Acknowledgement
The study was funded by the "RDA Fellowship program" and "Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01621403 and PJ 01490102)", NIAS, RDA, Korea. And, it was accomplished through the 2024 National Institute of Animal Science, Rural Development Administration, professional researcher training course support project.
References
- Bilgili SF. Electrical stunning of broilers - basic concepts and carcass quality implications: a review. J Appl Poult Res. 1992;1:135-46. https://doi.org/10.1093/japr/1.1.135
- Turcsan Z, Varga L, Szigeti J, Turcsan J, Csurak I, Szalai M. Effects of electrical stunning frequency and voltage combinations on the presence of engorged blood vessels in goose liver. Poult Sci. 2003;82:1816-9. https://doi.org/10.1093/ps/82.11.1816
- Gregory NG, Wotton SB. Effect of stunning on spontaneous physical activity and evoked activity in the brain. Br Poult Sci. 1990;31:215-20. https://doi.org/10.1080/00071669008417248
- Hillebrand SJW, Lambooy E, Veerkamp CH. The effects of alternative electrical and mechanical stunning methods on hemorrhaging and meat quality of broiler breast and thigh muscles. Poult Sci. 1996;75:664-71. https://doi.org/10.3382/ps.0750664
- Gregory NG, Wilkins LJ. Effect of stunning current on carcase quality in chickens. Vet Rec. 1989;124:530-2. https://doi.org/10.1136/vr.124.20.530
- Wilkins LJ, Scott CA. The effect of stunning on poultry carcass quality. Meat Hygien. 1987;52:31-2.
- Anil MH. Effects of slaughter method on carcass and meat characteristics in the meat of cattle and sheep. Kenilworth: Agriculture and Horticulture Development Board; 2012.
- Berg C, Raj M. A review of different stunning methods for poultry-animal welfare aspects (stunning methods for poultry). Animals. 2015;5:1207-19. https://doi.org/10.3390/ani5040407
- Raj ABM, Grey TC, Audsely AR, Gregory NG. Effect of electrical and gaseous stunning on the carcase and meat quality of broilers. Br Poult Sci. 1990;31:725-33. https://doi.org/10.1080/00071669008417303
- Webster AB, Fletcher DL. Reactions of laying hens and broilers to different gases used for stunning poultry. Poult Sci. 2001;80:1371-7. https://doi.org/10.1093/ps/80.9.1371
- Sandilands V, Raj ABM, Baker L, Sparks NHC. Aversion of chickens to various lethal gas mixtures. Anim Welf. 2011;20:253-62. https://doi.org/10.1017/s0962728600002736
- Verhoeven M, Gerritzen M, Velarde A, Hellebrekers L, Kemp B. Time to loss of consciousness and its relation to behavior in slaughter pigs during stunning with 80 or 95% carbon dioxide. Front Vet Sci. 2016;3:38. https://doi.org/10.3389/fvets.2016.00038
- Gerritzen MA, Lambooij B, Reimert H, Stegeman A, Spruijt B. On-farm euthanasia of broiler chickens: effects of different gas mixtures on behavior and brain activity. Poult Sci. 2004;83:1294-301. https://doi.org/10.1093/ps/83.8.1294
- Raj ABM. Recent developments in stunning and slaughter of poultry. Worlds Poult Sci J. 2006;62:467-84. https://doi.org/10.1017/S0043933906001097
- Conlee KM, Stephens ML, Rowan AN, King LA. Carbon dioxide for euthanasia: concerns regarding pain and distress, with special reference to mice and rats. Lab Anim. 2005;39:137-61. https://doi.org/10.1258/0023677053739747
- Smith W, Harrap SB. Behavioural and cardiovascular responses of rats to euthanasia using carbon dioxide gas. Lab Anim. 1997;31:337-46. https://doi.org/10.1258/002367797780596130
- Leach MC, Bowell VA, Allan TF, Morton DB. Degrees of aversion shown by rats and mice to different concentrations of inhalational anaesthetics. Vet Rec. 2002;150:808-15. https://doi.org/10.1136/vr.150.26.808
