ZCII.htm

NR ZCII

AU Paulick,C.; Stolle,F.A.; von Mickwitz,G.

TI The influence of different stunning methods on the quality of sheep meat

QU Fleischwirtschaft 1989; 69: 227-230

PT journal article

AB The methods used were: I) electrical stunning without the onset of heart fibrillation, II) electrical stunning up to the onset of heart fibrillation, III) captive bolt. The amount of blood present was significantly smaller in animals in group II than in the other two groups. There were differences in the pH 45 min post mortem as between electrically stunned animals and those stunned with a captive bolt, the bigger pH-drop being caused in group II by stimulation of glycogen breakdown after applying current for a longer time. After 48 h the pH values for all the groups had levelled out. The differences were not serious enough to have caused any deviation in meat quality. Chemically induced glycolysis was a suitable way of determining the final pH (pH(ind = ult) and it is better here to use 5 g samples. There was no correlation between the relative removeable blood quantity and the pH(ind = 48). Animal species specific pherograms were obtained for sheep by means of isoelectrical focussing in polyacrylamide gel. Ruminant bands were clearly evident and also clearly separated pigment bands. Unsystematic shifts were present in the cathodic range. These did not, however, permit any distinction to be made between the stunning groups. The methods of stunning investigated were not found to have any influence on the meat quality parameters selected.

SP englisch

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