Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics

A total of 1764 male calves of the Meuse-Rhine-Yssel (MRY) and Friesian-Holstein (FH) breeds were slaughtered at two commercial slaughterhouses to investigate the variation in pH, temperature, and colour of Dutch veal carcasses processed without electrical stimulation and with a moderate chilling regimen (average temperature of the longissimus lumborum muscle at 45 min, 3, 24, and 48 h post-mortem was 38.4, 23.3, 3.7 and 1.9°C, respectively). Blood haemoglobin content was determined 2 weeks before slaughter. The efficacy of captive bolt stunning was scored and the carcass movements after shackling registered. Temperature and pH measurements were carried out at 45 min, and 3, 24, and 48 h after slaughter in the longissimus lumborum muscle (LL). Muscle surface colour (CieLAB-values) was measured with a colorimeter at the rectus abdominis muscle at the same times post-mortem. Carcass conformation and visual carcass colour classification were determined at 45 min post-mortem. Carcasses with a better EUROP-conformation score and heavier weight showed a higher rate of pH decline and a slower cooling rate. Slight differences in cooling systems between the slaughterhouses caused marked differences in pH and temperature profiles. Significant differences in carcass weight were observed between the MRY and FH breeds, leading to significant differences in pH and temperature profiles. Carcass colour of the two breeds was similar. Veal carcass colour in general was not related to the observed variation in post-mortem pH and temperature in the longissimus lumborum muscle and was shown to be more associated with the blood haemoglobin content. Haemoglobin content of the blood in the period before slaughter was shown to be related to the visually assessed carcass colour at 45 min post-mortem (using a 10-colour scale), as well as to the instrumentally determined L*-value, with significant correlation coefficients of 0.61 and -0.61, respectively. Repeated captive bolt stunning to obtain unconsciousness significantly decreased pH at 3 h post-mortem. The degree of carcass movement after slaughter did not influence pH, temperature, or colour profiles of the carcasses.     

Rate of blood loss and timing of exsanguination on prevalence of ecchymosis in fallow deer (Dama dama)

Blood loss associated with four combinations of stunning and exsanguination methods was determined as part of studying prevalence of ecchymosis in slaughtered fallow deer (Dama dama). A fifth treatment simulated incomplete severance of the extended neck after captive bolt stunning. Predicted mean weights of blood collected from the five slaughter treatments, including electrical stunning followed by the thoracic stick method of exsanguination, captive bolt stunning followed by the thoracic stick, captive bolt stunning followed by the gash cut method of exsanguination, electrical stunning followed by the gash cut, and captive bolt stunning followed by incomplete severance of the extended neck, were 1458.7, 1072.7, 684.5, 463.7, and 228.5 g, respectively. The overall effect of exsanguination method was highly significant (p < 0.001) with the thoracic stick resulting in the greatest weight of blood collection in the 10 s period immediately after initiation. The overall effect of stunning method on blood loss was not significant, although there was a significant (p < 0.05) stunning method by exsanguination method interaction. Ecchymosis of varying severity occurred in some carcases from all treatment groups. Using the total loin and round ecchymosis scores, when little or no ecchymosis (grades 0 or 1) was compared with some ecchymosis (?grade 2) by logistic regression, castrated bucks were 9.8 times more likely (p = 0.002) and does 4.2 times more likely (p = 0.06) to have some ecchymosis than entire bucks. The results indicate that ecchymosis can be reduced in fallow deer carcases by thoracic stick exsanguination incorporated less than 10 s after stunning.     

Some aspects of the effectiveness of stunning in sheep by the captive bolt

The effects of penetration depth and the velocity of the bolt on the onset of unconsciousness was investigated in twenty-four sheep of about 45 kg liveweight. The sheeps' state of consciousness was judged from the electrocorticograms recorded via electrodes surgically pre-implanted frontally on the right side of the head. Sixteen sheep were trephined. A commercial captive bolt pistol and an experimental manual bolt, both with variable penetration depths, were used to represent high and low velocity stunning. Stunning by destroying only the cortex or by only penetrating the skull when the experimental bolt or captive bolt pistol, respectively, were used, did not produce unconsciousness. Unconsciousness was obtained after destroying the cortex and deeper parts of the brain with the experimental bolt (low velocity) or after destroying the cortex (and deeper parts of the brain by shockwaves) when using a captive bolt pistol (high velocity). To produce unconsciousness the captive bolt should have sufficient energy and length after penetration of the skull to crush the cortex and deeper parts of the brain, either directly or by shockwaves.     

