Residual blood in lamb muscles |
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| Authors: | Chrystall B B Devine C E Newton K G |
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| Affiliation: | Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand. |
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| Abstract: | The effect of slaughter method on the residual blood content of the M. longissimus dorsi, the microbiological status of the meat and its tenderness was examined with lambs. There were no differences in any of the characteristics examined between the various stunning procedures used, even though there were marked differences in the amount of blood collected after slaughter. |
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