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Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
Article

Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal

1
INRAE, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, F-63122 Saint-Genès-Champanelle, France
2
INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France
*
Author to whom correspondence should be addressed.
Academic Editor: Mónica Flores Llovera
Foods 2021, 10(2), 319; https://doi.org/10.3390/foods10020319
Received: 24 December 2020 / Revised: 25 January 2021 / Accepted: 27 January 2021 / Published: 3 February 2021
A total of thirty pigs were experimentally slaughtered using gas (80% CO2 in air, 90 s; 30% CO2/70% N2O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunning method were studied by limiting pre-stunning physical activity and stress: pigs were driven in a trolley from the rearing to the stunning site (6.5 m) and immediately slaughtered. Bleeding efficiency and carcass characteristics were similar and satisfactory for all stunning methods. Early post-mortem pH decline in the Longissimus lumborum was faster following gas compared to electrical stunning. The pH of other muscles was not influenced; color and drip loss showed minor effects. Hence, results are in contrast to current beliefs: compared to electrical stunning, following gas stunning, the stress and muscle contractions during the induction of unconsciousness have a slightly greater impact on Longissimus lumborum muscle metabolism; differences are minor and limited to certain muscles only. View Full-Text
Keywords: pigs; gas stunning; electrical stunning; meat quality; stress; muscle pH; meat color pigs; gas stunning; electrical stunning; meat quality; stress; muscle pH; meat color
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MDPI and ACS Style

Terlouw, E.M.C.; Deiss, V.; Astruc, T. Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal. Foods 2021, 10, 319. https://doi.org/10.3390/foods10020319

AMA Style

Terlouw EMC, Deiss V, Astruc T. Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal. Foods. 2021; 10(2):319. https://doi.org/10.3390/foods10020319

Chicago/Turabian Style

Terlouw, E. M.C., Véronique Deiss, and Thierry Astruc. 2021. "Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal" Foods 10, no. 2: 319. https://doi.org/10.3390/foods10020319

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