Effect of Electrical and Mechanical Stunning on Rabbit Meat Quality Traits
By:
References
- Aghwan Z.A., Regenstein J.M. (2019). Slaughter practices of different faiths in different countries. J. Anim. Sci. Tech., 61: 111–121.
- Apata E.S., Eniolorunda O.O., Amao K.E., Okubanjo A.O. (2012). Quality evaluation of rabbit meat as affected by different stunning methods. Int. J. Agric. Sci., 2: 054–058.
- Arneth W. (1998). Chemische Grundlagen der Umrötung. Fleischwirtschaft, 8: 868–874.
- Becerril-Herrera M., Alonso-Spilsbury M., Lemus-Flores C., Guerrero-Le-garreta I., Olmos-Hernández A., Ramírez-Necoechea R., Mota-Rojas D. (2009). CO2 stunning may compromise swine welfare compared with electrical stunning. Meat Sci., 81: 233–237.
- Broom D.M. (2010). Animal welfare: an aspect of care, sustainability, and food quality required by the public. J. Vet. Medicine Educ., 37: 83–88.
- Commissionofthe European Union. (2009). Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing. Official Journal of the European Union, L303, 30 pp.
- Cullere M., Dalle Zotte A. (2018). Rabbit meat production and consumption: State of knowledge and future perspectives. Meat Sci., 143: 137–146.
- Dalle Zotte A. (2002). Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci., 75: 11–32.
- Dal Bosco A.D., Castellini C., Bernardini M. (1997). Effect of transportation and stunning method on some characteristics of rabbit carcasses and meat. World Rabbit Sci., 5: 115–119.
- Dal Bosco A.D., Castellini C., Bernardini M. (2001). Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E. J. Food Sci., 66: 1047–1051.
- Devine C., Jensen W.K., Dikeman M. (2004). Encyclopedia of Meat Sciences. Academic Press, pp. 405–425.
- Eikelenboom G. (Ed.) (1983). Stunning of animals for slaughter. MartinusNijhoff. The Hague, 82 pp.
- Fazio F., Casella S., Giudice E., Giannetto C., Piccione G. (2015). Evaluation of secondary stress biomarkers during road transport in rabbit. Livest. Sci., 173: 106–110.
- Gil M., Ramírez J.A., Pla M., Arino B., Hernandez P., Pascual M., Oliver M.Á. (2006). Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits. Meat Sci., 72: 121–129.
- Grau R., Hamm G. (1953). Eineeinfachemetodezurbestimmung di wasserbindung in muskel. Die Naturwissenschafen, 40: 277–279.
- Honikel K.O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447–457.
- Joseph P., Schilling M.W., Williams J.B., Radhakrishnan V., Battula V., Chris-tensen K., Schmidt T.B. (2013). Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World Poultry Sci. J., 69: 99–112.
- Kołożyn-Krajewska D., Sikora T. (2010). Food safety management: theory and practice (in Polish). Wydawnictwo CH Beck, pp. 67–96.
- Kowalska D., Połtowicz K., Bielański P., Niedbała P., Kobylarz P. (2012). Meat quality comparison of rabbits, nutrias and broiler chickens. Rocz. Nauk. Zoot., 2: 237–248.
- Kozioł K., Pałka S., Migdał L., Derewicka O., Kmiecik M., Maj D., Bieniek J. (2012). Analysis of the texture of rabbit meat subjected to different means of heat treatment. Rocz. Nauk. PTZ, 12: 25–32.
- Lafuente R., López M. (2014). Effect of electrical and mechanical stunning on bleeding, instrumental properties and sensory meat quality in rabbits. Meat Sci., 98: 247–254.
- Lopez M., Carrilho M.C., Campo M.M., Lafuente R. (2008). Halal slaughter and electrical stunning in rabbits: effect on welfare and muscle characteristics. Proc. 9th World Rabbit Congress, Verona, Italy, 10-13.06.2008. World Rabbit Sci. Ass., pp. 1201–1206.
- Mancini R.A., Hunt M. (2005). Current research in meat colour. Meat Sci.,71: 100–121.
- Maria G.A., Lopez R., Lafuente M.L. (2001). Evaluation of electrical stunning method using alternative frequencies in commercial rabbits. Meat Sci., 57: 137–143.
- Metzger S., Odermatt M., Szendro Z., Mohaupt M., Romvári R., Makai A., Horn P. (2006). A study of the carcass traits of different rabbit genotypes. World Rabbit Sci., 14: 107–114.
- Nakyinsige K., Sazili A.Q., Zulkifli I., Goh Y.M., Bakar F.A., Sabow A.B. (2014). Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality. Meat Sci., 98: 701–708.
- Paci G., Cecchi F., Preziuso G., Ciampolini R., D‘Agata M. (2012). Carcass traits and meat quality of two different rabbit genotypes. Ital. J. Anim. Sci., 11: 45.
- Papinaho P.A., Fletcher D.L. (1996). The effects of stunning amperage and deboning time on early rigor development and breast meat quality of broilers. Poultry Sci., 75: 672–676.
- Park B.Y., Lee J.M., Hwang I.H. (2005). Effect of postmortem metabolic rate on meat color. Asian Austral. J. Anim. Sci., 20: 598.
- Pascual M., Pla M. (2008). Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate. Meat Sci., 78: 375–380.
- Pohja M.S., Niinivaara F.P. (1957). Die Bestimmung der Wasserbindung des Fleisches mittels der Konstantdruckmethode. Fleischwirtschaft, 9: 193–195.
- Ristić M., Troeger K., Dinovic-Stojanovic J., Knezevic N., Damnjanovic M. (2017). Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality. Earth and Environmental Science. IOP Publishing.
- SAS. (2012). User’s Guide, v. 6.12, 4th Edition, Cary, NC: SAS Institute Inc. 2, 846.
- Scharner E., Schiefer G., Scherer F. (1974). Determination of selected quality criteria for rabbit meat. Nahrung, 18: 47–51.
- Składanowska-Baryza J., Stanisz M. (2019). Pre-slaughter handling implications on rabbit carcass and meat quality – a review. Ann. Anim. Sci., 4: 875–885.
- Składanowska-Baryza J., Ludwiczak A., Pruszyńska-Oszmałek E., Koło-dziejski P., Bykowska M., Stanisz M. (2018). The effect of transport on the quality of rabbit meat. Anim. Sci. J., 89: 713–721.
- Stanley D.W., Swatland H.J. (1976). The microstructure of muscle tissue – a basis for meat texture measurement. J. Texture Stud., 7: 65–75.
- Szendro Z., Matics Z., Gerencser Z., Nagy I., Lengyel M., Horn P., Dalle Zot-te A. (2010). Effect of dam and sire genotypes on productive and carcass traits of rabbits. J. Anim. Sci., 88: 533–543.
- Tumova E., Bizkova Z., Skrivanova V., Chodova D., Martinec M., Volek Z. (2014). Comparisons of carcass and meat quality among rabbit breeds of different sizes, and hybrid rabbits. Livest. Sci., 165: 8–14.
Language: English
Page range: 709 - 724
Submitted on: Jul 11, 2019
Accepted on: Jan 28, 2020
Published on: May 4, 2020
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
Keywords:
Related subjects:
© 2020 Joanna Składanowska-Baryza, Agnieszka Ludwiczak, Ewa Pruszyńska-Oszmałek, Paweł Kołodziejski, Przemysław Racewicz, Marek Stanisz, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.