Effects of rigor temperature and electrical stimulation on venison quality.

The effects of rigor temperature and electrical stimulation on venison quality were assessed using venison longissimus dorsi muscle. In the first trial, effect of rigor temperature (0, 15, 25, 30, 35 and 42°C) and time post-mortem (at rigor, 3, 7 and 14 days) on drip and cooking losses, % expressible water (water holding capacity, WHC), sarcomere length, protein solubility, meat tenderness and colour were investigated. In the second trial, the effects of rigor temperature (15 and 35°C), electric stimulation (stimulated or not stimulated) and time (at rigor, 3 and 6 weeks post-mortem) on tenderness and colour were further investigated. Results of the first trial showed no clearly established trends of the effect of rigor temperature and time on the cooking and drip losses and protein solubility except venison muscles that went into rigor at 42°C tended to have higher drip loss and lower protein solubilities compared to muscles that went into rigor at the other temperatures. Venison water holding capacity (WHC) decreased with the increase in rigor temperature (P<0.001) and venison became more tender with time post-mortem. Venison colour improved with increasing rigor temperature. During display, samples that went into rigor at 15, 25 and 35°C had the lowest and those at 0 and 42°C had the highest rate of change of redness (a(∗)) value with time. In the second trial, tenderness was improved by stimulation (P=0.01). Redness (a(∗)) values were affected by rigor temperature (P<0.01) and post-mortem time (P<0.001) but not by electrical stimulation. It is concluded that venison tenderness can be improved via the manipulation of rigor temperature to obtain acceptable level of tenderness early post-mortem with less damaging effect on colour stability.

Changes in the release of amino acid neurotransmitters in the brains of calves and sheep after head-only electrical stunning and throat cutting.

In calves aged two to five months, throat cutting resulted in an increase in the concentration of the amino acid neurotransmitters glutamate and aspartate in the brain. Electrical head-only stunning by itself also increased the concentrations of these two neurotransmitters. The levels induced by stunning resulted in a seizure state characterised by epileptiform-like activity in the electroencephalograph. Combing head-only stunning with throat cutting within 10 seconds of the stun had a synergistic effect upon glutamate and aspartate, increasing their concentration by a greater amount and more quickly than either procedure on its own. An irreversible loss of brain function also occurred more quickly than after throat cutting alone. The administration of glutamate and aspartate receptor antagonists before the throat cutting lengthened the time to the loss of brain function in a dose dependent manner. Similar changes were observed in sheep but they occurred much more quickly than in cattle.

The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins.

Two cooling regimes that complied with the New Zealand meat hygiene requirement that hot deboned meat be chilled to +7 °C or less within 24 hr of leaving the slaughter floor were evaluated for the production of chilled table meats. Electrically stimulated hot deboned bull beef half striploins were either vacuum or carbon dioxide packed before being cooled in accordance with either Regime 1 (cool at +5 °C for 24 hr, transfer to chiller operating at -1.0 ± 0.5 °C) or Regime 2 (cool at +5 °C for 24 hr, hold at 5 °C for 6 days, transfer to chiller operating at -1.0 ± 0.5 °C). Striploins were removed from -1.0 °C storage 8, 28, 42, 56, 70, 84 and 98 days after slaughter and subjected to microbiological, tenderness, sensory and retail display performance evaluations. Both Regimes 1 and 2 produced meat of acceptable mean tenderness, 8 kgF (MIRINZ Tenderometer) in either vacuum or carbon dioxide packs within 28 and 8 days of slaughter, respectively. However, 70 days after slaughter the first signs of over-ageing became apparent. Steaks from Regimes 1 and 2 maintained acceptable visual appearance during retail display at 5 °C for 48 hr and 24 hr, respectively. After these times, the product was judged by the panel to be unacceptable because of its dull dark lean tissue and grey to green discoloration of the fat. Poor colour stability during retail display was mirrored by deterioration of sensory attributes, particularly aroma which is indicative of incipient spoilage. While carbon dioxide packaging in combination with Regime 1 offered an initial microbiological advantage over vacuum packaging, this advantage was not, however, carried over into retail display. Poor colour and sensory stability during retail display suggest that chilled table cuts derived from hot deboned bull beef are more suited to the Hotel-Restaurant-Institutional (HRI) trade than supermarket retailing. To serve the HRI, vacuum packed hot deboned bull beef primal cuts processed by Regime 1 appear to be the combination of choice. This combination would enable commercial processors to produce quality table beef with a chilled storage life of up to 70 days.

