Effects of Stunning Method and Time Interval from Stunning to Exsanguination on Blood Splashing in Pork

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Abstract
Two studies were designed to test the effects of stunning method and time interval between stunning and exsanguination on blood splashing in pork muscle. In study I, 82 market weight barrows and gilts were assigned randomly to one of two treatments using captive bolt (CB) stunning with either a short (S; 18.5 ± 11.1 s) or a delayed (D; 144.7 ± 36.8 s) time interval to exsanguination. More P<.05) blood splashing occurred in the ham, loin and shoulder of the D group than in the S group. In study II, 48 barrows and gilts were assigned randomly to one of four treatment combinations using either CB or electric (E) stunning with time intervals of either S (8.7 ± 3.5 s) or D (96.0 ± 19.1 s) before exsanguination. The CB groups had longer kicking times and softer, lighter colored gluteus medius muscles (P<.05) than did the E groups. Sex or side of carcass did not affect (P>.05) blood splashing. Carcasses in the CB-D group had more (P<.05) blood splashing in the diaphragm, fresh ham face and cured ham than in those muscles from the other treatment groups. Blood splashing in the diaphragm, ham face and cured ham were similar (P>.05) for the CB-S, E-S and E-D groups. The gluteus medius muscle of pigs in the CB-D group had more (P<.05) blood splashing than did the other muscles from pigs in this group. Blood splashing in the diaphragm was correlated with blood splashing in the ham face (.69), cured ham (.69), gluteus medius (.71), gluteus accessorius (.48) and obturatorius internus (.54). Copyright © 1983. American Society of Animal Science. Copyright 1983 by American Society of Animal Science.

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