Journal
MEAT SCIENCE
Volume 76, Issue 4, Pages 675-681Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.02.007
Keywords
slaughter; stunning; carbon dioxide (CO2); electrical; meat quality; light lamb
Categories
Ask authors/readers for more resources
The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24 h and 7 days post-mortem. Lambs were electrically stunned (ESL; n = 10), using CO2 (GSL; n = 10) or slaughtered without previous stunning (USL; n = 10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L*, a*, b*), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24 h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P < 0.001) in the USL group and GSL obtained the lowest a* (redness) and b* (yellowness) values (P < 0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P < 0.01), although there were no significant differences due to treatments at any of the ageing times. (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available