title: Chemical and physiological aspects of pig stunning in relation to meat quality-A review.
abstract: A survey of research undertaken at the Research Institute for Animal Husbandry 'Schoonoord' is given in which different stunning methods have been evaluated with respect to metabolic, meat quality and economic aspects. These data have been supplemented from the literature. The overall conclusion is that electrical stunning (300V) with short stunning time and a minimal lapse of time between stunning and sticking, offers the best prospects in relation to pork quality. Electrical stunning is thus recommended for pigs in industrial scale slaughtering.
authors: Research Institute for Animal Husbandry 'Schoonoord', Driebergseweg 10d, Zeist, The Netherlands.
authors: P G
authors: PG
authors: van der Wal