The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures

Meat Science

Volumn 66, Issue 4, 2004, Pages 809-815

  Onenc A ^a   Kaya, A ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Electrical stunning; Meat quality; Percussive stunning; Stunning

Indexed keywords

ANIMAL WELFARE; ELECTRICAL STUNNING; MEAT QUALITY; PERCUSSIVE STUNNING; STUNNING;

COLD STORAGE; DISCOLORATION; ELECTRIC CONDUCTANCE; FOOD PROCESSING; MUSCLE; PH EFFECTS; SPECTROPHOTOMETRY; STARCH; SURFACE PROPERTIES; WATER;

MEATS;

ANIMALIA; BOS TAURUS;

EID: 0942300415     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00191-8     Document Type: Article

References (39)

1. Abril M., Campo M.M., Önenç A., Sañudo C., Albertí P., Negueruela A.I. Beef colour evolution as a function of ultimate pH. Meat Science. 58:2001;69-78.
2. Anil M.H., McKinstry J.L., Gregory N.G., Wotton S.B., Symonds H. Welfare of calves. 2. Increase in Vertebral Artery Blood Flow following exsanguinations by neck sticking and evaluation of chest sticking as an alternative slaughter method. Meat Science. 41(2):1995;113-123.
3. Blackmore D.K. Non-penetrative percussion stunning of sheep and calves. The Veterinary Record. 105(16):1979;372-375.
4. Bourne M.C. Food texture and viscosity: concept and measurements. 1982;Academic Press, Inc, New York.
5. Campo, M. M. (1999) Influence of breed on texture and sensory characteristics of beef meat through ageing. PhD thesis, Zaragoza University, Veterinary Faculty, Spain.
6. 2 with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Science. 60:2002;63-68.
7. Colorimetry. 2nd ed. 1986;CIE Publication No. 15.2. Commission Internationale de l'Eclairage, Vienna.
8. Cook, C. J. (1992). Stunning science, a guide to better electrical stunning. In Meat Industry Research Conference. MIRINZ, Hamilton, New Zealand.
9. Daly C.C., Kallweit E., Ellendorf F. Cortical function in cattle during slaughter. conventional captive bolt stunning followed by exsanguinations compared with shechita slaughter The Veterinary Record. 122(14):1988;325-329.
10. Den Hetog-Meischke M.J.A., Klont R.E., Smulders F.J.M., Van Logtestijn J.G. Variation in post-mortem rate of glycolysis dies not necessarily affect drip loss of non-stimulated veal. Meat Science. 47(3/4):1997;323-329.
11. Devine C.E., Ellery S., Wade L., Chrystall B.B. Differential effects of electrical stunning on the early post-mortem glycolysis in sheep. Meat Science. 11:1984;308-309.
12. Devine C.E., Graafhuis A.E., Muir P.D., Chrystall B.B. The effect of growth rate ultimate pH on meat quality of lambs. Meat Science. 35:1993;63-77.
13. Council Directive 93/119/EC of 22 December 1993 on the protection of animals at the time of laughter or killing. Official Journal of the European Communities. L 340:1993;21-34.
14. Ewbank R., Parker M.J., Mason C.W. Reactions of cattle to head-restrain at stunning. a practical dilemma Animal Welfare. 1:1992;55-63.
15. Grandin T. Good management practices for animal handling and stunning. 1997;American Meat Institute, Washington, DC.
16. Grandin T. Return-to-sensibility problems after penetrating captive bolt stunning of cattle in commercial beef slaughter plants. J. Am. Vet. Med. Assoc. 221(9):2002;1258-1261.
17. Gregory N.G. Animal welfare and meat science. 1998;Cabi Publishing, NY, USA.
18. Gregory N., Shaw F. Penetrating captive bolt stunning and exsanguinations of cattle in abattoirs. Journal of Applied Animal Welfare Science. 3(3):2000;. (Abstract).
