Abstract: The meat quality was studied after rabbit stunned in 100V(voltage) or 75, 65, 55V electrical stunning voltage and manual stunning(stick stunning as control group). The results showed: There is not significant difference between the effects of meat pH with different stunning voltages(p>0.05), but the rabbit pHLD1(the rabbit longissimus lumborum muscle pH for 1 hour after slaughter) is of significant difference between 75V and 100V electrically stunned groups. The difference is not significant about the effects of different stunning voltages on rabbit LD muscle of color L* value(lightness), a* value, b* value and rabbit BF (biceps femoris) muscle of color L* value or a* value for 1 hour after slaughter. 24 hours after slaughter, the muscle color of 75V electrically stunned group is fresh red, but 100V electrically stunned and manual stunned groups are pale. The drip loss of 100V electrically stunned group is the highest (3.738%), while the drip loss of 75V electrically stunned group is the lowest(2.420%). The cooking loss of 100V electrically stunned group is the highest, while that of 55V electrically stunned group is the lowest and 75V electrically stunned group is in-between. The tenderness of 75V electrically stunned group is best, while that of manually stunned group is the worst.

Key words: stunning voltages, rabbit meat, eating quality