The effect of electrical head-only stun duration on electroencephalographic-measured seizure and brain amino acid neurotransmitter release.

Effective electrical head-only stunning produces a seizure-like state followed by a period of analgesia seen in animals allowed to recover. Passing of a 1·0 A current (50 Hz, 500 V) for less than 0·2 s, through the head of a sheep does not produce a seizure-like state as evidenced by recorded electroencephalogram. Corresponding to this lack of seizure-like state, the release of the neurotransmitters glutamate and aspartate, in the brain, occurs to levels associated with arousal rather than seizure. At a duration of 0·2 s, the same stun parameters as above produce a seizure-like state and the release of glutamate and aspartate rises dramatically. The length of the seizure-like state, and the levels of release of glutamate, aspartate and a third neurotransmitter gamma amino-4-butyric acid (GABA), increased with stun duration until 4·0 s duration, where a peak in these parameters was seen. Stun durations of 2·0, 4·0, 8·0 and 12·0 s all produce similar effects. At a duration of 20 s, however, the length of the seizure-like state and the release of neurotransmitters is less than at shorter stun durations. For welfare purposes a head-only electrical stun, of 1·0 A, at a duration as low as 0·2 s produces unconsciousness and analgesia to subsequent slaughter procedures. However, maximum welfare benefits appear attainable at durations between 2·0 and 20·0 s.

Electrical stunning of red deer (Cervus elaphus).

Eighteen of 23 red deer (Cervus elaphus) at a deer slaughtering premises were successfully stunned with an apparatus modified from that normally used to stun sheep. The five unsuccessful electrical stuns were associated with poor head restraint and poor head contact by the electrodes. The median stunning current was 0.9 A, and in the majority of cases the duration of stunning was less than 1 second. The signs of the electrically induced epileptiform seizures in the deer were dissimilar to those seen in sheep, cattle and pigs, in that the initial tonic phase was less marked, and of shorter duration. A similar shorter and less obvious tonic phase was noted in four deer shot with a captive bolt pistol. Two animals which were electrically stunned, and bled within 10 seconds, showed no signs of recovery while bleeding. The electroencephalograms of four deer stunned with currents of 1.3 A for a duration of either 0.5 or 1.0 seconds were recorded under more controlled conditions. All four animals developed electroencephalograms typical of an epileptiform seizure. The animals exhibited behavioural reactions similar to the other 18 animals in the trial at the deer slaughtering premises and were rendered unconscious for between 54 and 122 seconds. The electroencephalogram activity amplitude was greater than that recorded immediately before stunning and took between 6 and 9 seconds to build up to maximum value. It is concluded that, providing the heads of deer are adequately restrained, head-only electrical stunning can be incorporated into a humane method of slaughter for deer.

Contribution of amino acid transmitters to epileptiform activity and reflex suppression in electrically head stunned sheep.

In sheep, administration of a combination of zolazepam and tiletamine hydrochloride resulted in a dose dependent reduction in the duration of epileptic activity induced by an electric stun applied to the head. The compound also lengthened the normal period of reflex suppression that occurs after a stun. Excitatory amino acid receptor antagonists (2-amino-7-phosphonoheptanoic and 2-amino-5-phosphonovaleric acids) also reduced the duration of epileptic activity following an electric stun. These drugs did not alter the time of pedal and ear pinch reflex suppression. Administration of bicuculline (a gamma amino-4-butyric acid [GABA] receptor antagonist) reduced the period of stun induced reflex suppression and increased seizure duration. Administration of a GABA receptor agonist, baclofen, increased the duration of reflex suppression. The results suggest that the development of epileptiform-like activity following application of an electric current to the head is dependent upon excitatory amino acid receptors. The reflex suppression that also arises following an electric stun is contributed to by the activation of GABA receptor mechanisms.

