Schöberlein L, Renatus K, von Lengerken G, Hennebach H, Albrecht V
Arch Exp Veterinarmed. 1979;33(3):337-45.
The following methods of insensitisation were tested for their effects on muscle pork quality: Electrocoma, 75 V, 15 sec; Electrocoma following intensive electrical stimulation and irritation of various parts of the animals's body, using the insensitising forceps; Dart gun insensitisation. Also tested was the action of muscle relaxants on pork quality. Minor deviation from proper practice of electrical insensitisation was found to cause no significant deterioration in cutlet muscle and ham muscle quality. However, intensive irritation immediately before insensitisation caused higher percentages of PSE (16.7 per cent) and DFD (16.7 per cent). Dart gun insensitisation was quite often followed by poorer quality in the form of watery and bright pork (25.0 per cent). This had detrimental consequences for boiled ham processing (higher loss rates). Sensorial assessment of boiled ham obtained from animals in various categories did not reveal any significant discrepancy between the above techniques. When muscle relaxants were used, muscle pork quality of pigs relaxed by means of succicholine dichloride was much better than that in animals to which electrical insensitisation had been applied. Characteristics of such better quality included slower decline in pH over 45 minutes after death and lower drip loss.
电昏迷，75伏，15秒；在对动物身体各部位进行强烈电刺激和刺激后，使用致昏镊子进行电昏迷；飞镖枪致昏。还测试了肌肉松弛剂对猪肉品质的作用。发现与正确的电致昏操作稍有偏差不会导致猪排肌肉和火腿肌肉品质显著下降。然而，在致昏前立即进行强烈刺激会导致较高比例的PSE（16.7%）和DFD（16.7%）。飞镖枪致昏后，猪肉往往质量较差，表现为肉质水汪汪且颜色鲜亮（25.0%）。这对煮火腿加工有不利影响（损失率更高）。对从各类动物获得的煮火腿进行感官评估，未发现上述技术之间存在任何显著差异。当使用肌肉松弛剂时，通过二氯琥珀胆碱松弛的猪的肌肉猪肉品质比采用电致昏的动物的要好得多。这种较好品质的特点包括死后45分钟内pH值下降较慢以及滴水损失较低。
