Quality of meat from fattening pigs stunned with electric current or CO2
1999
Wajda, S. | Daszkiewicz, T.,University of Agriculture and Technology, Olsztyn (Poland). Dept. of Animal Raw Materials and Utilization
Research was conducted on 59 pigs, kept at the Agricultural Station in Korsze and fed the same set of feeds. The animals were slaughtered at the Meat Plant in Ostroda when their body weight was equal to ca. 105 kg. The first group of fattening pigs (16 hogs and 14 gilts) was stunned with electric current before slaughtering, and their other (13 hogs and 14 gilts) with CO2. Samples of the dorsal muscle were taken from chilled sides. The samples were used to evaluate the chemical composition and physical, chemical and organoleptic properties of meat. The studies show that the meat from fattening pigs stunned with CO2 was characterized by darker colour, better water-holding capacity and more intense aroma, compared with that from animals subjected to electrical stunning. No cases water meat were noted in either group. The DFD meat was found in fattening pig with electric current. The chemical composition and physico-chemical properties of meat from hogs and gilts were similiar. As for the taste panel evaluation, hog's meat achieved a little higher score
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