• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.271-276
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• 2005

The objective of this study was to investigate the incidence of PSE pork depending on different stunning conditions at slaughterhouse. The carcass weights were significantly lower in the normal pork(74.6 kg) than those in the severe PSE pork(76.9 kg) and light PSE pork(77.0 kg). The groups of PSE pork showing the light or the severe PSE sign had significantly lower backfat thickness and intramuscular fat contents when compared to the normal pork(p < 0.05). The incidences of PSE pork significantly increased with the increase of the electrical stunning voltages such that they were 12.3% with 220V of stunning voltage, 17.41% with 240 V of stunning voltage, 24.91 % with 250 V of stunning voltage and 43.12 % with 430 V of stunning voltage. On the other hand, the incidence of PSE pork was significantly lower in $CO_2$ stunning(33 %) than high-voltage stunning(500 V, 72.96 %) when they were slaughtered with the same slaughtering condition except the stunning method. The $CO_2$ stunning method was very effective to reduce the incidence of PSE pork. Therefore, the result from this study suggested that the stunning methods had a significant effect on the incidence of PSE pork. Also, the low-voltage stunning and $CO_2$ stunning methods were highly recommended to control and maintain the pork quality.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1286-1293
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• 2018

This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE $L^*$, $a^*$, $b^*$, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem. Results indicated that NS and HOES had no significant difference on BL %, the rate of pH decline, meat color properties, and WHC (p>0.05). It has only a small effect on WBSF and sarcomere length values, but the difference was marginal. These results suggested that meat quality of LL muscle from goat might not be affected by slaughter methods because neither NS nor HOES did result in poor quality of meat.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.221-226
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• 2003

This study investigated the effect of different electrical stunning methods on pH, water holding capacity(WHC), cooking loss(CL), meat color and blood spot rate in broilers. One-hundred and forty broiler chickens were slaughtered by 50, 65 and 90 voltage with the same electrical frequency(255 Hz) and stunning time(5 sec) in commercial abattoir. The ultimate pH of leg muscle and WHC of breast muscle decreased with increasing the stunning voltage. However, there were no significant differences in ultimate pH, WHC and CL of breast muscle, and ultimate pH of leg muscle. Lightness(L*) and yellowness(b*) values of leg muscle stunned with 90V, 255 Hz, 5 sec were higher than those stunned with 50V, 255 Hz for 5 sec(p<0.05). But there were no significant differences in color value on skin, breast and wing muscle. Our experiments showed that change of stunning voltage affected some broiler meat quality parameters. However, further research is necessary to examine the effects of stunning condition on broiler meat quality.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.28-31
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• 2003

The incidence of PSE pork by lairage time, use of electric probe, stunning voltage condition and carcass chilling rate was compared. The incidence of PSE pork was 22.2% when pigs were held in lairage overnight without electric probe, whereas it was 59.3% when held in lairage for < 1.5 hr with electric probe before slaughter. The incidence of PSE pork was 42.37% when pigs were treated with 230 V of stunning condition, and was 66.67% when treated with 500V of stunning condition. The incidence of PSE pork was 52.2% when the ultimate carcass internal temperature was controlled higher than 38$^{\circ}C$ with the slow chilling(-5$^{\circ}C$ for 70 min), and was 39.6% when controlled lower than 30$^{\circ}C$ with the fast chilling(-15$^{\circ}C$ for 70 min). Results indicated that the incidence of PSE pork was decreased by 37.1% with lairage overnight and without use of electric probe, 24.3% with low voltage stunning treatment and 12.6% with fast chilling. However, the incidence of PSE pork was not significantly correlated with carcass weight.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1017-1024
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• 2005

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.286-291
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• 2006

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until $61{\pm}1kg$ live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of $103{\pm}1kg$ live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p<0.05) in T2 than C and T1. ADFI (kg/day) was higher (p<0.05) in T2 than in other groups. Feed conversion ratio was lower (p<0.05) in T2 than in other groups. On longissimus dorsi muscle (LM), the content of moisture was lower (p<0.05) in T3 than in other treatments. Crude fat increased (p<0.05) by addition of FPSD. pH at 24 h ($pH_{24}$) decreased more (p<0.05) in T2 and T3 than C and T1 by addition of FPSD. WHC decreased (p<0.05) by addition of FPSD. In meat, Hunter $L^*$ and $a^*$ were lower (p<0.05) in C than in other treatments. Hunter $b^*$ was higher (p<0.05) in T3 than in other treatments. In back-fat, Hunter $L^*$ was higher (p<0.05) in C than in other treatments. Hunter $a^*$ was not different in C and T1 but increased (p<0.05) in treatments by addition of FPSD. Hunter $b^*$ increased (p<0.05) by addition of FPSD. In sensory evaluation scores, for fresh meat, the value of meat color was higher (p<0.05) in T2 and T3 than in C and T1. The value of marbling was lower (p<0.05) in C than in other treatments. The value of drip loss was higher (p<0.05) in C than in other treatments and was lower (p<0.05) in T2 and T3 than in other treatments. The results of cooked meat, the value of tenderness was not different in C and T1 but increased (p<0.05) in other treatments. The value of flavor was significantly higher (p<0.05) in T2 and T3 than in C and T1. The value of overall acceptability was increased (p<0.05) by addition of FPSD. Hence we can conclude that addition of FPSD affected growth performance and meat quality parameters, in particular, it improved crude fat, hunter $L^*$ and $b^*$, and sensory evaluation on pork and was also seen to affect $pH_{24}$ and WHC. FPSD can be used for improvement of meat quality parameters.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.