The cumulative effect of nutritional, shearing and preslaughter washing stresses on the quality of lamb meat

Bray, A. R.; Graafhuis, A.E.; Chrystall, B. B.

doi:10.1016/0309-1740(89)90066-1

Cited by 61 publications

(29 citation statements)

References 13 publications

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“…It is possible that the tenderness of other muscles, e.g. shoulder muscles will be affected more positively by ES (Bray et al, 1989).…”

Section: Resultsmentioning

confidence: 99%

Effect of electrical stimulation of carcasses from Dorper sheep with two permanent incisors on the consumer acceptance of mutton: review article

Davel¹,

Bosman²,

Webb³

2004

SA J. An. Sci.

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The inconsistency in the eating quality characteristics of meats, predominantly tenderness, is probably the most critical problem faced by the meat industry worldwide. Consumers consider tenderness to be the single most important component of meat quality. An alternative method for increasing meat tenderness may exist in the form of electrical stimulation of the carcass shortly following slaughter. The aim of this research was to study the effect of electrical stimulation on the consumer acceptance of, preference for and consumption intent regarding mutton of the recently introduced class-AB sheep carcasses (carcasses from sheep with one to two permanent incisors) in South Africa. A total of 22 wethers of class-AB, weighing between 45 and 50 kg, was selected from a homogeneous group of Dorpers. Carcasses were divided into two groups, one was electrically stimulated (0.4 amp/h for 45 sec) and the other group not stimulated. Samples of the left M. longissimus thoracis et lumborum of both groups were oven roasted and a consumer panel evaluated the acceptability of the mutton regarding certain sensory characteristics. Three consumer sensory tests, namely the hedonic rating of the acceptability of each sensory attribute, a preference test and a food action rating test, were conducted in sequence. The acceptability of the juiciness, tenderness, flavour and overall acceptability were not significantly influenced by the electrical stimulation of carcasses. Samples from both the electrically stimulated and non-stimulated carcasses were highly acceptable to consumers. No significant differences in preference or percentage cooking losses were obtained. The present results indicate that electrical stimulation of class-AB carcasses did not have a significant influence on the consumer's acceptance of, nor consumption intent towards the class-AB mutton. This study shows that consumers revealed a positive attitude by declaring their intention to eat samples from both electrically stimulated and non-electrically stimulated carcasses once a week. Moreover, the variation in shear force values of meat samples from the electrically stimulated group was less compared to that of the non-stimulated group, indicating that electrical stimulation can successfully be applied to reduce the variation in tenderness within the class-AB mutton.

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“…It is possible that the tenderness of other muscles, e.g. shoulder muscles will be affected more positively by ES (Bray et al, 1989).…”

Section: Resultsmentioning

confidence: 99%

Effect of electrical stimulation of carcasses from Dorper sheep with two permanent incisors on the consumer acceptance of mutton: review article

Davel¹,

Bosman²,

Webb³

2004

SA J. An. Sci.

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“…Shoulder muscles generally have higher ultimate pH values than the LTL and they are also more affected by stress situations (Bray, Graafhuis, & Chrystall, 1989 The values recorded for drip loss were much higher than those reported by Doherty, Sheridan, Allen, McDowell, and Blair (1996) (0.24% to 0.46%) after 7 and 28 days of storage in different packaging systems. However, Ingólfsson and Dransfield (1991) suggested that drip loss of up to 2.7% is acceptable.…”

Section: Discussionmentioning

confidence: 51%

Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures

Danso

Richardson

Khalid³

2017

Meat Science

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University of Bristol -Explore Bristol Research General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms AbstractA total fifteen male and fifteen female spring lambs were allocated to three groups:traditional Halal slaughter without stunning (TNS), slaughter following electric head-only stunning (EHOS) or post-cut electric head-only stun (PCEHOS) and their meat quality was determined. Instrumental and sensory analyses were carried out on two muscles; Longissimus thoracis et lumborum (LTL) and Triceps brachii (TB). Additionally, the effects of sex and muscle type were also assessed. No differences were found among slaughter methods for pH, drip loss and shear force. TB had a higher pHu and was more tender than LTL. Muscles from EHOS and PCEHOS lambs discoloured more quickly than TNS muscles. There were no differences in the measured sensory attributes, with the exception of EHOS meat being tougher than PCEHOS and NS meat. This study showed that the three slaughter methods had no substantial effect on lamb meat quality hence, EHOS and PCEHOS which are more welfare friendly should be adopted for routine slaughter of lambs.

