A comparison of the effects of electrical, captive bolt or percussion stunning on the incidence of blood splash in lambs

Kirton, A. H.; Frazerhurst, L.F.; Bishop, W.H.; Winn, G. W.

doi:10.1016/0309-1740(81)90039-5

Cited by 12 publications

(8 citation statements)

References 4 publications

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“…The area of blood that is greater than 10 mm, darker in colour and located in the muscles tissues were classified as ecchymosis whereas the incidence of wider blood splashes on shoulders, back, and legs were classified as haematomas. The incidence and severity of speckles on the carcase was estimated visually, using a five-point grading scale (0 score, no speckle, to a 5 score which indicates large fiery red areas) developed by the New Zealand Meat Industry Research Institute (Kirton et al 1981).…”

Section: Haemorrhages and Bone Fracture Evaluationmentioning

confidence: 99%

Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning

Sabow

Adeyemi

Zulkifli

et al. 2017

Italian Journal of Animal Science

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The study examined meat quality and carcase haemorrhage in goats subjected to different methods of pre-slaughter electrical stunning or slaughtered without stunning. Thirty-two Boer crossbred bucks were randomly assigned to low-frequency head-only (LFHO; 1 A for 3 s at a frequency of 50 Hz), low-frequency head-to-back (LFHB: 1 A for 3 s at a frequency of 50 Hz) or high-frequency head-to-back (HFHB; 1 A for 3 s at a frequency of 850 Hz) pre-slaughter electrical stunning or slaughter without stunning (SWS). All the 32 animals were bled to drain excess blood from the carcase. The slaughter was performed by a licenced slaughter man by severing carotid artery, jugular vein, trachea and oesophagus. At 12 h post-mortem, LFHO, LFHB and HFHB had lower (p < .05) glycogen and higher lactate and glycolytic potential values than SWS. A faster (p < .05) rate of pH decline was found in LFHO, LFHB and HFHB compared to SWS. No physicochemical parameters except cooking loss differed between treatments. Cooking loss was higher (p < .05) in LFHO, LFHB and HFHB compared to SWS at 7 and 14 d post-mortem. Incidences of carcase haemorrhages in electrically stunned goats were higher than SWS. Nonetheless, HFHB had lower (p < .05) haemorrhages than LFHB and LFHO. Electrical stunning prior slaughter increased carcase haemorrhages and cooking loss but did not affect other meat quality traits in goats.

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Section: Haemorrhages and Bone Fracture Evaluationmentioning

confidence: 99%

Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning

Sabow

Adeyemi

Zulkifli

et al. 2017

Italian Journal of Animal Science

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“…Hemorrhages in the leg and shoulder of each carcass were scored according to their incidences and sizes. The incidence and severity of speckles on the carcass was estimated visually, using the 5-point grading scale (0 score, no speckle, to a 5 score which indicates large fiery red areas) developed by the Meat Industry Research Institute of New Zealand (Kirton, Frazerhurst, Bishop, & Winn, 1981).…”

Section: Carcass Evaluationmentioning

confidence: 99%

“…Aging ( *0 score indicates the absence of splash, 1 and 2 scores indicate the incidence of one or very few mainly small hemorrhages, and 3 and 4 scores show a very badly splashed carcass and score 5 indicates large fiery red areas from which many pinprick-like areas merge (Kirton et al, 1981). NS: Sin aturdimiento; HOES: Aturdimiento eléctrico limitado a la cabeza.…”

Section: Parametermentioning

confidence: 99%

“…SEM: Error estándar del promedio. *El resultado 0 indica la ausencia de salpicaduras, los resultados 1 y 2 indican la incidencia de una o unas pocas hemorragias mayoritariamente pequeñas, los resultados 3 y 4 muestran un cuerpo muy salpicado y el resultado 5 indica grandes áreas con un rojo ardiente en las cuales emergen muchas áreas con apariencia de pinchazo (Kirton et al, 1981).…”

Section: Parameterunclassified

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Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

Lokman

Sabow

Abubakar

et al. 2016

CyTA - Journal of Food

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The effects of slaughter without stunning in comparison with head-only electrical stunning (HOES) on carcass hemorrhages and meat quality in goats were evaluated. Sixteen Boer crossbred bucks were subjected to either non-stun (NS) or HOES (1 A, for 3 s at 50 Hz). Meat quality traits such as pH, water holding capacity (WHC), color, tenderness, myofibril fragmentation index (MFI) and sarcomere length were assessed on semitendinosus (ST) muscle, while the incidences of hemorrhage were morphologically examined on shoulders and legs of each carcass. The results indicate no differences (p > 0.05) in meat quality traits between NS and HOES goats. However, carcasses obtained from the head-only electrically stunned goats had higher (p < 0.05) incidence of hemorrhages than those slaughtered without stunning. HOES prior slaughter increased carcass hemorrhages without adversely affecting meat quality traits in goats.

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“…Kirton et al (1981) showed that stunning method affects the incidence of blood splash in carcasses of lambs. Electrical stunning caused the most severe hemorrhages.…”

Section: Introductionmentioning

confidence: 99%

Hemorrhages in Muscles of Broiler Chickens: The Relationships Among Blood Variables at Various Rearing Temperature Regimens

Kranen

Veerkamp²,

Lambooy

et al. 1996

Poultry Science

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Hemorrhages in muscle tissue can be considered as major quality defects of broiler carcasses. They can be induced by stunning, especially electrical stunning. The underlying mechanism, however, is considered to be multifactorial. In this study, the effect of blood circulation disturbances on the severity of hemorrhages induced by electrical stunning was investigated. The disturbances were evoked in two genetically different, fast-growing broiler strains, Ross and Hybro, by rearing the broilers at low ambient temperatures. The broilers were slaughtered by two different electrical stunning methods. Broilers reared at low temperatures showed changes in blood variables and heart weight known to be associated with blood circulation disturbances. There was no effect of rearing temperature on hemorrhage severity. Ross broilers, being the most susceptible to low temperatures, had less severe hemorrhages than Hybro broilers. There was, however, a clear effect of the stunning method on hemorrhage severity. Whole body stunning caused more severe hemorrhages than head stunning in thigh and breast muscles. These results suggest that factors interfering with blood circulation have little or no effect on the occurrence of hemorrhages induced by electrical stunning.

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A comparison of the effects of electrical, captive bolt or percussion stunning on the incidence of blood splash in lambs

Cited by 12 publications

References 4 publications

Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning

Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

Hemorrhages in Muscles of Broiler Chickens: The Relationships Among Blood Variables at Various Rearing Temperature Regimens

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