Pork quality after electrical or carbon dioxide stunning at slaughter.
Meat Sci
; 156: 93-97, 2019 Oct.
Article
em En
| MEDLINE
| ID: mdl-31150938
A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera condemnation was also determined following by sanitary inspection. There was no effect due to stunning method on quality parameters (Pâ¯>â¯.137) of pHâ¯24, drip or thaw loss, lipid oxidation, myofibrillar fragmentation index, shear force or PSE / DFD meat incidence. The LL muscle of the electrically stunned pigs had a higher L * value (Pâ¯<â¯.05), higher cooking loss (Pâ¯<â¯.001) and lower pHâ¯45 (Pâ¯<â¯.05) compared to those stunned with CO2. CO2 stunned pigs had fewer carcasses condemned due to fractures / lesions (Pâ¯<â¯.05), hepatic and renal congestion (Pâ¯<â¯.05). CO2 stunning can be beneficial from an economic point of view because it has reduced losses through condemnation at the slaughterhouse.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Dióxido de Carbono
/
Matadouros
/
Estimulação Elétrica
/
Carne Vermelha
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido