Effect of electrical and gaseous stunning on the carcase and meat quality of broilers

British Poultry Science

Volumn 31, Issue 4, 1990, Pages 725-733

  Mohan Raj, A B ^a   Grey, T C ^a   Audsely, A R ^a   Gregory, N G ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0010004727     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071669008417303     Document Type: Article

References (9)

1. CIE (1971) Proceedings of the 17th CIE session, Barcelona, Spain.
2. De Fremery, D. & Lineweaver, H. (1962) Early post-mortem chemical and tenderness changes in poultry. Proceedings of the First International Congress of Food Science and Technology, 1: 13–21.
3. Forslid, A. (1987) Transient neocortical, hippocampal and amygdaloid EEG silence induced by one minute inhalation of high concentration carbon dioxide in swine. Acta Physiologica Scandinavia, 130: 1–10.
4. Gregory, N.G. & Wilkins, L.J. (1989) Effect of stunning current on carcase quality defects in chickens. Veterinary Record, 124: 530–532.
5. Jones, J.M. & Grey, T.C. (1989) Influence of processing on product quality, in: Mead, G. C. (Ed.) Processing of Poultry, pp. 127–181 (London, Elsevier Applied Science).
6. Lee, Y.B., Hargus, G.L., Webb, J.E., Rickansrud, D.A. & Hagberg, E.G. (1979) Effect of electrical stunning on post-mortem biochemical changes and tenderness in broiler breast muscle. Journal of Food Science, 44: 1121, 1122, 1128.
7. Sybesma, W. & Groen, W. (1970) Stunning procedures and meat quality. Proceedings of European Meeting of Meat Research Workers, 16: 341–350.
8. Weise, E-, Wormuth, H., Schutt-Abraham, I. & Levetzow, R. (1988) High voltage stunning of chickens and its effects on the quality of the meat. Fleischwirtschaft, 68: 1416–1420.
9. Zeller, W., Mettler, D. & Schatzmann, U. (1988) Studies into the stunning of slaughter poultry with carbon dioxide. Fleischwirtschaft, 68: 1308–1312.