Effect of electrical stunning on meat and carcass quality in lambs

A. Velarde, M. Gispert, A. Diestre, X. Manteca

Research output: Contribution to journalArticleResearchpeer-review

49 Citations (Scopus)

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. © 2002 Elsevier Science Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)35-38
JournalMeat Science
Volume63
Issue number1
DOIs
Publication statusPublished - 1 Jan 2003

Keywords

  • Electrical stunning
  • Meat quality
  • Sheep

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