: carb on dioxide (90% CO2), head only (HO; 1.3 A for 4 s at a frequency of 50 Hz) or head to brisket (HBR; 1.3 A for 4 s at a frequency of 50 Hz) electrical stunning. The pH of the M. longissimus thoracis (LT) muscle measured at tw o sites [between the fifth and sixth thoracic vertebrae (Site 1) and the la st thoracic rib (Site 2)] at 40 min post-slaughter was lower (P <0.001) in HBR stunned pigs compared with both CO2 and HO stunned pigs. No differences in ultimate pH of the LT at either measurement site were found due to stun ning method. However, a faster (P <0.05) relative rate of pH decline was fo und in the LT at Site 1 from HBR stunned pigs compared with CO2 stunned pig s. No difference in the relative rate of muscle pH decline (P >0.05) betwee n stunning methods was found in the LT muscle at Site 2. Pork from HBR stun ned pigs was paler (P <0.05) and had a higher (P <0.001) percentage drip lo ss compared with pork from HO and CO2 stunned pigs. LT muscles from HBR stu nned pigs had lower (P <0.001) WB shear force values compared with pork fro m HO stunned pigs (6.57 vs. 8.12 kg, S.E.D. 0.49). Carcass quality was impr oved by CO2 stunning, with less (P <0.05) ecchymosis-affected pork trimmed from shoulder primals compared with electrically stunned pigs. These result s indicate that manual electrical stunning of pigs using HO tongs and CO2 s tunning reduced percentage drip loss, reduced muscle lightness and reduced the rate of muscle pH decline compared with pigs manually electrically stun ned using HBR tongs. (C) 2001 Elsevier Science Ltd. All rights reserved.