Barrasso Roberta, Ceci Edmondo, Tufarelli Vincenzo, Casalino Gaia, Luposella Francesco, Fustinoni Fanny, Dimuccio Michela M, Bozzo Giancarlo
Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy.
Department of DETO-Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010 Valenzano, Italy.
Saudi J Biol Sci. 2022 Apr;29(4):2396-2401. doi: 10.1016/j.sjbs.2021.12.002. Epub 2021 Dec 10.
The main objective of this study was to investigate the influence of different types of slaughtering on the variations of pH and temperature. Ninety entire male beef cattle, belonging to the Charolais breed, were distributed in three groups based on method of slaughtering. A total of 30 subjects (group K) were slaughtered without stunning, according to the Koscher rite; thirty bovines (group T) were stunned with a captive bolt gun, following the common slaughtering reported by Council Regulation (EC) 1099/2009; other thirty animals (group H) were slaughtered without stunning, based on Halal procedures. The temperature and pH values of carcasses were determined at 3, 6 and 24 h post-mortem, respectively. At 24 h post-mortem of the 30 carcasses evaluated for each group, muscle temperature decreased in all three types of slaughtering. In particular, the average temperature was 4.0, 4.9 and 3.0 °C for traditional, Halal and Koscher slaughtering, respectively. Moreover, at the same time step (24 h post-mortem), muscle pH decreased showing values equal to 5.72, 5.83, 5.81 for traditional, Halal and Koscher slaughtering, respectively. The findings of the present study may be useful to highlight the influence of slaughtering method on pH and, more generally, on meat quality. Additionally, our results show that, in slaughtering carried out without prior stunning, the carcass could be more susceptible to alterations because of the high pH values.
本研究的主要目的是调查不同屠宰方式对pH值和温度变化的影响。90头夏洛莱品种的雄性肉牛，根据屠宰方法分为三组。按照犹太教饮食教规，共30头（K组）未经致昏直接屠宰；按照欧盟理事会法规（EC）1099/2009规定的常见屠宰方式，30头牛（T组）用击晕枪致昏；另外30头动物（H组）按照清真程序未经致昏直接屠宰。分别在宰后3小时、6小时和24小时测定胴体的温度和pH值。在每组评估的30头胴体宰后24小时时，所有三种屠宰方式下肌肉温度均下降。具体而言，传统屠宰、清真屠宰和犹太教饮食教规屠宰的平均温度分别为4.0℃、4.9℃和3.0℃。此外，在同一时间点（宰后24小时），肌肉pH值下降，传统屠宰、清真屠宰和犹太教饮食教规屠宰时的pH值分别为5.72、5.83和5.81。本研究结果可能有助于突出屠宰方式对pH值的影响，更广泛地说，对肉质的影响。此外，我们的结果表明，在未经事先致昏的屠宰过程中，由于pH值较高，胴体可能更容易发生变化。
