Effects Of Electrical Stun And Stimulation Combined With Chilling Methods On Pork Qualitty

The paper was consisted of three chapters. Chapter I focused on studying the effect of two different electrical stunning systems (manually head-only ES system and automatically head-to-chest ES system) on color, water holding capacity(WHC) and their relationship between the incidence of inferior pork including PSE, DFD and bone fractures. In chapter â…¡, different stunning voltage combinations in the automatically head-to-chest ES system were investigated on pork color, WHC and their relationship between the incidence of inferior pork including PSE, DFD and bone fractures. And in chapterâ…¢, the effect of low electrical stimulation after electrically stunning (ES) on color, WHC and WB shearforce of muscle longissimus dorsi of pork and the relationship between the methods and the incidence of inferior pork were studied.Chapter â…  : Effects of two different electrically stunning (ES) systems on pork qualities were investigated. 48 pigs were distributed to three groups and allocated to three different stunned treatments, which were slaughtered without stunning (as Control), with manually head-only ES system and with automatically head-to-chest ES system respectively. Result indicated that Lower carcass muscle pH from 45min to 24h post-slaughter and higher drip loss and higher (lightness) L* and redness (a*) occurred in m. longissimus dorsi muscles from ES pigs, compared with pigs stunned with Control. Additionally, the incidences of PSE meat and bone fractures were more prevalent in ES pigs, as compared with those in Control. Higher incidences of PSE and bone fractures were found in pigs stunned with manually head-only ES compared with those in automatically head-to-chest ES. This research identified that stunning pigs with automatically head-to-chest ES can improve pork quality by lowering the incidence of bone fractures, PSE of pork compared with manually Head Only ES system.Chapter â…¡: A total of 72 pigs were allocated to six different electrically stunning voltage groups on muscle color, water-holding capacity and its relationship between the incidences of inferior pork were investigated. Result indicated that Lower carcass muscle pH from 45min to 24h post-slaughter occurred in automatically head-to-chest stunned voltage A (350V, 350V) and B (350V, 300V) groups, compared with pigs stunned with D (300V, 300V) and E (300V, 250V) groups. Additionally, the incidence of pale, soft exudative (PSE) meat and bone fractures were more prevalent in A and B groups, compared with those in D and E groups. Stunning treatments did not influence mean lightness (L*) or...