Effect of electrical stunning on meat and carcass quality in lambs |
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Authors: | Velarde A Gispert M Diestre A Manteca X |
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Affiliation: | Centre de Tecnologia de la Carn, Institut de Recerca i Tecnologia Agroalimentàries, Granja Camps i Armet, 17121 Monells, Girona, Spain. |
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Abstract: | The effect on meat quality and the presence of haemorrhages were assessed in head-only electrically stunned and non-stunned lambs. Colour (L?, a?, b?), muscle ultimate pH (pHu), chilling losses and carcass weight at 45 min and 24 h were not significantly different between treatments. However, the amount of blood lost relative to live body weight and the killing-out were significantly higher (P<0.05) in electrically stunned lambs compared with non-stunned lambs. No carcasses with petechiae, ecchymosis, haematomas and bone fractures were found in either treatment. On the other hand, the incidence of hearts with petechiae was significantly (P<0.05) higher in electrically stunned lambs compared with lambs slaughtered without prior stunning. It is concluded that meat quality and the incidence of haemorrhages are unaffected by head-only electrical stunning for 3 s at a constant voltage of 250 V. |
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