Prüfung der Effektivität der Elektrostimulierung auf die Fleischqualität bei Schlachtschweinen
Beschreibung
vor 19 Jahren
The aim of this study was to determine the effect of electrical
stimulation applied soon after slaughter on the meat quality of
pork. The examinations were carried out in a South German EU
approved slaughterhouse under routine slaughter conditions.
Electrical stimulation was performed in the slaughterhouse using
the device Beef Low Voltage Stimulator, Modell BV 80 (Jarvis, New
Zealand), a stimulation apparatus for cattle. A group of stimulated
(n = 492) and a control group of nonstimulated carcasses (n = 267)
was included in the study. The main parameter pH value, as well as
electrical conductivity, water-holding capacity and reflection
value were determined and related to each other. In addition,
individual influences of the slaughter animals (origin, gender,
class) and influences of the slaughterhouse (staff, water used
while driving animals into the restrainer) were recorded.
Analytical values were obtained from carcasses of 150 farms of
origin and the results observed with and without stimulation were
compared. In the case of three farms of origin details concerning
breed, stabling, transport and lairaging were also registered.
These carcasses originated from the Bavarian Hybrid Pig Breeding
Program, the German Hybrid Pig Breeding Program and the Danish
Hybrid Pig Breeding Program. Electrical stimulation triggered an
advanced onset of glycolysis, which resulted in an accelerated
decline in post mortem pH values. Differences in meat quality due
to individual influences of the slaughter animals or the
slaughterhouse, which were observed in the pH of nonstimulated
carcasses, were levelled out after application of electrical
stimulation. The breed of the slaughter animals in combination with
the duration of lairaging in the slaughterhouse considerably
influenced early post mortem pH development. The electrical
conductivity values measured in this study confirmed literature
data. Yet, new insights were gained inasfar as the values of
electrical conductivity were determined to be clearly elevated
already 30 min post mortem after stimulation. The maximum
difference was detected 4 hours post mortem amounting to an
increase of the average conductivity value of approximately 47 %
after stimulation. The reflection values of the stimulated
slaughter pigs were shown to be clearly elevated in comparison with
the values of the nonstimulated carcasses. Yet, the range of the
values measured varied similar to those of the electrical
conductivity and did not in all cases permit a sure evaluation of
the meat quality to be expected in the individual animal. The
nonstimulated slaughter animals showed higher average Q-values
which indicated a superior meat quality concerning the PSE
properties of the slaughter pigs. Electrical stimulation resulted
in the development of paler and more exudative meat in all
carcasses and therefore in an enormous increase of carcasses with
obvious PSE qualities. It is liable to cause a deterioration in
meat quality and is not to be recommended for pork production.
stimulation applied soon after slaughter on the meat quality of
pork. The examinations were carried out in a South German EU
approved slaughterhouse under routine slaughter conditions.
Electrical stimulation was performed in the slaughterhouse using
the device Beef Low Voltage Stimulator, Modell BV 80 (Jarvis, New
Zealand), a stimulation apparatus for cattle. A group of stimulated
(n = 492) and a control group of nonstimulated carcasses (n = 267)
was included in the study. The main parameter pH value, as well as
electrical conductivity, water-holding capacity and reflection
value were determined and related to each other. In addition,
individual influences of the slaughter animals (origin, gender,
class) and influences of the slaughterhouse (staff, water used
while driving animals into the restrainer) were recorded.
Analytical values were obtained from carcasses of 150 farms of
origin and the results observed with and without stimulation were
compared. In the case of three farms of origin details concerning
breed, stabling, transport and lairaging were also registered.
These carcasses originated from the Bavarian Hybrid Pig Breeding
Program, the German Hybrid Pig Breeding Program and the Danish
Hybrid Pig Breeding Program. Electrical stimulation triggered an
advanced onset of glycolysis, which resulted in an accelerated
decline in post mortem pH values. Differences in meat quality due
to individual influences of the slaughter animals or the
slaughterhouse, which were observed in the pH of nonstimulated
carcasses, were levelled out after application of electrical
stimulation. The breed of the slaughter animals in combination with
the duration of lairaging in the slaughterhouse considerably
influenced early post mortem pH development. The electrical
conductivity values measured in this study confirmed literature
data. Yet, new insights were gained inasfar as the values of
electrical conductivity were determined to be clearly elevated
already 30 min post mortem after stimulation. The maximum
difference was detected 4 hours post mortem amounting to an
increase of the average conductivity value of approximately 47 %
after stimulation. The reflection values of the stimulated
slaughter pigs were shown to be clearly elevated in comparison with
the values of the nonstimulated carcasses. Yet, the range of the
values measured varied similar to those of the electrical
conductivity and did not in all cases permit a sure evaluation of
the meat quality to be expected in the individual animal. The
nonstimulated slaughter animals showed higher average Q-values
which indicated a superior meat quality concerning the PSE
properties of the slaughter pigs. Electrical stimulation resulted
in the development of paler and more exudative meat in all
carcasses and therefore in an enormous increase of carcasses with
obvious PSE qualities. It is liable to cause a deterioration in
meat quality and is not to be recommended for pork production.
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