STUDY ON EFFECT OF ELECTRIC STUNNING AND DIFFERENT SCALDING METHODS ON QUALITY OF PORK

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Date
2023-02
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
A study was carried out with an objective to investigate the efficiency of the simple electrical stunner developed by the NRCM with a constant voltage of 60V with the strength of 1A in phase I along with the effect of the different dressing techniques like steam scalding and singeing without scalding on physicochemical and organoleptic characteristics of pork in phase II. In phase I, a total of 20 pigs were slaughtered in two groups consisting of ten in each group and the pigs were subjected to stunning by simple electrical stunner and elthers apparatus respectively. Physical reflexes and bleeding efficiency were evaluated and no significant (P>0.05) difference was observed between the groups. For phase II, another total of 20 pigs were stunned by using simple electrical stunner and divided into two groups and the pigs were subjected to dressing techniques like steam scalding and singeing without scalding respectively. The results showed that drip loss percentage higher (P0.05) by dressing method employed. Singeing imposes higher (P0.05) significantly. The juiciness, flavor and overall acceptability values for scalded carcass had higher (P< 0.05) compared to singed meat. The results of the present study revealed the clear advantage of steam scalding before singeing with improvement in tenderness, palatability and aesthetic appearance of meat.
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