Abstract: The effects of Dhabiha (non-electrical stunning, NEST) and electrical stunning slaughter (EST) with different voltages (90, 127 and 220 V) on meat quality of Xinjiang Duolang sheep were investigated. The results showed that the EST 90 group had the fastest pH-declining rate. The blood concentrations of cortisol, creatine kinase and lactate dehydrogenase in the EST 90 group were highest (P < 0.05), which showed the strongest stress response to pre-slaughter handling. At 1 and 7 days after slaughter, cooking loss was significantly higher in the EST 90 group than in the other groups (P < 0.05). The EST 127 group showed the best water holding capacity (WHC). Electrical stunning had some impact on meat tenderness. After postmortem aging for 7 days, meat tenderness was improved in all groups, and the EST 127 group presented the best meat tenderness. The sheep in the EST 220 group had insufficient bloodletting leading to the appearance of many blood spots in the skin of the carcass. The different slaughter methods had no significant effects on meat color (P > 0.05). In conclusion, the EST 127 group showed the best WHC and tenderness and lowest pre-slaughter stress as well as best meat quality. Therefore, electrical stunning at 127 V was suitable for the pre-slaughter treatment of Duolang sheep.

Key words: Duolang sheep, sheep meat quality, electrical stunning slaughter, traditional slaughter procedure