• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.271-276
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• 2005

The objective of this study was to investigate the incidence of PSE pork depending on different stunning conditions at slaughterhouse. The carcass weights were significantly lower in the normal pork(74.6 kg) than those in the severe PSE pork(76.9 kg) and light PSE pork(77.0 kg). The groups of PSE pork showing the light or the severe PSE sign had significantly lower backfat thickness and intramuscular fat contents when compared to the normal pork(p < 0.05). The incidences of PSE pork significantly increased with the increase of the electrical stunning voltages such that they were 12.3% with 220V of stunning voltage, 17.41% with 240 V of stunning voltage, 24.91 % with 250 V of stunning voltage and 43.12 % with 430 V of stunning voltage. On the other hand, the incidence of PSE pork was significantly lower in $CO_2$ stunning(33 %) than high-voltage stunning(500 V, 72.96 %) when they were slaughtered with the same slaughtering condition except the stunning method. The $CO_2$ stunning method was very effective to reduce the incidence of PSE pork. Therefore, the result from this study suggested that the stunning methods had a significant effect on the incidence of PSE pork. Also, the low-voltage stunning and $CO_2$ stunning methods were highly recommended to control and maintain the pork quality.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• The Korean Journal of Nuclear Medicine
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• v.38 no.3
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• pp.225-232
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• 2004

Purpose : Transient wall motion abnormality and contractile dysfunction of the left ventricle (LV) can be observed in patients with coronary artery disease due to post-stress myocardial stunning. To understand clinical characteristics of stress induced LV dysfunction, we have compared the findings of exercise stress test, myocardial perfusion SPECT and coronary angiography between subjects with and without post-stress LV dysfunction. Materials and Methods : Among subjects who underwent exercise stress test, myocardial perfusion SPECT and coronary angiography within a month of interval, we enrolled 36 patients with post-stress LV election fraction (LVEF) was $\geq5%$ lower than rest (stunning group) and 16 patients with difference of post-stress and rest LVEF was lesser than 1 %(non-stunning group) for this study. Treadmill exercise stress gated myocardial perfusion SPECT was performed with dual head SPECT camera using 740 MBq Tc-99m MIBI and coronary angiography was also performed by conventional Judkins method. Results : Stunning group had a significantly higher incidence of hypercholesterolemia than non-stunning group(45.5 vs. 7.1%, p=0.01). Stunning group also had higher incidence of diabetes mellitus and lower incidence of hypertension, but these were not statistically significant. Stunning group had larger and more severe perfusion defect in stress perfusion myocardial SPECT than non-stunning group(extent 18.2 vs. 9.2%, p=0.029; severity 13.5 vs. 6.9, p=0.040). Stunning group also had higher degree of reversibility of perfusion defect, higher incidence of positive exercise stress test and higher incidence of having severe stenosis ($80{\sim}99%$) in coronary angiography than non-stunning group, but these were not statistically significant. In stunning group, all of 4 patients without perfusion defect had significant coronary artery stenosis and had received revascularization treatment. Conclusion : Patients with post-stress LV dysfunction had larger and more severe perfusion defect and severe coronary artery stenosis than patients without post-stress LV dysfunction. All of the patients without perfusion defect in stunning group had significant coronary artery stenosis and needed revascularization. Therefore, we suggest that invasive diagnostic procedures and therapeutic interventions might be needed in patients with post-stress LV dysfunction.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1286-1293
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• 2018

This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE $L^*$, $a^*$, $b^*$, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem. Results indicated that NS and HOES had no significant difference on BL %, the rate of pH decline, meat color properties, and WHC (p>0.05). It has only a small effect on WBSF and sarcomere length values, but the difference was marginal. These results suggested that meat quality of LL muscle from goat might not be affected by slaughter methods because neither NS nor HOES did result in poor quality of meat.

• Journal of Korean Neurosurgical Society
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• v.39 no.4
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• pp.300-302
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• 2006

"Stunning" represents prolonged contractile depression of any muscular component after alleviation of severe ischemia, as shown in reperfusion following acute myocardial ischemia or ischemic stroke. Clinically, it presents with no or delayed recovery past to thrombolytic therapy but its pathogenic mechanism is not fully uncovered yet. We describe a unique case of a 63-year-old woman, who was undertaken endovascular coiling for the aneurysms, deteriorated several hours later without known cause, and showed delayed clinical improvement over the next 3 days following thrombolysis. Immediate post-thrombolysis magnetic resonance imaging scan showed no apparent abnormality except for high signal intensity within the corresponding hemisphere. Reversible but delayed nature of " brain stunning" can be explained by these images and it seems to be caused by a certain type of reperfusion injury.

