Petersen G V, Blackmore D K
Department of Veterinary Pathology and Public Health, Massey University.
N Z Vet J. 1982 Dec;30(12):195-8. doi: 10.1080/00480169.1982.34939.
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 (24 V) 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.
观察了采用不同击晕和屠宰方法的羔羊背最长肌的肌肉活动差异以及pH值下降速率。与仅采用头部电击法、致昏枪击晕或屠宰前未进行任何形式击晕的动物相比，采用头至腿电击法击晕的羔羊初始pH值显著更低。当在屠宰和放血过程中，将头至腿电击法与低电压（24V）电刺激相结合时，平均pH值下降速率最高，在屠宰后两小时内降至约6.0。因此，这最后一种方法有可能在不增加冷收缩风险及肉的相关韧性的情况下，大幅缩短屠宰和冷冻之间的时间。
