The effects of two different electric stunning voltages of pigs (70-80 Volts vs. 130-140 Volts) and of two different methodologies of carcass scalding (open steam nozzles vs. closed steam nozzles in the scalding bath) on the incidence of "red skin" defect of raw Parma hams were evaluated. At trimming (24 hours post mortem), two hundred left-thighs from pigs reared in two different farms, balanced for stunning and scalding methods, were evaluated subjectively on the basis of the intensity of red skin colour, using a 3 point scale system where 1=defect absent, 2=slight defect and 3=serious defect, and colour of skin was measured. Results indicate that red skin defect incidence decreased with both increasing of electric stunning voltage and closing the steam nozzles during the scalding of the carcass.

Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham / LO FIEGO, Domenico Pietro; Comellini, Michele; Ielo, Maria Cristina; F., Tassone; Volpelli, Luisa Antonella. - In: VETERINARY RESEARCH COMMUNICATIONS. - ISSN 0165-7380. - ELETTRONICO. - 33:1(2009), pp. S285-S288. [10.1007/s11259-009-9297-1]

Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham

LO FIEGO, Domenico Pietro;COMELLINI, Michele;IELO, Maria Cristina;VOLPELLI, Luisa Antonella
2009

Abstract

The effects of two different electric stunning voltages of pigs (70-80 Volts vs. 130-140 Volts) and of two different methodologies of carcass scalding (open steam nozzles vs. closed steam nozzles in the scalding bath) on the incidence of "red skin" defect of raw Parma hams were evaluated. At trimming (24 hours post mortem), two hundred left-thighs from pigs reared in two different farms, balanced for stunning and scalding methods, were evaluated subjectively on the basis of the intensity of red skin colour, using a 3 point scale system where 1=defect absent, 2=slight defect and 3=serious defect, and colour of skin was measured. Results indicate that red skin defect incidence decreased with both increasing of electric stunning voltage and closing the steam nozzles during the scalding of the carcass.
2009
33
1
S285
S288
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham / LO FIEGO, Domenico Pietro; Comellini, Michele; Ielo, Maria Cristina; F., Tassone; Volpelli, Luisa Antonella. - In: VETERINARY RESEARCH COMMUNICATIONS. - ISSN 0165-7380. - ELETTRONICO. - 33:1(2009), pp. S285-S288. [10.1007/s11259-009-9297-1]
LO FIEGO, Domenico Pietro; Comellini, Michele; Ielo, Maria Cristina; F., Tassone; Volpelli, Luisa Antonella
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/613542
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