Electroencephalograms and electrocardiograms in young bulls following upper cervical vertebrae-to-brisket stunning.

Passing an electric current (50 Hz, 400 V open circuit, current limited to 1.5 A) from two electrodes acting as a common single electrode set applied on each side of the dorsal surface of the neck (cervical vertebrae C2 to C5 region) to another placed on the brisket of young bulls causes fibrillation of the cardiac muscle, does not induce epileptiform changes in the electroencephalogram, and produces a state of body rigidity. Passing the same electric current through the same neck electrodes, now acting as two separate electrodes, without the brisket electrode, does induce epileptiform activity similar to that seen with head-only stunning, does not fibrillate the heart, and produces a state of limb rigidity lasting for some time after the stun. Given that the presence of epileptiform activity is a criterion for effective electrical stunning and is indicative of insensibility, neck-to-brisket stunning as described here does not appear to be humane.

Jugular blood flow in calves after head-only electrical stunning and throat-cutting.

Jugular flow was measured after head-only electrical stunning and gash cutting in 12 calves less than a week old. Jugular flow was assumed to provide a crude measure of cerebral perfusion during exsanguination. In 10 animals the average amount of jugular blood collected within 1-2 min of throat-cutting was the equivalent of a total cerebral blood flow of 3·6 ml/min/100 g ± 1·4 SD or 4·8% of normal. In two animals the jugular flow was increased to 39% and 22% of normal cerebral flow. All animals had strong retrograde flow from the head ends of the cut carotid arteries. The dynamics of cerebral blood perfusion are discussed with reference to systemic arterial blood pressure and spontaneous cortical electrical activity, and some potentially fruitful areas of research on the humaneness of halal slaughter of cattle are proposed.

Electroencephalographic studies of calves associated with electrical stunning, throat cutting and carcass electro-immobilisation.

Electroencephalographic (EEG) recordings were made on 34 calves (two days to six weeks old, 30-50 kg) during the slaughter process. The calves, supported in a V-shaped box or polypropylene net, were either head-only electrically stunned (50 Hz, 1.0 A) across the head and allowed to recover, head-only stunned followed by throat cutting or head-only stunned followed by throat cutting and electro-immobilisation. All time intervals were measured from the commencement of the stun. The electro-immobilisation (80 V peak, 14.3 Hz, 5 ms square wave) at 15-26 seconds post-stun was applied through electrodes attached to nose and anus, for periods ranging from 5-60 seconds. The head only stun produced an elevated EEG amplitude of the electroplectic fit which lasted approximately 34 seconds followed by a quiescent period before the EEG amplitude again became elevated above normal. A normal pre-stun pattern was not reached until many minutes had elapsed. Following the stun, the forelegs were usually flexed and then extended, gradually becoming part of the paddling movements commencing as early as eight seconds post-stun. Such movements were taking place while the animal was still stunned. With a head-only stun followed by throat cutting, the electroplectic fit was reduced to about 23 seconds and the amplitude of the EEG fell to about 10 microV after 50-73 seconds and breathing was inhibited for at least 20 seconds after stun commencement. If inadvertently only one carotid was severed, the EEG did not fall as rapidly as when both carotids were cut. The increase in amplitude of the EEG tracings was caused by stunning but the reduced duration of this increase in calves in which the throat was cut, suggests that there is an impairment of recovery of brain function from the moment of cutting and recovery of sensibility is unlikely. In reviewing the criteria of sensibility, we believe that insensibility can be presumed to continue from stun initiation, through the throat cut until the EEG falls below 10/microV provided that there is no resurgence of activity and the EEG amplitude continually falls rapidly enough. By this criteria, calves which are electrically stunned and rapidly exsanguinated remain permanently and irreversibly insensible. The addition of at least 15 seconds electro-immobilisation causes an even more rapid fall in the amplitude of the EEG (<10 microV at 50 seconds) making insensibility more certain as well as abolishing animal movement.

Electroencephalographic studies of adult cattle associated with electrical stunning, throat cutting and carcass electro-immobilization.

