ZBMR.htm

NR ZBMR

AU Thiemig,F.; Oelker,P.

TI Reduction of the PSE-content in pigs by electrical post-stunning while debleeding

OT Reduzierung der PSE-Fleischigkeit bei Schweinen durch eine elektrische Nachbetäubung während der Entblutung

QU Fleischwirtschaft 2000; 80: 106-110

PT journal article

AB To examine the influence of electrical post-stunning of pigs on the PSE-content while debleeding, the quality parameters pH,, pH,, water-binding capacity WBC, light intensity L, as well as colour index a and b from animals of the categories strongly convulsing and none-convulsing pigs were compared with electrically post-stunned pigs. Electrical post stunning while debleeding of partially convulsing animals was done using the parameters U = 150 V; I = 150 to 200 mA; reaction time t = 10 sec with stunning-pliers applied in the immediate lumbar- vertebrae area. The taking of samples was done at the cutlet- cord between the last and next to last lumbar-vertebrae, always at the sides of the halves at which the pig was chained up while debleeding. The comparison of the averages of pH,, WBC, L, as well as the a- and b-values of strongly convulsing and limb hanging animals resulted in significant differences. The same applies for the comparison of the pH,, WBC, L, as well as a-values of strongly convulsing and electrically post stunned animals. Significant differences were not always given between limb hanging and electrically post stunned animals. None of the comparisons of the pH(2)-values resulted in any significant differences. The pH(1)-values in comparison to the pH(2)-values gave the better results for identifying the samples suspected of containing PSE. Electrical post stunning proved to be suitable for lowering the likelihood of PSE characteristics to form and thus to increase the quality of meat.

AD Thiemig,F.; Tech Univ Berlin, Fak 3, Fachgebiet Technol Prot Reicher Lebensmittel, Invalidenstr 42, D-10115 Berlin, Germany

SP deutsch

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