ZBLC.htm

NR ZBLC

AU Thiemig,F.; Oelker,P.; Buhr,H.

TI Influence of exsanguination on PSE characteristics in pigs -Possibilities to eliminate reflectory and motorical cramps during exsanguination

OT Einfluss des Entblutungsverfahrens auf die PSE-Merkmalbildung bei Fleischschweinen - Möglichkeiten zur Ausschaltung reflektorisch motorischer Reaktionen während der Entblutung

QU Fleischwirtschaft 1997; 77: 1030-1033

PT journal article

AB Results are given on the effect of the mechanical and motorical loads during exsanguination of pigs to the PSE characteristics of pig muscles of leg and back. The breed of pigs was of reduced PSE sensitivity. A stage of strong clonical cramps was observed during exsanguination of lying pigs similar to hanging pigs. However, exsanguination of lying pigs reduced the number of pigs with PSE characteristics to 7 % instead of 25 % at hanging pigs. The mean value of pH(1) in muscles of lying pigs was 0.4 units higher than in hanging pigs. The absorbed meat juice at chops was 20 % smaller. This indirectly supports the higher mean values of pH(1) in chops. Because the exsanguination of lying pigs is hardly possible in existing slaughterhouses, therefore it is necessary to minimize the clonical cramps or to omit theses movements during stunning and exsanguination by means of suitable measures. Subsequent investigations were directed to test several combinations of mechanical and electrical stunning procedures to supress cramps during exsanguination: stunning by captive bolt and subsequent electro coma processing directly in the brain or usual electrocoma stunning combined with electrical spinal stimulation at three different times: at the same time with electrical stunning by tongs Just after electrical stunning, and during hanging and exsanguination of pigs. The combination of captive bolt and immediately electrical coma processing directly in the brain showed no success. Also combination of electrical stunning and simultaneous electrical spinal processing was not successful. The combination of electrical stunning by tongs and following electrical spinal processing at the lumbar region reduced the clonic cramps in part. Optimal results with regards to motionless at hanging of the pigs achieved by combination of electrical stunning by tongs and electrical spinal processing at the lumbar region 15 seconds after beginning of exsanguination. Parameters of electrical spinal processing: I <0.15 A;U = 150 V; time t = 10 sec. The hanging and exsanguinating pigs showed a strong strech cramp immediately after beginning of the electrical spinal current in the field between 8. breast and 1 lumbar vertebra. The cramp settled not before the electrical flow ended. After this processing a complete and continuous immobilization by skacking musculature was achieved at the entire pig during exsanguination.

AD Thiemig,F.: Technische Universität Berlin, Fachbereich Lebensmittelwissensch. & Biotechnol. , D-10115 Berlin, Germany

SP deutsch

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