Recent concerns about stunning and slaughter

This review summarises information that is relevant to concerns that have recently been expressed about stunning and slaughter. It is known that captive bolt stunning can result in brain material passing to the lungs via the jugular veins. If future studies show that BSE prions pass beyond the lungs to the edible carcass, there will be a move away from captive bolt stunning in large cattle towards electrical stunning. Greater use of electrical stunning in large cattle will increase the importance of blood splash in the beef industry. The theoretical causes of blood splash are reviewed to improve our understanding of this problem. In some situations it can be due to excessive venous pressure causing rupture of a capillary bed some distance from the source of the pressure rise, but it is not known whether this applies to electrical stunning. Gas stunning is replacing electrical stunning for poultry because it can reduce blood spots, which is a similar condition to blood splash. Several gas stunning methods are now being used, but it is not clear which of these is the most humane. Anoxic stunning leads to carcass convulsions and this causes more carcass damage. In fish, recent developments in electrical stunning are showing promise in overcoming problems with carcass damage. It is recommended that rock lobsters should be chilled or frozen before butchery, to ensure a humane death.     

Relationships between time of stunning and time of throat cutting and their effect on blood pressure and blood splash in lambs

A study based on 84 electrically stunned lambs showed that those gash stuck (transverse incision of the extended neck which almost simultaneously severs the trachea, oesophagus, common carotid arteries and jugular veins and the spinal cord at the occipito-atlantal junction; Blackmore & Newhook, 1976) immediately after removal of the electrical applicator had a lower incidence of blood splash than lambs gash stuck 5-8 sec r stunning. Lambs whose throats were cut immediately before the application of the electrical current had the lowest incidence of blood splash. None of the splash observed was of commercial significance. Systolic blood pressure recordings were made on a further 12 lambs of a similar age, 10 of which were electrically stunned and two shot with a captive bolt pistol. Blood pressure changes observed were related to the blood splash results obtained in the first trial. Electrical stunning raised blood pressures to an average of 3·5 times normal in lambs allowed to recover from stunning. A further seven young unweaned lambs which were electrically or percussion stunned showed a similar pattern of blood pressure change to that reported for older lambs following stunning, except that lower maximum pressures were reached. The authors interpret the results of the present trials as indicating that the application of electrical current to the heads of lambs results in damage to small vessels prior to the elevation of blood pressure. This damage may become apparent in the dressed carcass and organs as small haemorrhages. The subsequent rise in blood pressure following stunning then exacerbates the leakage of blood into tissues and it becomes more apparent in the form of discrete haemorrhages or blood splash.     

Electrical stunning of veal calves

A total of sixty-two calves with body weights of 200 kg and with preimplanted ECoG electrodes on the dura mater, were electrically stunned using various currents, voltages and stunning equipment. To stun 90% of the calves effectively, a current strength of 0·87 A is estimated to be necessary when using scissor model tongs. Effective stunning means immediate (within 1 s) induction of unconsciousness by a general electroplectic insult. Atrial fibrillation is a frequently occurring phenomenon after electrical stunning when the electrodes are placed between the eye and the ear. The relatively short duration of the insult in calves compared with pigs, as well as the clonic spasms occurring 10s after stunning, are major drawbacks to the practical application of electrical stunning of veal calves. The experiments show that these drawbacks can be eliminated by modifying the form and position of the electrodes.     

Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method - A (31)P NMR spectroscopic study

Post mortem changes in phosphorus metabolites and pH were studied in M. longissimus dorsi from pigs (n=10) stunned either by CO(2) (n=3), electrical (n=2), captive bolt pistol (n=2) or by anesthesia (ketamine) (n=3). (31)P-NMR spectroscopy revealed significant effects of stunning method on changes of the various phosphorus metabolites in the muscle post mortem, with the effect being most pronounced on the degradation of phosphocreatine (PCr). Moreover, the four stunning methods gave rise to large differences in the progress of pH as determined by (31)P-NMR spectroscopy. Using anesthesia as the reference showed that the captive bolt pistol caused the highest rates of post mortem degradation of phosphorus metabolites, electrical stunning intermediate, and CO(2)-stunning causing the lowest post mortem degradation rates, even though CO(2)-stunning also was associated with higher post mortem degradation rates compared with anesthesia. Finally, it was demonstrated that the water-holding capacity (WHC) of the meat was affected by the applied stunning method, as CO(2)-stunning, electrical stunning and captive bolt pistol resulted in mean drip losses of 6.4, 8.3 and 8.6%, respectively (P=0.02). The result displays the significance of induction and progress in post mortem changes on WHC in meat.     

