Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal
A total of thirty pigs were experimentally slaughtered using gas (80% CO<sub>2</sub> in air, 90 s; 30% CO<sub>2</sub>/70% N<sub>2</sub>O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/319 |
| _version_ | 1797415776677789696 |
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| author | E. M. Claudia Terlouw Véronique Deiss Thierry Astruc |
| author_facet | E. M. Claudia Terlouw Véronique Deiss Thierry Astruc |
| author_sort | E. M. Claudia Terlouw |
| collection | DOAJ |
| description | A total of thirty pigs were experimentally slaughtered using gas (80% CO<sub>2</sub> in air, 90 s; 30% CO<sub>2</sub>/70% N<sub>2</sub>O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunning method were studied by limiting pre-stunning physical activity and stress: pigs were driven in a trolley from the rearing to the stunning site (6.5 m) and immediately slaughtered. Bleeding efficiency and carcass characteristics were similar and satisfactory for all stunning methods. Early post-mortem pH decline in the <i>Longissimus lumborum</i> was faster following gas compared to electrical stunning. The pH of other muscles was not influenced; color and drip loss showed minor effects. Hence, results are in contrast to current beliefs: compared to electrical stunning, following gas stunning, the stress and muscle contractions during the induction of unconsciousness have a slightly greater impact on <i>Longissimus lumborum</i> muscle metabolism; differences are minor and limited to certain muscles only. |
| first_indexed | 2024-03-09T05:54:26Z |
| format | Article |
| id | doaj.art-923b15748b2d422189c0ac2505d1c7c5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:54:26Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-923b15748b2d422189c0ac2505d1c7c52023-12-03T12:14:39ZengMDPI AGFoods2304-81582021-02-0110231910.3390/foods10020319Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is MinimalE. M. Claudia Terlouw0Véronique Deiss1Thierry Astruc2INRAE, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, F-63122 Saint-Genès-Champanelle, FranceINRAE, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, F-63122 Saint-Genès-Champanelle, FranceINRAE, QuaPA, F-63122 Saint-Genès-Champanelle, FranceA total of thirty pigs were experimentally slaughtered using gas (80% CO<sub>2</sub> in air, 90 s; 30% CO<sub>2</sub>/70% N<sub>2</sub>O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunning method were studied by limiting pre-stunning physical activity and stress: pigs were driven in a trolley from the rearing to the stunning site (6.5 m) and immediately slaughtered. Bleeding efficiency and carcass characteristics were similar and satisfactory for all stunning methods. Early post-mortem pH decline in the <i>Longissimus lumborum</i> was faster following gas compared to electrical stunning. The pH of other muscles was not influenced; color and drip loss showed minor effects. Hence, results are in contrast to current beliefs: compared to electrical stunning, following gas stunning, the stress and muscle contractions during the induction of unconsciousness have a slightly greater impact on <i>Longissimus lumborum</i> muscle metabolism; differences are minor and limited to certain muscles only.https://www.mdpi.com/2304-8158/10/2/319pigsgas stunningelectrical stunningmeat qualitystressmuscle pH |
| spellingShingle | E. M. Claudia Terlouw Véronique Deiss Thierry Astruc Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal Foods pigs gas stunning electrical stunning meat quality stress muscle pH |
| title | Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal |
| title_full | Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal |
| title_fullStr | Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal |
| title_full_unstemmed | Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal |
| title_short | Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal |
| title_sort | comparing gas and electrical stunning effects on meat quality of pigs when pre stunning physical activity is minimal |
| topic | pigs gas stunning electrical stunning meat quality stress muscle pH |
| url | https://www.mdpi.com/2304-8158/10/2/319 |
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