Effect of different electrical stunning methods on meat quality of marmara Kivircik breed lamb in Turkey Republic

Abstract

The effects of head-only electrical stunning method were compared with the effects of headtoback electrical stunning method. A total of 90 kivircik breed lambs were randomly allocated immediately prior to slaughter to one of three stunning treatments: control group (C), head only group (HO; 1.0 AAC for 3 s at a frequency of 50 Hz), head to back group (HB; 1,0 A- AC for3s ata frequency of 50 Hz) electrical stunning. Meat quality was assessed by examining pH, color as L, a, b values, water holding capacity (WHC) and shear force. The effect on meat quality was assessed in head-only electrically stunned, head to back electrically stunned and non-stunned lambs. Shear forces were not significantly different between treatments. However color (L*,a*,b*), water holding capacity (WHC) and muscle ultimate pH were found to be significantly higher (P<0.05) between the groups

Physico‐chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre‐slaughter

“…This could be due to lack of significant difference in ultimate pH, cooking loss, sarcomere length and MFI observed for the treatments. In agreement with the current findings, Büyükünal and Nazli () found no significant effect of slaughter method on shear force values of lambs. There was a decrease in shear force as post mortem aging advanced.…”

“…). This result agrees with Büyükünal and Nazli () and Onenc and Kaya () who found higher drip loss in meat of lambs electrically anesthetized pre‐slaughter compared to halal slaughter. Regardless of the treatment, drip loss increased significantly ( P < 0.05) as post mortem aging progressed.…”

“…increase the tendency of the actomyosin to contract as it forms and therefore express to the exterior fluid which has become dissociated from the proteins (Schäfer et al 2002). This result agrees with Büyükünal and Nazli (2007) and Onenc and Kaya (2004) who found higher drip loss in meat of lambs electrically anesthetized pre-slaughter compared to halal slaughter. Regardless of the treatment, drip loss increased significantly (P < 0.05) as post mortem aging progressed.…”

“…Thus, the growing use of stunning and the demand for meat that is acceptable for Muslim consumption (halal meat) around the globe necessitate the comparison of halal slaughter without stunning and other stunning methods on animal welfare and meat quality. Although there are some studies on the influence of slaughter methods on meat quality (Velarde et al 2003;Anil et al 2004;Onenc & Kaya 2004;Büyükünal & Nazli 2007;Linares et al 2007;Anil 2012;Sazili et al 2013;Nakyinsige et al 2014a,b), most works were conducted in poultry, sheep and cattle. However, information on the effects of slaughter methods on welfare and meat quality attributes of goats is very scarce.…”

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

“…The average shear force values of goat meat obtained from non-stunned and HOES techniques did not differ (p > 0.05). Similarly Linares, Bórnez, and Vergara (2007) and Büyükünal and Nazli (2007) reported no significant difference between electrically stunned and non-stunned lambs in terms of shear force values. Shear force values for both treatments reduced with aging time.…”