Arrested blood flow during false aneurysm formation in the carotid arteries of cattle slaughtered with and without stunning

The time to onset of arrested blood flow and the size of false aneurysms in the severed carotid arteries were assessed in 126 cattle during halal slaughter without stunning. Thirty six cattle (29%) showed early arrest of blood flow. In 6%, both the left and right carotid arteries in the same animal stopped bleeding before 60 s had elapsed following the neck cut. The time to early arrested blood flow was on average 21 s, and this was accompanied by enlargement with false aneurysms which occluded the arteries. In the arteries which were still bleeding at 60 s after the neck was cut the artery size was normal. Based on comparative data from different slaughter premises it appeared that making the cut in the neck at the first cervical vertebra instead of the second to fourth cervical vertebrae reduced the frequency of false aneurysm formation and early arrested blood flow. This was confirmed in a separate controlled trial where 100 cattle were stunned with a captive bolt and the arteries were examined following neck cutting at either the C1 or C3 positions.     

Some neural and behavioural aspects of electrical and mechanical stunning in ostriches

Different electrical and mechanical stunning procedures were studied in ostriches to determine the effectiveness of the method. Fifty-eight South-African Black ostriches were equipped with EEG electrodes and stunned with three different electrical head-only methods and with a new captive needle pistol, using air pressure. The first stunning procedure consists of two trials. In the first trial a total of 45 ostriches were stunned with a voltage of 200 V (spiked electrodes) during 1 s. Unfortunately, in 10 animals the electrodes were disconnected. A general epileptiform insult on the EEG followed by recovery was observed in 20 ostriches. Another eight animals died after recovery and five showed an iso-electric line and were dead. The total duration of the insult was 25±10 s. The measured current was 463±120 mA. In the second trial a constant current of 400 mA was administered to 13 ostriches. In one animal the electrodes were disconnected. Eight out of 12 animals showed a general epileptiform insult, two of them showed an iso-electric line and two did not show the characteristics of a general epileptiform insult. The total duration of the insult on the EEG was 21±8 s. The measured current was 365±91 mA and the voltage 191±27 V. During the second stunning procedure four and seven ostriches were stunned with 200 V (spiked electrodes) and 48 V (blunt electrodes), respectively, during approx. 6 s. They all died. In addition, a group of 20 ostriches stunned with captive needle pistol using air pressure showed unconsciousness after stunning by the appearance of theta and delta waves tending to an iso-electric line on the EEG trace. It is recommended to use at least 500 mA to stun ostriches effectively and to use a short stun-stick interval or to kill them by a long stunning duration. The captive needle pistol, using air pressure, can be an alternative for electrical head-only stunning.     

Electroencephalographic studies of stunning and slaughter of sheep and calves- Part 3: The duration of insensibility induced by electrical stunning in sheep and calves

The duration of insensibility produced by electrical and percussive stunning was studied in sheep and calves. Insensibility was determined from the study of electroencephalograms (EEG) and concurrent observations were made of the reflexes and reactions of the animals. The effect of stunning on the circulation was assessed from electrocardiograms (ECG) and femoral blood pressures (BP). Electrical stunning of sheep by electrodes to the head only produced a period of reversible insensibility of 18-42s. This technique also caused an immediate and prolonged increase in BP. Electrical stunning of both sheep and calves by a 'head to back' method, which causes concurrent cardiac dysfunction, produced immediate and permanent insensibility associated with cessation of circulation and an immediate drop in BP. The use of a non-penetrative method of percussion stunning caused immediate insensibility and an increase in BP which persisted after exsanguination had commenced. Calves stunned with a penetrating captive bolt showed immediate and permanent insensibility and the EEG became isoelectric within 15 s.     

