Effects of Stunning Method and Carcass Orbit Time on Stress and the Meat Quality of Pigs
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Abstract:
Influences of electrical stunning, CO2 stunning and different durations in orbit (32, 38 and 44 min) on blood stress indicators, pre-cooling loss and pork quality of Dudachang crossbred pig were studied in the paper. The results showed that lactic acid content, cortisol content, creatine kinase content and lactate dehydrogenase content in CO2 stunning pig blood were lowered significantly by 85.50 mg/dL, 161.62 ng/mL, 2828.36 U/L and 192.71 U/L (p＜0.05), respectively, compared with that by electrical stunning. The bone breakage rate was lowered by 2.82%. Body chamber temperature (after being sprayed) and pre-cooling loss were reduced by 1.72 ℃ and 0.28 %, respectively when duration in orbit was prolonged from 32 min to 44 min under CO2 stunning condition, and the pre-cooling losses reached the minimum level (0.89%). In addition, the redness value a* was the maximum (7.55), with higher tenderness, while drip loss (3.22%), cooking loss (29.90%), suspected incidence of PSE meat (19.13%) and the incidence of PSE meat (9.10%) were the lowest in all treatments, when CO2 stunning was adopted under the orbit duration process conditions for 44 min. Therefore, CO2 stunning with proper orbit duration prolongation in practical production could reduce stress reaction, lower pre-cooling loss and improve pork quality.
