Abstract

This study evaluated the impact of a newly developed high frequency immobilisation unit on meat quality traits of lamb carcases. This was achieved by examining pH and temperature profiles, objective meat colour (L*, a*, b*, ratio values 630 nm/580 nm and chroma), shear force, cooking loss and sarcomere length. In total 80 lambs from 3 different consignments were assessed. The animals were killed over two days and of the 40 killed on each kill day, 20 were exposed to the immobiliser and 20 were not. The results showed that the high frequency immobiliser unit had no effect on sarcomere length and pH except when pH was predicted at 25°C. There was also no effect on shear force and cooking loss percentage, but there were some minimal differences for some meat colour traits. These differences were shown in the final GM (rump) measurements only (7 day aged), where cuts from immobilised carcases had a lower L* values and higher a*, b* and chroma values. Overall the results showed that there were minimal effects of the immobilisation treatment which confirms previous anecdotal evidence. The high frequency immobilisation unit has benefits in that it enables abattoir workers to begin processing the carcases safely within approximately 30 seconds of death with no apparent negative effect on meat quality traits. It also means that other electrical inputs can be used to manipulate pH fall, without immobilisation affecting pH.

ES, Toohey, and DL Hopkins

Proceedings of the New Zealand Society of Animal Production, Volume 67, Wanaka, 420-425, 2007