The effectiveness of high frequency electrical stunning in pigs

Two commercially-available high frequency electrical stunners producing either AC sinewaves (146 V; 1592 Hz) or DC squarewaves (162V; 1642 Hz) having different waveforms were tested for their effectiveness in stunning pigs and compared with conventional 50 Hz sinusoidal waveforms. Seventy-nine pigs were stunned using the highest voltage settings, allowed to recover, and the duration of insensibility was assessed from behavioural signs. It was found that the pigs were adequately stunned by this method even though some physical responses differed from 50 Hz stunning. An additional experiment was conducted on three pigs to examine whether the epileptic brain activity (indicative of unconsciousness) occurred following high frequency stunning and to assess the effects on visually evoked responses. It was confirmed that high frequency stunning produced epilepsy and unconsciousness and appeared therefore to be acceptable from an animal welfare standpoint. However, the average stunning to sticking intervals were shorter with high frequency stunning compared with 50 Hz stunning.     

The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures

The effects of electrical and percussive captive bolt stunning both on initial and up to 14 days post mortem meat quality of Friesian young bulls were studied. The first group (NS; n=10) were slaughtered without stunning under Turkish slaughter procedure (these animals were slaughtered under conditions acceptable to the appropriate ethics committee) in a modern abattoir. In the second group (ES; n=10) animals were electrically stunned. In the third group (PS; n=10) animals were stunned with percussive captive bolt. Meat quality was assessed by examining muscle glycogen concentration, pH and WHC. Also cooking loss, texture parameters and consumer sensory properties were assessed at 24 h, 4, 7 and 14 days post mortem. Meat colour as L^*, a^*, b^*, C^*, h^* values were evaluated at 0, 48 h, 3, 5, 7, 9 and 14 days post mortem. Pre-slaughter handling affected muscle glycogen concentration (P<0.05). Animals in electrical and percussive captive bolt stunned groups had higher muscle glycogen concentrations compared to animals in the non-stunned group (P<0.05). Although pre-slaughter handling did not affect significantly pH_{24 h} and WHC, differences were significant for cooking loss, colour coordinates and texture parameters at some storage times. For all sensory attributes (odour, flavour, tenderness and overall acceptability) at all ageing periods (24 h, 4, 7 and 14 days) the percussive stunned (PS) group was significantly superior to the non-stunned (NS) group. The electrically-stunned (ES) group also tended to be superior to the NS group although not all differences were statistically significant. These results indicate that percussive captive bolt stunning of cattle improved meat quality compared with cattle electrically stunned using head only tongs and those non stunned under approved Turkish slaughter procedure.     

Stunning and animal welfare from Islamic and scientific perspectives

The transformation of an animal into pieces fit for human consumption is a very important operation. Rather than argue about halal slaughter without stunning being inhumane or stunning being controversial from the Islamic point of view, we discuss slaughter, stunning and animal welfare considering both Islamic and animal welfare legislation requirements. With the world Muslim population close to two billion, the provision of halal meat for the Muslim community is important both ethically and economically. However, from the animal welfare standard point of view, a number of issues have been raised about halal slaughter without stunning, particularly, about stressful methods of restraint and the latency of the onset of unconsciousness. This paper sets out to, discuss the methods of stunning that are acceptable by Islamic authorities, highlight the requirements for stunning to be acceptable in Islam and suggest practical ways to improve the humanness of slaughter.     

电击晕处理对肉鸽屠宰应激及宰后鸽肉品质的影响

为探究电击晕处理对肉鸽屠宰应激和宰后鸽肉品质的影响，本实验选取相同饲养条件下日龄为28 d的肉鸽，以击晕电压0 V为对照组，通过测定血液生化指标和肌肉理化指标，分析不同击晕电压(50～90 V)对肉鸽应激反应和宰后胴体品质的变化。结果表明：电击晕处理组肉鸽屠宰后血液中肌酸激酶(creatine kinase,CK)、促肾上腺皮质激素(adrenocorticotropic hormone,ACTH)和乳酸脱氢酶(lactate dehydrogenase,LDH)水平与对照组相比整体上均有一定程度的下降，在击晕电压60 V时总体达到最低水平；血液中皮质酮激素质量浓度随着击晕电压(0～90 V)的增大先降低后增加，在电压超过70 V时高于对照组，说明70 V以上的电击晕处理会增加肉鸽的屠宰应激水平；电击晕处理对宰后鸽胸肉的pH值影响不显著，与对照组相比，宰后24 h鸽胸肉亮度(L^*值)略有降低而红度(a^*值)增大，60～70 V电压处理组鸽肉的滴水损失率、蒸煮损失率及剪切力均保持在较低水平，此时鸽肉的保水性和嫩度相对较好。综上，60～70 V的...     

