NR ZBMY

AU Vergara,H.; Gallego,L.

TI Effect of electrical stunning on meat quality of lamb

QU Meat Science 2000; 56: 345-349

PT journal article

AB The effects of stunning on both initial and up to 2 weeks post mortem storage meat quality of Spanish Manchega breed lamb were studied. Twenty-four lambs were distributed into two groups. The first group (US; n = 12) were slaughtered without previous stunning. In the second group (ES; n = 12) animals were electrically stunned. Meat quality was assessed by examining pH, colour as L*, a*, b* values, water holding capacity (WHC) and shear force (SF). Stunning did not affect any parameter studied in the first 24 h post mortem. There were increasing differences between groups in pH (P < 0.001) from 5 days onwards. In general stunning did not have an effect on WHC, SF and colour parameters. Ageing of meat affected SF in the ES group but not in the US one; however, there were no significant differences between treatments at any of the ageing times.

AD Vergara,H.; Univ Castilla La Mancha, Dept Ciencia & Tecnol Agroforestal, Escuela Tecn Super Ingn Agron, Campus Univ, Albacete 02071, Spain

SP englisch

Autorenindex - authors index
Startseite Betäubung - home page Stunning

Copyright Ingrid Schütt-Abraham