meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-2-39-44meat-139Research ArticleСтатьиAn effect of the animal condition after gas stunning on quality of slaughter products from Large White pigshttps://orcid.org/0000-0002-4372-6448SemenovaA. A.

Anastasia A. Semenova —  doctor of technical sciences, professor, Deputy Director

109316, Moscow, Talalikhina str., 26

a.semenova@fncps.ruhttps://orcid.org/0000-0002-0410-0012SinichkinaA. I.

Alena I. Sinichkina —  junior research scientist, Department of applied scientific and technological development

109316, Moscow, Talalikhina str., 26

https://orcid.org/0000-0001-8135-7869KozyrevI. V.

Ilya V. Kozyrev —  candidat of technical sciences, leading research scientist, Department of applied scientific and technological development

109316, Moscow, Talalikhina str., 26

https://orcid.org/0000-0001-8053-2848MittelsteinT. M.

Tatyana M. Mittelstein —  senior research scientist, Department of applied scientific and technological development

109316, Moscow, Talalikhina str., 26

V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation202031072020523944Copyright © Semenova A.A., Sinichkina A.I., Kozyrev I.V., Mittelstein T.M., 20202020Semenova A.A., Sinichkina A.I., Kozyrev I.V., Mittelstein T.M.Semenova A.A., Sinichkina A.I., Kozyrev I.V., Mittelstein T.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/139

The aim of the research was to establish an effect of gas stunning of pigs at slaughter on the condition of the internal organs and pork functional-technological characteristics. The experiment was carried out in the conditions of the operating enterprise on 37 Large White pigs. When using 94% concentration in a chamber, only 65% of animals were assessed as normally stunned, 30% of animals did not have cardiac activity and were considered dead, 5% of animals retained sensibility. Assessment of the condition of the internal organs, dynamics of pH changes, comparison of moisture holding capacity and color characteristics did not reveal substantial and statistically significant differences between slaughter products from normally stunned animals and animals died during stunning. The authors discuss mortality of animals before the beginning of bleeding as a possible cause of similar results of investigation of the internal organs and meat quality from animals with and without cardiac activity after gas stunning.