- Raj ABM, Gregory NG. Welfare implications of the gas stunning of pigs 1. Determination of aversion to the initial inhalation of carbon dioxide or argon. Anim Welf. 1995;4:273-80. https://doi.org/10.1017/s096272860001798X
- Velarde A, Cruz J, Gispert M, Carrion D, Ruiz-de-la-Torre JL, Diestre A, et al. Aversion to carbon dioxide stunning in pigs: effect of carbon dioxide concentration and halothane genotype. Anim Welf. 2007;16:513-22. https://doi.org/10.1017/s0962728600027445
- Dalmau A, Rodriguez P, Llonch P, Velarde A. Stunning pigs with different gas mixtures: aversion in pigs. Anim Welf. 2010;19:325-33. https://doi.org/10.1017/s096272860000172X
- EFSA [European Food Safety Authority]. 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. 2004;2:45. https://doi.org/10.2903/j.efsa.2004.45
- Alam MS, Song DH, Lee JA, Hoa VB, Hwang I, Kim HW, et al. Effects of high concentration nitrogen gas stunning of pigs on the quality traits of meat and small intestine. Animals. 2022;12:2249. https://doi.org/10.3390/ani12172249
- KOSIS [Korean Statistical Information Service]. Livestock statistics survey, agriculture and forestry statistical database. Daejeon: KOSIS; 2022 [cited 2023 may 20]. https://kosis.kr/statHtml/statHtml.do?orgId=114&tblId=DT_114_2016_S0022&vw_cd=MT_ZTITLE&list_id=K1_21&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=MT_ZTITLE
- Ahn CH, Song S, Kim GD. Technology for value-addition to animal by-products. Livest Food Sci Ind. 2019;8:28-34.
- Rho JO, Kim JH. A study on the recognition and preference of a chicken menu in adults in the Jeonbuk area. J East Asian Soc Diet Life. 2013;23:12-22.
- Llonch P, Dalmau A, Rodriguez P, Manteca X, Velarde A. Aversion to nitrogen and carbon dioxide mixtures for stunning pigs. Anim Welf. 2012;21:33-9. https://doi.org/10.7120/096272812799129475
- Raj ABM. Behaviour of pigs exposed to mixtures of gases and the time required to stun and kill them: welfare implications. Vet Rec. 1999;144:165-8. https://doi.org/10.1136/vr.144.7.165
- Raj ABM, Johnson SP, Wotton SB, McInstry JL. Welfare implications of gas stunning of pigs: 3. the time to loss of somatosensory evoked potentials and spontaneous electrocorticogram of pigs during exposure to gases. Vet J. 1997;153:329-40. https://doi.org/10.1016/s1090-0233(97)80067-6
- Bager F, Braggins TJ, Devine CE, Graafhuis AE, Mellor DJ, Tavener A, et al. Onset of insensibility at slaughter in calves: effects of electroplectic seizure and exsanguination on spontaneous electrocortical activity and indices of cerebral metabolism. Res Vet Sci. 1992;52:162-73. https://doi.org/10.1016/0034-5288(92)90005-m
- Llonch P, Andaluz A, Rodriguez P, Dalmau A, Jensen EW, Manteca X, et al. Assessment of consciousness during propofol anaesthesia in pigs. Vet Rec. 2011;169:496. https://doi.org/10.1136/vr.d5643
- Dalmau A, Llonch P, Rodriguez P, Ruiz-de-la-Torre JL, Manteca X, Velarde A. Stunning pigs with different gas mixtures: gas stability. Anim Welf. 2010;19:315-23. https://doi.org/10.1017/S0962728600001718
- Gent TC, Gebhardt-Henrich S, Schild SLA, Rahman AA, Toscano MJ. Evaluation of poultry stunning with low atmospheric pressure, carbon dioxide or nitrogen using a single aversion testing paradigm. Animals. 2020;10:1308. https://doi.org/10.3390/ani10081308
- Kim HW, Song DH, Seol KH, Kim CH, Joen JH. Changes in stress hormones concentration and meat quality according to stunning methods of broilers. In: Proceedings of the 19th AAAP (Asian-Australian Association of Animal Production) Animal Science Congress on the Animal Production for Human and Nature; 2022; Jeju, Korea, p. 3-55.