The effect of electrical stunning and slaughter on the electroencephalogram of sheep and calves

To study the application of electroencephalography (EEG) for the assessment of insensibility during stunning and slaughter, recordings were made on sheep that were slaughtered by throat cutting, electrically stunned head-only and allowed to recover, electrically stunned head-only followed by throat cutting or electrically stunned head-to-back. The same experiments were repeated on calves (1–6 weeks old) except some calves were stunned and allowed to recover before final stunning and throat cutting.

After the throat cut, sheep became insensible (i.e. EEG < 10 μV) at 8–22 s but the calf EEG did not fall below 10 μV until 79 s after the cut. With head-only stunning/recovery, high-amplitude EEG waves (electroplectic fit) continued for 47 s (sheep) and 33 s (calves) post stun. A quiescent period followed, which then developed into a period of moderate-amplitude EEG signals, so that, at 50 s post stun, the EEG usually exceeded 50 μV and often had bursts of 150 μV activity. After head-only stunning/throat cutting, the electroplectic fit was shortened (39 s in sheep, 23 s in calves) and the EEG took at least 50 s to fall below 10 μV. With sheep stunned head-to-back, which stops the heart, and thus should cause immediate, permanent insensibility, the EEG took longer to fall below 10 μV (52 s) than after throat cutting. These results suggest that electrical stunning of sheep and calves causes a prolonged increase in the post-stun EEG amplitude. Therefore, during slaughter, stunned animals have larger amplitude EEG signals than unstunned animals, and EEG criteria developed for judging the sensibility of unstunned animals cannot be used for those that are electrically stunned.     

Animal welfare at markets and during transport and slaughter

This review highlights some recent developments in our understanding of stress and physical injuries that occur before and during transport to slaughter, during handling at livestock markets, and at the time animals are put-up for slaughter within abattoirs. Stress in pigs during transfer to the stunning point within the abattoir has important effects on meat quality, and there is growing evidence that strenuous exercise or CO(2) stunning can contribute to oxidative rancidity in pigs, poultry and fish. In the EU, putting cattle through a crush in order to check that their eartag numbers correspond to their passport numbers is imposing additional stress, and there are reports that it is leading to greater hide contamination with Escherichia coli O157. Recent developments in stunning and slaughter include a better understanding of the causes of variation in captive bolt gun performance, the effectiveness of poll instead of frontal shooting in water buffalo, the prevalence of false aneurysms in carotid arteries during shechita and halal slaughter, and the stress effects of CO(2) stunning in fish. Stunning pigs with 90% CO(2) leads to less PSE meat than 80% CO(2). There have been concerns about the physical activity that cattle show following electrical stunning with an electrically induced cardiac arrest, and with electrical stunning using DC waveforms in broiler chickens. There is also growing concern about the hygiene problems that exist in wet markets, where animals are slaughtered alongside meat that is on display to customers.     

Electrical stunning of sheep

In seventy Texel breed sheep with a live weight of about 43 kg electrocorticogram (ECoG) electrodes were implanted in the dura mater. The day after the operation the sheep were electrically stunned with scissor model tongs on the head. Various currents and voltages were used. A current strength of 0·33 A was statistically estimated to stun 90% of the sheep effectively, which means an immediate induction of a general epileptiform insult. The duration of an insult, using 600 V, is significantly longer than using 300 V, although the shortest duration was 23 s and 22 s, respectively. In all instances a paroxysmal ventricular tachycardia was observed after stunning. In the interests of animal welfare, electrical stunning of sheep should be performed with an amperage of at least 0·5 A (160 V) and throat cutting should take place within 16 s.     

