Three post-slaughter methods, electrical stimulation and immediate chilling (ES-IC), non-stimulation and delayed chilling (NS-DC), and non-stimulation and immediate chilling (NS-IC), were compared on uncastrated Beetal Bucks and Lohi Rams (n = 27/species) carcasses. This experiment intended to evaluate the conditions optimised for the small ruminant’s meat safety and quality. The microbiological safety, pH, temperature, instrumental color, drip loss, cooking loss, and Warner Bratzler shear force values were measured on M. longissimus thoracis (LT). The pH and temperature were recorded at 0, 1, 3, 6, 12, and 24 h post-slaughter. There was no cold shortening among the ES-IC and the NS-DC. The LT samples of NS-DC had higher color values than ES-IC. The species effect was significant (p < 0.001) for cooking loss; however, there was no effect on the treatments (p> 0.05) in drip and cooking losses. For microbial analysis, carcasses from ES-IC treatment had lower (p < 0.001) TVC compared with carcasses from the NS-DC and the NS-IC treatments. In conclusion, on implementation in the industry, ES-IC combination will improve the shelf life and tenderness of the meat and help the processor to fetch more financial benefits.

比较了未cast割的Beetal Bucks和Lohi的三种屠宰后方法：电刺激和立即冷却（ES-IC），非刺激和延迟冷却（NS-DC），以及非刺激和立即冷却（NS-IC）。公羊（n = 27 /种）cas体。该实验旨在评估为反刍动物的肉的安全性和质量优化的条件。微生物安全性，pH值，温度，仪器颜色，滴水损失，蒸煮损失和Warner Bratzler剪切力值在M. longissimus thoracis上测量（LT）。在屠宰后0、1、3、6、12和24小时记录pH和温度。ES-IC和NS-DC之间没有冷缩。NS-DC的LT样品的色值高于ES-IC。物种损失对烹饪损失有显着影响（p <0.001）；但是，滴水和蒸煮损失对处理没有影响（p> 0.05）。对于微生物分析，与来自NS-DC和NS-IC处理的屠体相比，来自ES-IC处理的屠体的TVC较低（p <0.001）。总之，在行业中实施时，ES-IC组合将改善肉的保质期和嫩度，并帮助加工者获得更多的经济利益。