ZBOK.htm

NR ZBOK

AU Fehrenberg,C.; von Mickwitz,G.; Reuter,G.

TI Electrical stunning of slaughter pigs - the use of synchronized brain heart flow and its effect on meat quality

QU Fleischwirtschaft 1991; 71: 909-913

PT journal article

AB The effects of various stunning methods on meat quality in slaughter pigs are a continuing source of controversy. Questions relating to animal protection are increasingly involved here. In view of the fact that high stunning voltages have been found to cause meat quality faults and carcase damage, 81 pigs were examined at the Berlin-Spandau and Berlin-Beuselstrasse slaughterhouse to determine to what extent the use of a synchronized flow through heart and brain (cardiac arrest stunning) with low voltages could be regarded as a stunning method acceptable from the point of view of animal protection and meat hygiene. Three groups were formed: brain/heart flow (GHD) at 126 volts/5 sec. (Grp. 1), traditional flow through the head (eye/ear) at 250 volts/5 sec. (Grp. 2) and brain/heart flow at 95 volts/5 sec. (Grp. 3). An electrocardiogram was prepared for 30 animals given brain/heart treatment, after the end of the current flow. 28 of these animals showed signs of ventricle fibrillation. The flow through brain and heart produced ventricle fibrillation accompanied by unconsciousness. This was the case even with voltages of less than 250 volts. The wide, reactionless pupils, the short-phase running movements, the relaxed and quiet way in which the animals lay and the fact that they could be shackled and hung up without any reaction after the end of current flow were indications of adequate stunning. This method of stunning can thus be regarded as a good one from the point of view of animal protection. Meat quality characteristics were examined in the ham musculature. The values for pH1 (60 min) and conductivity (60 min) point to this type of stunning having advantages over a flow of current merely through the head. There was a tendency towards a low PSE percentage. A flow of current through the brain and heart does not, however, seem to offer any advantages as far as meat ripening is concerned, as some of the animals had pH24 values of more than 6.2. The suspicion that the DFD percentage was higher with this stunning method was not confirmed by the results from filter paper press samples. Measurement of conductivity gave results corresponding to the pH values. Further investigations need to be carried out however to provide reliable limits for this method. There is a need for some regulation to make stunning accompanied by ventricle fibrillation acceptable from the point of view of meat hygiene.

AD FREE UNIV BERLIN,FACHBEREICH VET MED,INST FLEISCHHYG & TECHNOL,BRUMMERSTR 10,W-1000 BERLIN 33,GERMANY

SP deutsch

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