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

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• 作者：A.S. Danso^a ; ^{a.s.danso@massey.ac.nz} ; ^{annette.2011@my.bristol.ac.uk} ; R.I. Richardson^a ; R. Khalid^b
• 关键词：Lamb ; Halal slaughter without stunning ; Electric head-only stunning ; Post-cut electric head-only stunning ; Meat quality
• 刊名：Meat Science
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：127
• 期：Complete
• 页码：6-12
• 全文大小：514 K
• 卷排序：127

文摘

Meat quality was compared for three Halal slaughter methods with or without stunning. Instrumental and sensory analyses were carried out on lamb LTL and TB muscles. No differences were found among slaughter methods for pH, drip loss and shear force. Stunned muscles discoloured more quickly than non-stunned muscles. Despite minority results, no overall difference in meat quality between treatments