Devine, C.E., Lowe, T.E., Wells, R.W., Edwards, N.J., Hocking Edwards, J.E., Starbuck, T.J. and Speck, P.A. (2006) Pre-Slaughter Stress Arising from On-Farm Handling and Its Interactions with Electrical Stimulation on Tenderness of Lambs. Meat Science, 73, 304-312.
https://doi.org/10.1016/j.meatsci.2005.12.005

has been cited by the following article:

• TITLE: Risk Factors for Bruises and High Muscle pH in Lamb Carcasses of Tierra Del Fuego, Chilean Patagonia

  AUTHORS: Juan Antonio Tarumán, Juan Pablo Smulders, Carmen Beatriz Gallo

  KEYWORDS: Lambs, Preslaughter Handling, Bruises, Muscle pH, Chilean Patagonia

  JOURNAL NAME: Open Access Library Journal, Vol.5 No.1, January 29, 2018

  ABSTRACT: The aim of the study was to relate some pre-slaughter handling factors for lambs in a slaughterhouse, with the presence of bruises and high muscle pH in carcasses. Stocking density, transport distance and time, and type of slaughter (Conventional or Kosher) were registered in a sample of 1150 lambs that corresponded to 23 loads originated from different farms (Tierra del Fuego, Chilean Patagonia), distance and time of transport to slaughterhouse. The presence and characteristics of bruises were randomly registered in 50 carcasses per load, and muscle pH measured in loin and leg at 24 hpostmortem. Transport distance fluctuated between 50 and 190 km, transport time between 1.5 and 12 h and a mean stocking density of 164 ± 32 kg/m2 for lambs with an average live weight of 31 ± 6 kg was recorded. Of all the carcasses 22.7% showed some degree of bruising and the loin was the most affected anatomical region, accounting for 47.1% of lesions. Transport time and live weight showed association (P 30 kg) and those travelling for more than 4 h. In the leg a pH