ZBMC.htm

NR ZBMC

AU Lambooij,E.; Potgieter,C.M.; Britz,C.M.; Nortje,G.L.; Pieterse,C.

TI Effects of electrical and mechanical stunning methods on meat quality in ostriches

QU Meat Science 1999; 52: 331-7

PT journal article

AB The effect of electrical and captive needle air pressure stunning methods on some meat quality parameters was examined in ostriches under practical conditions. One hundred and fifteen ostriches were used in three experiments. The ostriches were stunned either electrically (head only) or by using a captive needle with air pressure. In the first experiment the ostriches were stunned at 90 V (similar to effectively 52 V), 200 V and by captive needle using air pressure. In the second experiment voltages of 175 and 200 V were applied and a captive needle stunning method using air pressure. In the third experiment the birds were stunned at 175 V with a short stun/stick interval. Experiments 2 and 3 were performed in a different slaughterhouse from experiment 1. Meat quality was assessed by measuring the pH, temperature and colour at 45 min and 18 h post mortem and by determining water binding capacity and haemorrhage score at 18 h post mortem in the big drum, tender loin and triangular filet muscles. The measured stunning parameters in the first experiment were 204 +/- 96 mA (similar to 52 V) during 11 +/- 1 s and 556 +/- 85 mA (similar to 200 V) during 6 +/- 0 s. The stun/stick interval was 136 +/- 38 s. The rigor mortis value in the tender loin and both pH(1) and pH(2) in the big drum, tender loin and triangular filet muscles were (p < 0.05) lower when stunned with air pressure compared with electrical stunning. Moreover internal light scattering remained higher. The measured currents in the second experiment were 561 +/- 226 mA (similar to 173 V) during 6 +/- 2 s and 518 +/- 120 mA (similar to 200 V) during 6 s. The stun/stick interval was 39 +/- 12 s. The pH at 45 min and 18 h differed (p < 0.05) in the tender loin and triangular filet muscles as did the temperature at 45 min in the three muscles between the different stunning groups. The stunning in the third experiment was carried out with 548 +/- 180 mA during 6 +/- 2 s. The stun/stick interval was 5 +/- 2 s. After the short stun/stick interval the pH(2) was lower (p < 0.05) for the tender loin and triangular filet muscles and the wetness of the filter paper of the big drum was (p < 0.05) lower compared with the other groups. Our experiments showed that stunning methods affected several meat quality parameters. Using a high electrical stunning current, captive needle stunning or a short stun/stick interval may positively affect some parameters. More research is necessary to examine effects of pre slaughter handling on meat quality.

AD Lambooij,E.; DLO, Inst Anim Sci & Hlth, POB 65, NL-8200 AB Lelystad, Netherlands

SP englisch

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