Citation
Yang T. S., . and Chang K. C., . and Lin K. J., . (2004) Quality characteristics of pork from pigs stunned by pulsating direct current. [Proceedings Paper]
Abstract
An electrical stunner powered by direct current DC from a vehicle battery was developed for stunning pigs. The quality of the carcasses of the hogs thus stunned was compared to that of those stunned by a traditional alternative current AC 60Hz 300V. A pulsatile direct current with a 400Hz 500V peak swing elevated pH value; increased water holding capacity and darkened the red color of the longissimus of 110 kg hogs 1 hr post-mortem. The quality characteristics of the 24 h longissimus of the two carcass groups were similar except that the DC group exhibited a significantly higher red reflectance. Freshly cooked 1 h post-mortem biceps femoris from DC-stunned carcasses had a higher shear value a lower pH and a darker red color than those from AC-stunned carcasses. The developed pulsatile DC stunner while being able to effectively stun causing less stress however resulted in drier and firmer carcass than one stunned by 60Hz 300V AC. The developed pulsatile DC stunner is suitable for the fresh cut market which requires stable quality characteristics.
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Abstract
An electrical stunner powered by direct current DC from a vehicle battery was developed for stunning pigs. The quality of the carcasses of the hogs thus stunned was compared to that of those stunned by a traditional alternative current AC 60Hz 300V. A pulsatile direct current with a 400Hz 500V peak swing elevated pH value; increased water holding capacity and darkened the red color of the longissimus of 110 kg hogs 1 hr post-mortem. The quality characteristics of the 24 h longissimus of the two carcass groups were similar except that the DC group exhibited a significantly higher red reflectance. Freshly cooked 1 h post-mortem biceps femoris from DC-stunned carcasses had a higher shear value a lower pH and a darker red color than those from AC-stunned carcasses. The developed pulsatile DC stunner while being able to effectively stun causing less stress however resulted in drier and firmer carcass than one stunned by 60Hz 300V AC. The developed pulsatile DC stunner is suitable for the fresh cut market which requires stable quality characteristics.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Summary En |
| AGROVOC Term: | PORK |
| AGROVOC Term: | SWINE |
| AGROVOC Term: | ELECTRICITY |
| AGROVOC Term: | MEAT |
| AGROVOC Term: | QUALITY |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/16370 |
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