- Farouk MM, Al-Mazeedi HM, Sabow AB, Bekhit AED, Adeyemi KD, Sazili AQ, et al. Halal and kosher slaughter methods and meat quality: a review. Meat Sci. 2014;98:505-19. https://doi.org/10.1016/j.meatsci.2014.05.021
- Hur SJ, Joo ST, Oh SH, Kim YJ, Kim YH, Lee JI, et al. Effects of packaging method and storage condition on meat shelf-life and water-holding capacity of pork loin. J Anim Sci Tech. 2001;43:121-30.
- Khan AW, Nakamura R. Effects of pre- and postmortem glycolysis on poultry tenderness. J Food Sci. 1970;35:266-7. https://doi.org/10.1111/j.1365-2621.1970.tb12157.x
- Ngoka DA, Froning GW. Effect of free struggle and preslaughter excitement on color of turkey breast muscles. Poult Sci. 1982;61:2291-3. https://doi.org/10.3382/ps.0612291
- Smolinksa T, Korzeniowska M. Evaluation of the PSE and DFD abnormalities occurrence in chicken meat. In: Proceedings of the XVIIth European Symposium on the Quality of Poultry Meat; 2005; Doorwerth, The Netherlands. p. 190-3.
- Nowak B, Mueffling TV, Hartung J. Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: impact on animal welfare and meat quality. Meat Sci. 2007;75:290-8. https://doi.org/10.1016/j.meatsci.2006.07.014
- Becerril-Herrera M, Alonso-Spilsbury M, Lemus-Flores C, Guerrero-Legarreta I, OlmosHernandez A, Ramirez-Necoechea R, et al. CO2 stunning may compromise swine welfare compared with electrical stunning. Meat Sci. 2009;81:233-7. https://doi.org/10.1016/j.meatsci.2008.07.025
- Channon HA, Payne AM, Warner RD. Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Sci. 2002;60:63-8. https://doi.org/10.1016/S0309-1740(01)00107-3
- Van Laack RLJM, Liu CH, Smith MO, Loveday HD. Characteristics of pale, soft, exudative broiler breast meat. Poult Sci. 2000;79:1057-61. https://doi.org/10.1093/ps/79.7.1057
- Diaz O, Rodriguez L, Torres A, Cobos A. Chemical composition and physico-chemical properties of meat from capons as affected by breed and age. Span J Agric Res. 2010;8:91-9. https://doi.org/10.5424/sjar/2010081-1147
- Waritthitham A, Lambertz C, Langholz HJ, Wicke M, Gauly M. Assessment of beef production from Brahman x Thai native and Charolais x Thai native crossbred bulls slaughtered at different weights. II: meat quality. Meat Sci. 2010;85:196-200. https://doi.org/10.1016/j.meatsci.2009.12.025
- Bispo E, Monserrat L, Gonzalez L, Franco D, Moreno T. Effect of weaning status on animal performance and meat quality of Rubia Gallega calves. Meat Sci. 2010;86:832-8. https://doi.org/10.1016/j.meatsci.2010.07.005
- Alam MS, Song DH, Lee JA, Hoa VB, Kim HW, Kang SM, et al. Effect of different gas-stunning conditions on heme pigment solutions and on the color of blood, meat, and small intestine of rabbits. Animals. 2022;12:3155. https://doi.org/10.3390/ani12223155
- Banovic M, Grunert KG, Barreira MM, Fontes MA. Beef quality perception at the point of purchase: a study from Portugal. Food Qual Prefer. 2009;20:335-42. https://doi.org/10.1016/j.foodqual.2009.02.009
- Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. Principles of meat science. Reading, Berkshire: W.H. Freeman and Co.; 1975.
