期刊
MEAT SCIENCE
卷 69, 期 3, 页码 473-478出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.09.002
关键词
meat quality; suckling lamb; stunning
Thirty-three suckling lambs of the Manchega breed were used to compare the effects of pre-slaughter handling (PSH) on initial meat quality and at 7 days post-mortem. Lambs were distributed into three groups: electrically stunned (ESL; n = 15), stunned using CO2 (GSL; n = 10) and slaughtered without previous stunning (USL; n = 8). Meat quality was evaluated by examining pH, colour (L*, a*, b* values), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24 h post-mortem, the highest pH corresponded to the USL group (P < 0.05) whereas the lowest pH decline (pH(0)-pH(24)) corresponded to the GSL group (P < 0.05). Differences in pH among groups disappeared after 7 days post-mortem. In general, PSH did not affect values of WHC, CL and colour parameters. After 7 days post-mortem, there were significant differences between groups in DL, this being lowest (P < 0.05) in stunned animals. GSL resulted in more tender meat (lower SF value) than ESL and USL (P < 0.05). Moreover, there was no blood splash in any of the carcasses of the GSL group. (C) 2004 Elsevier Ltd. All rights reserved.
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