Pork quality after electrical or carbon dioxide stunning at slaughter

A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera conde...

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Published in:Meat science 2019-10, Vol.156, p.93-97
Main Authors: Marcon, Adila V., Caldara, Fabiana R., de Oliveira, Geyssane F., Gonçalves, Liliane M.P., Garcia, Rodrigo G., Paz, Ibiara C.L.A., Crone, Carla, Marcon, Alex
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Language:English
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Carcass
Condemnation
Congestion
Fracture
Viscera
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cited_by cdi_FETCH-LOGICAL-c365t-c4e88608ee280de80a83e7f3a56ddfdf684d50719ae6efbc4e5060b78d2f9b4a3
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container_title Meat science
container_volume 156
creator Marcon, Adila V.
Caldara, Fabiana R.
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Paz, Ibiara C.L.A.
Crone, Carla
Marcon, Alex
description A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera condemnation was also determined following by sanitary inspection. There was no effect due to stunning method on quality parameters (P > .137) of pH 24, drip or thaw loss, lipid oxidation, myofibrillar fragmentation index, shear force or PSE / DFD meat incidence. The LL muscle of the electrically stunned pigs had a higher L * value (P 
doi_str_mv 10.1016/j.meatsci.2019.04.022
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subjects Carcass
Condemnation
Congestion
Fracture
Viscera
title Pork quality after electrical or carbon dioxide stunning at slaughter
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