- Lawrie RA. Meat science. 4th ed. Oxford: Pergamon Press; 1985.
- Joo ST, Kauffman RG, Kim BC, Park GB. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 1999;52:291-7. https://doi.org/10.1016/s0309-1740(99)00005-4
- Grandin T. The effect of stress on livestock and meat quality prior to and during slaughter. Int J Study Anim Probl. 1980;1:313-37.
- Gregory NG. Animal welfare and meat science. New York, NY: CABI; 2003.
- Bond JJ, Can LA, Warner RD. The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb. Meat Sci. 2004;68:469-77. https://doi.org/10.1016/j.meatsci.2004.05.001
- Moore VJ, Gill CO. The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2. N Z J Agric Res. 1987;30:449-52. https://doi.org/10.1080/00288233.1987.10417956
- Linares MB, Bornez R, Vergara H. Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres. Meat Sci. 2008;78:279-87. https://doi.org/10.1016/j.meatsci.2007.06.009
- Onenc A, Kaya A. The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. Meat Sci. 2004;66:809-15. https://doi.org/10.1016/s0309-1740(03)00191-8
- Lyon C, Buhr R. Biochemical basis of meat texture. In: Richardson RI, Mead GC, editors. Poultry meat science. New York, NY: CABI; 1999. p. 99-126.
- Allen CD, Fletcher DL, Northcutt JK, Russell SM. The relationship of broiler breast color to meat quality and shelf-life. Poult Sci. 1998;77:361-6. https://doi.org/10.1093/ps/77.2.361
- Mckee SR, Hargis BM, Sams AR. Pale, soft and exudative meat in turkeys treated with succinylcholine. Poult Sci. 1998;7:356-60. https://doi.org/10.1093/ps/77.2.356
- Linares MB, Bornez R, Vergara H. Effect of different stunning systems on meat quality of light lamb. Meat Sci. 2007;76:675-81. https://doi.org/10.1016/j.meatsci.2007.02.007
- Koch RM, Cundiff LV, Gregory KE. Heritabilities and genetic, environmental and phenotypic correlations of carcass traits in a population of diverse biological types and their implications in selection programs. J Anim Sci. 1982;55:1319-29. https://doi.org/10.2527/jas1982.5561319x
- Monson F, Sanudo C, Sierra I. Influence of cattle breed and ageing time on textural meat quality. Meat Sci. 2004;68:595-602. https://doi.org/10.1016/j.meatsci.2004.05.011
- Vergara H, Linares MB, Berruga MI, Gallego L. Meat quality in suckling lambs: effect of preslaughter handling. Meat Sci. 2005;69:473-8. https://doi.org/10.1016/j.meatsci.2004.09.002
- Bornez R, Linares MB, Vergara H. Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality. Meat Sci. 2009;81:493-8. https://doi.org/10.1016/j.meatsci.2008.10.004
- Dransfeld E. Modelling post-mortem tenderisation-V: inactivation of calpains. Meat Sci. 1994;37:391-409. https://doi.org/10.1016/0309-1740(94)90055-8
- Murachi T. Calpain and calpastatin. Trends Biochem Sci. 1983;8:167-9. https://doi.org/10.1016/0968-0004(83)90165-2
- Gill CO. Controlled atmosphere packaging of chilled meat. Food Control. 1990;1:74-8. https://doi.org/10.1016/0956-7135(90)90088-T
- Bruce HL, Wolfe FH, Jones SDM, Price MA. Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution. Food Res Int. 1996;29:189-93. https://doi.org/10.1016/0963-9969(96)00057-9