Evidence of Significant Effects of Stunning and  Chilling Methods on PSE Incidences

Park, B. Y.; Kim, J. H.; Cho, S. H.; Hah, K. H.; Lee, S. H.; Choi, C. H.; Kim, D. H.; Lee, J. M.; Kim, Y. K.; Ahn, J. N.; Hwang, I. H.

doi:2007.20.2.257

Article

Animal Products

Asian-Australasian Journal of Animal Sciences 2007;20(2): 257-262.
https://doi.org/10.5713/ajas.2007.257 Published online November 27, 2006.

Evidence of Significant Effects of Stunning and Chilling Methods on PSE Incidences

B. Y. Park^*, J. H. Kim, S. H. Cho, K. H. Hah, S. H. Lee, C. H. Choi, D. H. Kim, J. M. Lee, Y. K. Kim, J. N. Ahn, I. H. Hwang^*

Correspondence: B. Y. Park,
I. H. Hwang,

Abstract

The current study was conducted to investigate the optimum stunning voltage and chilling regime with emphasis on reduction in pale, soft and exudative (PSE) pork. The experiments were conducted at seven Korean major pig abattoirs using a total of 91,082 industrial population. Frequencies of PSE meat was found to be significantly (p<0.05) increased as stunning voltage was elevated from 220-240 (13.14%), 250-280 (29.32%) to 430 volts (36.74%). Chilling methods after slaughter, either with cold water showing or rapid chilling reduced PSE meat by 22% compared to a classic chiller-based slow chilling regime. The current study also revealed that chiller temperature during the first 90 minutes had a significant (p<0.001) effect on PSE incidences. Pigs chilled between -5 to 7??C resulted in the lowest PSE meat (17.8%), followed by higher than 7??C (21.3%) and lower than -5??C (37.5%). The current data implies that low voltage stunning method (eg., 220-240 volts), followed by rapid chilling regime, maintaining chiller temperature between approximately -5 to 7??C could reduce PSE incidences.

Keywords: Pigs; PSE; Stunning Method; Chilling Method; Chiller Temperature