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“…Interestingly, stressors appear to have an accumulative effect on meat pH. In lambs exposed to underfeeding, shearing and swim washing, either singularly or combined, only lambs experiencing all three stressors consecutively were found to have elevated pH values (Bray et al, 1989). Furthermore, a linear relationship was found between the number of times lambs were washed on arrival in lairage and the mean ultimate pH (Petersen, 1983).…”

Section: Discussionmentioning

confidence: 98%

“…Furthermore, the stress associated with handling at the time of loading and unloading can vary according to factors such as the quality of handling (gentle v. rough), experience of the handler, animal temperament, the condition of the animals and the quality of the facilities (Schwartzkopf-Genswein et al, 2012). A combination of stressors, rather than a single factor, is often responsible for an animal's condition post-transport (Bray et al, 1989;Broom et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Stressful conditions before slaughter can reduce muscle glycogen stores, which may result in elevated ultimate pH of meat and low residual levels of glucose (Bray et al, 1989;Bond et al, 2004;Warner et al, 2005). This can substantially influence postmortem muscle biochemistry and physiology that govern important meat quality attributes such as tenderness, water-holding capacity, flavour, meat colour and microbiological shelf-life (Newton and Gill, 1981;Honikel, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality

Sutherland

Worth

Stuart

et al. 2016

Animal

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Before slaughter, lambs may experience several stressors such as feed and water deprivation, handling and transport that have the potential to negatively impact welfare and meat quality. The objective of this study was to evaluate the effect of pre-slaughter handling, exercise and the presence of a dog on the behaviour and physiology of lambs and meat quality at slaughter. At 6 months of age, 60 lambs ( n = 20 lambs/replicate; three replicates) were allocated to one of the two treatment groups ( n = 30 lambs/ treatment): low (LOW) intensive handling or high (HIGH) intensive handling. LOW lambs were moved short distances, quietly and without the use of a dog before transport. HIGH lambs were moved quickly, long distances and with a dog present before transport. Lamb behaviour (standing, lying, rumination and panting) was recorded for 1 h before (post-treatment) and after transport (post-transport), and for 30 min before slaughter (pre-slaughter). Blood samples were collected before (baseline), after transport (post-transport) and at exsanguination (at slaughter) to assess cortisol, lactate and non-esterified fatty acid (NEFA) concentrations. At slaughter, lamb carcases ( M. longissimus lumborum) were evaluated for pH levels, drip and cook loss, and tenderness. HIGH lambs spent more time standing ( P < 0.001) and panting ( P < 0.001) and less time lying ( P < 0.001) and ruminating ( P < 0.001) post-treatment than LOW lambs, but more ( P < 0.001) time ruminating post-transport. All lambs spent more time standing ( P < 0.001) and less time lying ( P < 0.001) and panting ( P < 0.001) post-transport and pre-slaughter than post-treatment. Cortisol concentrations were greater ( P < 0.001) in lambs post-transport and at slaughter compared with baseline values. Lactate concentrations were lower ( P = 0.002) in HIGH than LOW lambs. In addition, NEFA concentrations were higher ( P < 0.001) post-transport and at slaughter in HIGH compared with LOW lambs. Ultimate pH was higher ( P < 0.001) in HIGH than LOW lambs and pH declined quicker ( P = 0.012) in LOW than HIGH lambs. Cook loss, drip loss and shear force were lower ( P ⩽ 0.05) in HIGH than LOW lambs. The HIGH intensive pre-slaughter handling regime used in the present study caused stress in lambs and increased ultimate pH that could potentially negatively impact welfare, product quality and consistency.

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The cumulative effect of nutritional, shearing and preslaughter washing stresses on the quality of lamb meat

Cited by 61 publications

References 13 publications

Effect of electrical stimulation of carcasses from Dorper sheep with two permanent incisors on the consumer acceptance of mutton: review article

Effect of electrical stimulation of carcasses from Dorper sheep with two permanent incisors on the consumer acceptance of mutton: review article

Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures

Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality

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