title: Effect of electrical stunning on meat and carcass quality in lambs.
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.
authors: Centre de Tecnologia de la Carn, Institut de Recerca i Tecnologia Agroalimentàries, Granja Camps i Armet, 17121 Monells, Girona, Spain.
authors: A
authors: A
authors: Velarde
authors: M
authors: M
authors: Gispert
authors: A
authors: A
authors: Diestre
authors: X
authors: X
authors: Manteca