Effects of electrical and mechanical stunning methods on meat quality in ostriches

The effect of electrical and captive needle air pressure stunning methods on some meat quality parameters was examined in ostriches under practical conditions. One hundred and fifteen ostriches were used in three experiments. The ostriches were stunned either electrically (head only) or by using a captive needle with air pressure. In the first experiment the ostriches were stunned at 90 V (～effectively 52 V), 200 V and by captive needle using air pressure. In the second experiment voltages of 175 and 200 V were applied and a captive needle stunning method using air pressure. In the third experiment the birds were stunned at 175 V with a short stun/stick interval. Experiments 2 and 3 were performed in a different slaughterhouse from experiment 1. Meat quality was assessed by measuring the pH, temperature and colour at 45 min and 18 h post mortem and by determining water binding capacity and haemorrhage score at 18 h post mortem in the big drum, tender loin and triangular filet muscles. The measured stunning parameters in the first experiment were 204±96 mA (～52 V) during 11±1 s and 556±85 mA (～200 V) during 6±0 s. The stun/stick interval was 136±38 s. The rigor mortis value in the tender loin and both pH(1) and pH(2) in the big drum, tender loin and triangular filet muscles were (p<0.05) lower when stunned with air pressure compared with electrical stunning. Moreover internal light scattering remained higher. The measured currents in the second experiment were 561±226 mA (～173 V) during 6±2 s and 518±120 mA (～200 V) during 6 s. The stun/stick interval was 39±12 s. The pH at 45 min and 18 h differed (p<0.05) in the tender loin and triangular filet muscles as did the temperature at 45 min in the three muscles between the different stunning groups. The stunning in the third experiment was carried out with 548±180 mA during 6±2 s. The stun/stick interval was 5±2 s. After the short stun/stick interval the pH(2) was lower (p<0.05) for the tender loin and triangular filet muscles and the wetness of the filter paper of the big drum was (p<0.05) lower compared with the other groups. Our experiments showed that stunning methods affected several meat quality parameters. Using a high electrical stunning current, captive needle stunning or a short stun/stick interval may positively affect some parameters. More research is necessary to examine effects of pre slaughter handling on meat quality.     

Religious slaughter: Evaluation of current practices in selected countries

As part of the project “Religious slaughter (DIALREL): improving knowledge and expertise through dialogue and debate on issues of welfare, legislation and socio-economic aspects”, this paper discusses an evaluation of current practices during Halal and Shechita slaughter in cattle, sheep, goats and poultry. During religious slaughter, animals are killed with and without stunning by a transverse incision across the neck that is cutting the skin, muscles (brachiocephalic, sternocephalic, sternohyoid, and sternothyroid), trachea, esophagus, carotid arteries, jugular veins and the major, superficial and deep nerves of the cervical plexus. In this report, the restraint methods, stunning, neck cutting, exsanguination, slaughter techniques and postcut handling in the abattoir were assessed for religious slaughter. Information about the procedures used during religious slaughter in Belgium, Germany, Italy, the Netherlands, Spain, the UK, Turkey and Australia was collected by means of spot visits to abattoirs. To standardize the information gathered during the spot visits three guidelines were designed, one for each species, and translated into the national languages of the countries involved. The document included questions on the handling and restraint methods (stunning, neck cutting/exsanguination/slaughter techniques and postcut handling performed under religious practices) and for pain and distress of the animal during the restraint, neck cutting and induction to death in each abattoir. Results showed differences in the time from restraining to stun and to cut in the neck cutting procedures and in the time from cut to death.     

Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in veal

Twenty-four veal calves were stunned with a captive bolt. Twelve calves were shackled by the left, the other twelve by the right hindleg. Approximately 1 min after sticking, six carcasses of each of these subgroups were stimulated electrically with equipment relying on a combined high (3000 V, 0·83 pulses s(-1), 1·5 ms duration) and low 35 V, 14 pulsess(-1)) voltage action. The remaining carcasses were left unharmed. At 24 h post-mortem hindquarters were boned to commercial primal cuts. Surrounding connective tissue and cut-up surfaces of primals as well as certain locations vulnerable for blood splash were further dissected. Neither electrical stimulation nor shackling by either of the hindlegs significantly affected the prevalence and severity of blood splash. Post-mortem factors promoting blood splash and possibly related to electrical stimulation and shackling are discussed. At 7 days post-mortem the sensory meat quality was assessed. In general, electrical stimulation did not significantly affect waterbinding and colour characteristics in longissimus (M. longissimus dorsi) and semimembranosus samples. Sarcomere lengths were similar in stimulated and control groups in longissimus but not in semimembranosus muscle. In both muscles shear force values were lower after electrical stimulation. In general, neither longissimus nor semimembranosus samples excised ipsilaterally from the shackled leg side exhibited differences in tenderness and sarcomere length. It is concluded that shackling by one leg or the other does not interfere with the tenderising effect of electrical stimulation.