title: Effect of electrical stunning or sticking without stunning on the microstructure of zousoon, a Chinese semi-dry pork product.
abstract: The microstructure of muscle fibers from pigs killed following electrical stunning was compared to that from pigs killed after tying-resting and sticking. Examination of the muscle fibers demonstrated that electrical stunning resulted in contracture bands that caused tearing and fragmentation of the myofibers/myofibrils. On the other hand, tying-resting and sticking was not accompanied by microstructural fragmentation of the muscle fibers. Results indicate that electrical stunning of hogs causes fragmentation and breakage of the muscle fibers so that the meat is not suitable for production of Zousoon-a semi-dry shredded Chinese pork product and other similar items prepared from prerigor pig muscle. Heating and drying intensify the deteachment of the myofibrils from the muscle fiber bundles, which is caused mainly by electrical stunning or stimulation and improper conditioning following slaughter. The combined effects of electrical stunning and heating-drying appear to be responsible for the fragmentation of the muscle fibers/myofibrils and contribute to the unsuitability of prerigor muscle from electrically stunned pigs for use in the production of Zousoon. Since sticking of pigs without stunning does not meet humane slaughter standards, alternative animal welfare slaughter procedures should be examined from the standpoint of their usefulness in producing Zousoon.
authors: Department of Food Science and Technology, Pingtung Agricultural Institute, 51 Men-Sheng Road, Pingtung, Taiwan.
authors: S F
authors: SF
authors: Chang
authors: A M
authors: AM
authors: Pearson