Twelve adult cattle were electrically stunned head-only (400 V, 2.5 A, 50 Hz) behind the ears for four seconds. Within ten seconds of stun initiation, the carotid arteries, jugular veins, trachea and oesophagus were severed. Twenty seconds after the stun initiation, ten animals received an electro-immobilization current (80 V peak, 14.3 Hz, 5 ms square wave, 300 mA) nose to anus for periods ranging from 30-37 seconds. Electroencephalographic (EEG) traces were recorded before and after the stun up until electroimmobilization and at cessation of electro-immobilization by means of implanted electrodes, and animal movement was recorded on videotape. Before the stun, the EEG trace was within a window of sensibility (10-40 microV amplitude). During the stun, the amplitude increased and sometimes exceeded 500 microV. At the end of electro-immobilization, EEG amplitude was less than 10 microV, indicating insensibility. This amplitude was reached in the two non-immobilized animals 57 seconds and 63 seconds after stun initiation. During stunning, the forelegs and hindlegs usually tucked under the animals. Various degrees of foreleg extension then occurred. From about ten seconds post-stun, paddling movements occurred, at which time the EEG trace showed large-amplitude waves characteristic of a stunned animal. During immobilization, the animals stiffened and breathing stopped. After immobilization weak muscle spasms occurred that did not interfere with dressing operations. Non-immobilized animals moved excessively, inhibiting dressing. It is concluded that adult cattle rendered insensible by stunning do not recover sensibility during the stun/throat-cut/immobilization operation and therefore this procedure is humane.

The effect of electrical stunning and slaughter on the electroencephalogram of sheep and calves.

To study the application of electroencephalography (EEG) for the assessment of insensibility during stunning and slaughter, recordings were made on sheep that were slaughtered by throat cutting, electrically stunned head-only and allowed to recover, electrically stunned head-only followed by throat cutting or electrically stunned head-to-back. The same experiments were repeated on calves (1-6 weeks old) except some calves were stunned and allowed to recover before final stunning and throat cutting. After the throat cut, sheep became insensible (i.e. EEG < 10 µV) at 8-22 s but the calf EEG did not fall below 10 µV until 79 s after the cut. With head-only stunning/recovery, high-amplitude EEG waves (electroplectic fit) continued for 47 s (sheep) and 33 s (calves) post stun. A quiescent period followed, which then developed into a period of moderate-amplitude EEG signals, so that, at 50 s post stun, the EEG usually exceeded 50 µV and often had bursts of 150 µV activity. After head-only stunning/throat cutting, the electroplectic fit was shortened (39 s in sheep, 23 s in calves) and the EEG took at least 50 s to fall below 10 µV. With sheep stunned head-to-back, which stops the heart, and thus should cause immediate, permanent insensibility, the EEG took longer to fall below 10 µV (52 s) than after throat cutting. These results suggest that electrical stunning of sheep and calves causes a prolonged increase in the post-stun EEG amplitude. Therefore, during slaughter, stunned animals have larger amplitude EEG signals than unstunned animals, and EEG criteria developed for judging the sensibility of unstunned animals cannot be used for those that are electrically stunned.

Electrical stunning and stillness of lambs.

The stillness obtained with head-to-back stunning results from the current depolarizing spinal neurones. The same effect can be achieved by sequentially applying a head stun, followed by a current through the heart to stop it and a current down the spinal cord to abolish movement. The level of speckle bruising for this sequential stun is lower than that associated with head-to-back stunning and is similar to that of head-to-foreleg stunning. After head-only stunning, current passed continuously down the spinal cord through a good contact at voltages around 40 V gave adequate stillness, which improved when the voltage was raised to 80 V. With a frequency of 14 Hz, 40 V presented no hazard to workers. After head-only stunning, a brief application of current down the entire spinal cord for 2-4 s at 110 V or greater also effectively suppressed movement. With legs as contact points voltages as high as 400 V were necessary. For effective animal stillness good electrode contact is necessary and electrodes should be placed as close to the spinal cord as possible. With a continuous current flowing the oesophagus remained closed until muscle exhaustion occurred; even with a brief current down the spinal cord, the oesophagus remained closed for at least 30 s. Low voltage stimulation in the form of a continuous current cannot replace high voltage stimulation, but can supplement it, and therefore could be incorporated into the electrical stimulation process. Head-only stunning, followed by a cut through the major blood vessels of the neck, is acceptable for Halal slaughter and is now in use commercially in New Zealand. Subsequent movement is suppressed by a spinal discharge at 400 V using leg contacts.

