Original scientific paper

https://doi.org/10.24099/vet.arhiv.2542

The effect of stunning methods on stress and meat quality parameters in pigs

Silvana Stajković ; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia *
Dragan Vasilev ; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Mirjana Dimitrijević ; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Nikola Čobanović ; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Nedjeljko Karabasil ; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia

* Corresponding author.

Abstract

A total of 100 commercial market pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning, at a commercial abattoir. The effects of the two stunning methods on pig stress and meat quality were measured. Blood lactate and cortisol, and postmortem pH (pH45 min; pH24 h), temperature (T45 min), drip loss and sensory color for the longissimus dorsi, pars lumbalis, were determined. After electrical stunning, pH45 min and pH24 h was lower than after CO2 stunning (P<0.05), and T45 min was higher (P<0.01). There was no effect (P>0.05) of stunning on drip loss 24 h and 48 h post-mortem, or sensory color, or on stress parameters, lactate and cortisol. However, individual animal variations of stress markers within the slaughter batch were very high, and their average concentrations indicated high levels of stress. From the perspective of animal welfare and protection, both stunning methods should be conducted properly, according to the defined procedures to minimize stress and to assure adequate meat quality.

Keywords

pigs; gas stunning; electrical stunning; meat quality; stress

Hrčak ID:

318859

URI

https://hrcak.srce.hr/318859

Publication date:

10.5.2024.

Article data in other languages: croatian

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