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Pork quality after electrical or carbon dioxide stunning at slaughter.
Marcon, Adila V; Caldara, Fabiana R; de Oliveira, Geyssane F; Gonçalves, Liliane M P; Garcia, Rodrigo G; Paz, Ibiara C L A; Crone, Carla; Marcon, Alex.
Afiliação
  • Marcon AV; College of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil.
  • Caldara FR; College of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil.
  • de Oliveira GF; Faculty of Veterinary Medicine and Animal Science, Paulista State University, Botucatu, São Paulo 18618-970, Brazil. Electronic address: geyssanesousa@hotmail.com.
  • Gonçalves LMP; College of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil.
  • Garcia RG; College of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil.
  • Paz ICLA; Faculty of Veterinary Medicine and Animal Science, Paulista State University, Botucatu, São Paulo 18618-970, Brazil.
  • Crone C; College of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil.
  • Marcon A; Foundation University of Rio Grande do Sul, Rio Grande, RS, 96203-900, Brazil.
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 (P > .137) of pH 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 (P < .05), higher cooking loss (P < .001) and lower pH 45 (P < .05) compared to those stunned with CO2. CO2 stunned pigs had fewer carcasses condemned due to fractures / lesions (P < .05), hepatic and renal congestion (P < .05). CO2 stunning can be beneficial from an economic point of view because it has reduced losses through condemnation at the slaughterhouse.
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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
Texto completo
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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