ZBMW.htm

NR ZBMW

AU Velarde,A.; Gispert,M.; Faucitano,L.; Alonso,P.; Manteca,X.; Diestre,A.

TI Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

QU Meat Science 2001; 58: 313-9

PT journal article

AB A total of 313 pigs (127 halothane-free, NN, and 186 heterozygous halothane, Nn) were slaughtered in four batches at two commercial abattoirs with two different stunning systems, an automatically head-only followed by head-to-chest electrical stunner and a compact carbon dioxide (CO2) stunning unit. Meat quality on the loin muscle was assessed by measuring electrical conductivity (PQM) and colour (Minolta CR 200) at 7 h post mortem, and ultimate pH. Loins showing PQM > 6.0 mus were classified as clearly pale, soft and exudative (PSE) meat. The incidence of petechiae, ecchymosis and haematomas in the shoulders, loins and hams was also evaluated. In the abattoir equipped with the electrical stunning system, a higher incidence of potentially PSE meat was found compared with the abattoir equipped with CO2 stunning (35.6 vs. 4.5%). Likewise, electrical stunning increased significantly the incidence of petechiac in the loins, shoulders and hams, and ecchymosis in the loins and hams. Also, the incidence of PSE meat was higher in the Nn pigs compared with NN pigs (24.7 vs. 7.9%). It is suggested that for improving meat quality and reducing incidence of haemorrhages electrical stunning should be avoided. Further improvements in meat quality can be achieved by eliminating the halothane gene specially in CO2-stunned pigs.

AD Diestre,A.; Inst Recerca & Tecnol Agroalimentaries, Ctr Tecnol Carn, Granja Camps & Armet, Monells 17121, Girona, Spain

SP englisch

Autorenindex - authors index
Startseite Betäubung - home page Stunning