The effect of different slaughter methods on the post mortem glycolysis of muscle in lambs

Abstract

Differences in muscular activity and rates of decline in the pH of the M. longissimus dorsi of lambs subjected to different methods of stunning and slaughter were observed. Lambs electrically stunned by a “head-to-leg” method had significantly lower initial pH values as compared to animals stunned by an electrical “head-only” method, or by captive bolt, or without any form of stunning prior to slaughter. When electrical stunning by a “head-to-leg” method was combined with low voltage (24V) electrical stimulation during slaughter and bleeding, mean pH values declined at the highest rate and fell to approximately 6.0 within two hours of slaughter. This last procedure, therefore, has the potential to greatly reduce times between slaughter and freezing without increasing the risk of cold shortening and the associated toughness of meat.