O2 stunningphysiological conditions of pigsinternal organsmeat qualitypH valuemoisture holding capacityThe authors thank the management and specialists of LLC «Ishimsky meat-processing plant» for assistance in carrying out the experiment.ReferencesCOUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing [Electronic resource: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri = OJ: L:2009:303:0001:0030: EN: PDF Access date 20.03.2020]COUNCIL REGULATION (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing [Electronic resource: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri = OJ: L:2009:303:0001:0030: EN: PDF Access date 20.03.2020]EFSA Panel on Animal Health and Welfare (AHAW) (2013). Scientific Opinion on monitoring procedures at slaughterhouses for pigs. EFSA Journal, 11(12). https://doi.org/10.2903/j. efsa.2013.3523EFSA Panel on Animal Health and Welfare (AHAW) (2013). Scientific Opinion on monitoring procedures at slaughterhouses for pigs. EFSA Journal, 11(12). https://doi.org/10.2903/j. efsa.2013.3523European Food Safety Authority (EFSA) (2004). Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA Journal, 2(7), 45. (2004), 45. https://doi. org/10.2903/j.efsa.2004.45European Food Safety Authority (EFSA) (2004). Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA Journal, 2(7), 45. (2004), 45. https://doi. org/10.2903/j.efsa.2004.45Lisitsyn, A.B., Lipatov, N.N., Kudryashov, L.S., Aleksakhina, V.A., Chernukha, I.M. (2004). Theory and Practice of Meat Processing. Moscow: VNIIMP. —378 p. ISBN: 5–901768–14–0 (In Russian)Lisitsyn, A.B., Lipatov, N.N., Kudryashov, L.S., Aleksakhina, V.A., Chernukha, I.M. (2004). Theory and Practice of Meat Processing. Moscow: VNIIMP. —378 p. ISBN: 5–901768–14–0 (In Russian)Semenova A. A., Mittelshtein T. M., Kozyrev I. V. (2016). Conditions of livestock transportation and pre-slaughter handling as factors forming meat quality. Vsyo myase, 2,42–47. (In Russian)Semenova A. A., Mittelshtein T. M., Kozyrev I. V. (2016). Conditions of livestock transportation and pre-slaughter handling as factors forming meat quality. Vsyo myase, 2,42–47. (In Russian)Chistyakov, V.T. (2018). Modern development of breeding and genetics in the Russian pig breeding. Vestnik of Voronezh State Agrarian University, 4(59), 71–78. https://doi.org/10.17238/ issn2071–2243.2018.4.71 (In Russian)Chistyakov, V.T. (2018). Modern development of breeding and genetics in the Russian pig breeding. Vestnik of Voronezh State Agrarian University, 4(59), 71–78. https://doi.org/10.17238/ issn2071–2243.2018.4.71 (In Russian)Hartung, J., Nowak, B., Waldmann, K.H., Ellerbrock, S. (2002). CO2-stunning of slaughter pigs: effects on EEG, catecholamines and clinical reflexes. Deutsche tierarztliche Wochenschrift, 109(3),135–139. PMID: 11963365Hartung, J., Nowak, B., Waldmann, K.H., Ellerbrock, S. (2002). CO2-stunning of slaughter pigs: effects on EEG, catecholamines and clinical reflexes. Deutsche tierarztliche Wochenschrift, 109(3),135–139. PMID: 11963365Verhoeven, M., Gerritzen, M., Velarde, A., Hellebrekers, L., Kemp B. (2016). Time to Loss of Consciousness and Its Relation to Behavior in Slaughter Pigs during Stunning with 80 or 95% Carbon Dioxide. Frontiers in Veterinary Science, 3, 38. https://doi. org/10.3389/fvets.2016.00038Verhoeven, M., Gerritzen, M., Velarde, A., Hellebrekers, L., Kemp B. (2016). Time to Loss of Consciousness and Its Relation to Behavior in Slaughter Pigs during Stunning with 80 or 95% Carbon Dioxide. Frontiers in Veterinary Science, 3, 38. https://doi. org/10.3389/fvets.2016.00038Marcon, A.V., Caldara, F.R., de Oliveira, G. F., Gonçalves, L.M.P., Garcia R. G., Paz, I.C.L.A., Crone, C., Marcon, A. (2019). Pork quality after electrical or carbon dioxide stunning at slaughter. Meat Science, 156, 93–97. https://doi.org/10.1016/j.meatsci.2019.04.022Marcon, A.V., Caldara, F.R., de Oliveira, G. F., Gonçalves, L.M.P., Garcia R. G., Paz, I.C.L.A., Crone, C., Marcon, A. (2019). Pork quality after electrical or carbon dioxide stunning at slaughter. Meat Science, 156, 93–97. https://doi.org/10.1016/j.meatsci.2019.04.022Fleming, B.K., Froning, G.W., Beck, M.M., Sosnicki, A.A. (1991). The Effect of Carbon Dioxide as a Preslaughter Stunning Method for Turkeys. Poultry Science, 70(10), 2201–2206. https://doi.org/10.3382/ps.0702201Fleming, B.K., Froning, G.W., Beck, M.M., Sosnicki, A.A. (1991). The Effect of Carbon Dioxide as a Preslaughter Stunning Method for Turkeys. Poultry Science, 70(10), 2201–2206. https://doi.org/10.3382/ps.0702201Mota-Rojas, D., Bolaños-Ló, D., Concepcion, M., RamirezTe, J., Roldan-San, P., Flores-Pei, S., Mora-Medin, P. (2012). Stunning Swine with CO2 Gas: Controversies Related to Animal Welfare. International Journal of Pharmacology, 8(3), 141–151. https://doi.org/10.3923/ijp.2012.141.151Mota-Rojas, D., Bolaños-Ló, D., Concepcion, M., RamirezTe, J., Roldan-San, P., Flores-Pei, S., Mora-Medin, P. (2012). Stunning Swine with CO2 Gas: Controversies Related to Animal Welfare. International Journal of Pharmacology, 8(3), 141–151. https://doi.org/10.3923/ijp.2012.141.151Fries, R., Rindermann, G., Siegling-Vlitakis, C., Bandick, N., Bräutigam, L., Buschulte, A., Irsigler, H., Wolf, K., H. Hartmann, H. (2013). Blood parameters and corneal-reflex of finishing pigs with and without lung affections observed post mortem in two abattoirs stunning with CO2. Research in Veterinary Science, 94(1), 186–190. https://doi.org/10.1016/j. rvsc.2012.07.022Fries, R., Rindermann, G., Siegling-Vlitakis, C., Bandick, N., Bräutigam, L., Buschulte, A., Irsigler, H., Wolf, K., H. Hartmann, H. (2013). Blood parameters and corneal-reflex of finishing pigs with and without lung affections observed post mortem in two abattoirs stunning with CO2. Research in Veterinary Science, 94(1), 186–190. https://doi.org/10.1016/j. rvsc.2012.07.022

The authors declare that there are no conflicts of interest present.