Electrical stunning of lambs: The effect of stunning parameters and drugs affecting blood flow and behaviour on petechial haemorrhage incidence.

Head-to-back electrical stunning of lambs results in speckle bruising, a kind of petechial haemorrhage in muscle fascia, especially when the lamb is tightly restrained. Other factors still appear to modify speckle and some of these are investigated here. There was a significant increase in leg speckle with long stunning duration or high stunning current, but there was little or no increase for the loin. When phenylephrine, a vasoconstrictor, was administered before stunning, there was a reduced speckle compared with the administration of isoproterenol, a vasodilator. The greatest speckle resulted from high currents and isoproterenol administration. These results are consistent with the view that increased blood at speckle sites, i.e. a blush, during the spasm that takes place during stunning, increases speckle. In lambs tranquillized with valium or excited with adrenaline there was no significant difference in speckle for the legs. There was a significant increase of speckle in the loins of valiumtreated lambs. Although increased peripheral blood flow may increase speckle, the effects of stress such as release of adrenaline may reduce this effect.

Effect of electrical stunning methods on petechial haemorrhages and on the blood pressure of lambs.

Electrical stunning of lambs to render them unconscious and insensible to pain can result in blood splash (spots of blood in muscles) or speckle (petechial haemorrhages in fat or connective tissue overlying the muscle). Stunning through electrodes applied to the head causes mainly blood splash with some speckle, while currents applied head-to-back or head-to-foreleg can produce speckle without blood splash. To identify the causes of speckle, animal movement and blood pressure changes that occur during stunning were measured. Three different stunning methods were employed: head-only, head-to-back and head-to-foreleg. Head-only stunning, which does not stop the heart and produces a moderate amount of speckling, was accompanied by elevated arterial blood pressures up to 300 mm Hg, and venous pressures up to 100 mm Hg. The carcass became rigid on stunning but reflex kicking occurred when the hind legs were shackled. Head-to-back stunning, which stops the heart, produced a momentary arterial and venous blood pressure rise during the stun, as a result of thoracic pressure changes, followed by a decline in pressure to 40-50 mm Hg. The muscles became markedly rigid due to direct stimulation of the loin and spontaneous kicking was absent following current switch off, although spontaneous coughing persisted. Stillness associated with head-to-back stunning was accompanied by the highest incidence and severity of speckling, whereas head-to-foreleg stunning, which also stops the heart, resulted in less muscle contraction and was accompanied by the least incidence and severity of speckling. Kicking was also eliminated if sufficiently high currents were used. Stopping the heart with KCl before a head-to-back stun lowered arterial blood pressure to 20-30 mm Hg and markedly reduced speckle. Abolition of nervously mediated muscle movement with curare before stunning resulted in no observable speckle in head-only stunned lambs but, in the head-to-back stunned lambs, there was a low incidence of speckle in the loin as a result of the muscle being directly stimulated to contract. The results from this study are consistent with the view that speckle is a result of vigorous movements between muscles during stunning, causing a shearing and rupture of blood vessels in the fat and connective tissues, thus allowing the muscles to squeeze out blood. The incidence of speckle does not appear to be related to blood pressure during stunning.

Tensile strength and the tenderness of beef sternomandibularis muscle.

In their relationship to shortening, the tensile strength of cooked meat along the fibres and the shearing force measured across them are strikingly similar. Both increase to maximum values at 40% shortening before falling by a half with an approach to 60% shortening. A high correlation (r = 0·81) exists between the two sets of values, whether toughness is increased by cold shortening or reduced by ageing. The mechanical strength of meat along its fibres is therefore a simple measure of tenderness and a useful basis for relating muscle structure to stength.