• The Korean Journal of Nuclear Medicine
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• v.31 no.1
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• pp.57-66
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• 1997

We performed 1st day Tc-99m-sestamibi gated SPECT with dipyridamole/rest T1-201 SPECT and 2nd day 24 hour delay T1-201 SPECT/rest Tc-99m-sestamibi gated SPECT in 27 patients with coronary artery disease(24) or having chest pain(3). Stress and rest Tc-99m-sestamibi gated SPECT was acquired at 60min post-injection. A 4-point scoring system(0 to 3 for normal to absent tracer uptake) for 17 segments was used. Wall motion was scored on another 4 point scale(0 to 3 for normal to dyskinesia) in the 1st day post-stress gated and the 2nd day rest gated SPECT. Post-stress gated SPECT showed wall motion abnormality in 94 segments(20%). Fifty-five segments among these 94 showed the same wall motion between post-stress and rest gated SPECT: i.e. 1-1 23 segments, 2-2: 29 segments, 3-3: 3 segments. Remaining 39 segments(41.5%) showed different wall motion between post- stress and rest Tc-99m-sestamibi gated SPECT. Twenty one segments with wall motion abnormality had normal perfusion(rest : 15 segments, 24 hour delay: 6 segments) at either rest or 24 hour delay. Fifteen among these 21 segments showed persistent post-stress and the 2nd day rest wall motion abnormality(persistent stunning). However, in 6 segments with pro-longed (1 hour after stress) stunning, abnormal wall motion did improve in the 2nd day rest Tc-99m-sestamibi gated SPECT(transient prolonged stunning). These 6 segments had normal perfusion at rest(n=4) or at 24 hour delay(n=2). Post stress wall motions showed significantly higher scores in persistent stunning than in prolonged transient stunning(P value<0.05). It was concluded that we could find stunned myocardium with gated Tc-99m-sestamibi SPECT at either post-stress or rest and that some myocardial walls of post-stress 1 hour gated SPECT did not show truly rest wall motion. So, we should be cautious if we use post-stress Tc-99m-sestamibi wall motion to assess rest wall motion.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.221-226
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• 2003

This study investigated the effect of different electrical stunning methods on pH, water holding capacity(WHC), cooking loss(CL), meat color and blood spot rate in broilers. One-hundred and forty broiler chickens were slaughtered by 50, 65 and 90 voltage with the same electrical frequency(255 Hz) and stunning time(5 sec) in commercial abattoir. The ultimate pH of leg muscle and WHC of breast muscle decreased with increasing the stunning voltage. However, there were no significant differences in ultimate pH, WHC and CL of breast muscle, and ultimate pH of leg muscle. Lightness(L*) and yellowness(b*) values of leg muscle stunned with 90V, 255 Hz, 5 sec were higher than those stunned with 50V, 255 Hz for 5 sec(p<0.05). But there were no significant differences in color value on skin, breast and wing muscle. Our experiments showed that change of stunning voltage affected some broiler meat quality parameters. However, further research is necessary to examine the effects of stunning condition on broiler meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.2
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• pp.257-262
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• 2007

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 $7^{\circ}C$ resulted in the lowest PSE meat (17.8%), followed by higher than $7^{\circ}C$ (21.3%) and lower than $-5^{\circ}C$ (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 $7^{\circ}C$ could reduce PSE incidences.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1017-1024
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• 2005

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.28-31
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• 2003

The incidence of PSE pork by lairage time, use of electric probe, stunning voltage condition and carcass chilling rate was compared. The incidence of PSE pork was 22.2% when pigs were held in lairage overnight without electric probe, whereas it was 59.3% when held in lairage for < 1.5 hr with electric probe before slaughter. The incidence of PSE pork was 42.37% when pigs were treated with 230 V of stunning condition, and was 66.67% when treated with 500V of stunning condition. The incidence of PSE pork was 52.2% when the ultimate carcass internal temperature was controlled higher than 38$^{\circ}C$ with the slow chilling(-5$^{\circ}C$ for 70 min), and was 39.6% when controlled lower than 30$^{\circ}C$ with the fast chilling(-15$^{\circ}C$ for 70 min). Results indicated that the incidence of PSE pork was decreased by 37.1% with lairage overnight and without use of electric probe, 24.3% with low voltage stunning treatment and 12.6% with fast chilling. However, the incidence of PSE pork was not significantly correlated with carcass weight.