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Effect of Stunning on Carcass and Meat Quality

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Evaluation and Control of Meat Quality in Pigs

Part of the book series: Current Topics in Veterinary Medicine and Animal Science ((CTVM,volume 38))

Abstract

Meat traders sometimes tell us that it is the traditional methods of preparation that provide the best meat. This review examines whether this is true in the case of stunning methods and pigmeat.

The physical spasms that occur during and following stunning can play a part in the production of broken bones, blood splash, bruising and PSE meat. Particular stunning methods are apt to produce particular defects, and the worst methods seem to be those that cause the greatest convulsions.

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Author information

Authors and Affiliations

  1. AFRC, Food Research Institute Bristol, Langford, Bristol, BS18 7DY, UK

    N. G. Gregory

Authors
  1. N. G. Gregory
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Editor information

Editors and Affiliations

  1. An Foras Talúntais, The Agricultural Institute, Grange / Dunsinea Research Centre, Castleknock, Dublin, Ireland

    P. V. Tarrant

  2. Research Institute for Animal Production “Schoonoord”, Zeist, The Netherlands

    G. Eikelenboom

  3. Station for Meat Research, INRA-CRZV de Theix, Ceyrat, France

    G. Monin

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© 1987 ECSC, EEC, EAEC, Brussels-Luxembourg

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Gregory, N.G. (1987). Effect of Stunning on Carcass and Meat Quality. In: Tarrant, P.V., Eikelenboom, G., Monin, G. (eds) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3301-9_20

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  • DOI: https://doi.org/10.1007/978-94-009-3301-9_20

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7982-2

  • Online ISBN: 978-94-009-3301-9

  • eBook Packages: Springer Book Archive

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