19. Henckel, P. (1998). Influence of stunning method on pH-decrease and meat quality. In Proceedings International Congress Meat Science And Technology (Vol. 44, pp. 1068-1069). Barcelona, Spain.
20. Hunter R.S., Harold R.W. The measurement of appearance. 1987;Wiley-Interscience, New York.
21. Immonen K. Bovine muscle glycogen concentration in relation to diet, slaughter and ultimate beef quality. 2000;University of Helsinki, Department of Food Technology EKT series 1203, Helsinki.
22. Immonen K., Puolanne E. Variation of residual glycogen-glucose concentarion at ultimate pH values below 5.75. Meat Science. 55:2000;279-283.
23. Immonen K., Ruusunen M., Hissa K., Puolanne E. Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH. Meat Science. 55:2000;25-31.
24. Jeremiah L.E., Tong A.K.W., Gibson L.L. Hot-boning elevated temperature conditioning and vacuum packaged ageing influences on lamb cooking losses and palatability. Journal of Food Science. 62(5):1997;1026-1027.
25. Kallweit E., Ellendorf F., Daly C., Smidt D. Physiologische reaktionen bei der schlachtung von rindern und schafen mit und ohne betäubung. (Physiologic reactions during the slaughter of cattle and sheep with and without stunning). Dtsch Tierarzti Wochenschr. 96(3):1989;89-92.
26. Kauffman R.G., Eikelenboom G., Van der Wal P.G., Merkus G., Zaar M. The use of filter paper to estimate drip loss of porcine musculature. Meat Science. 18:1986;191-200.
27. Lambooy E., Spanjaard W. Effect of the stunning shooting position on the stunning of calves by captive bolt. The Veterinary Record. 109(16):1981;359-361.
28. Lyon C.E., Buhr R.J. Biochemical basis of meat texture. Richardson R.I., Mead C.G. Poultry meat science. Poultry Science Symposium Series (Vol. 25). 1999;99-127 CABI Publishing, London, UK.
29. Paulick C., Stolle F.A., Von Mickwitz G. The influence of different stunning methods on meat quality of sheep meat. Fleischwirtsch. 69(2):1989;227-230.
30. Petersen G.V., Blackmore D.K. The effect of different slaughter methods on the post mortem glycolysis of muscle in lambs. New Zealand Veterinary Journal. 30:1982;195-198.
31. Prändl O., Fischer A., Schmidhofer T., Sinell H.J. Feish. Technologie und hygiene der gewinnung un verarbeitung. 1994;Eugen ulmer GmbH & Co, Stuttgart, Germany.
32. SPSS. (1997). SPSS for windows; advanced statistics release 8.00. Chicago, USA.
33. Stone H., Sidel J.L. Sensory evaluation practices. 1993;Academic Press, San Diego.
34. Støier S., Aaslyng M.D., Olsen E.V., Henckel P. The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork. Meat Science. 59:2001;127-131.
35. Velarde, A., Faucitano, L., Gispert, M., Oliver, M. A., & Diestre, A. (1998). A survey of the efficiency of electrical and carbon dioxide stunning on insensitivity in slaughter pigs. In Proceedings International Congress of Meat Science and Technology (pp. 1076-1077), Barcelona, Spain.
36. Velarde A., Gispert M., Diestre A., Manteca X. Effect of electrical stunning on meat and carcass quality in lambs. Meat Science. 63:2003;35-38.
37. Vergara H., Gallego L. Effect of electrical stunning on meat quality of lamb. Meat Science. 56:2000;345-349.
38. Wotton S.B., Gregory N.G., Whittington P.E., Parkman I.D. Electrical stunning of cattle. The Veterinary Record. 147(24):2000;681-684.
39. Zhu L.G., Brewer M.S. Relationship between instrumental visual color in a raw, fresh beef and chicken model system. Journal of Muscle Foods. 10:1999;131-146.