The effects of electrical and controlled atmosphere stunning methods on meat and liver quality of geese

Poultry Science

Volumn 80, Issue 11, 2001, Pages 1647-1651

  Turcsan Zs ^a   Szigeti, J ^b   Varga, L ^b   Farkas, L ^b   Birkas E ^c   Turcsan J ^a  

^a Merian Orosháza Inc   (Hungary)

^b UNIVERSITY OF WEST HUNGARY   (Hungary)

^c Hungerit Inc   (Hungary)

Author keywords

Goose; Hemorrhage; Liver quality; Meat quality; Stunning

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ANIMAL; ANIMAL WELFARE; ARTICLE; COLOR; COMPARATIVE STUDY; ELECTRICITY; FOOD; FOOD HANDLING; GOOSE; LIVER; METHODOLOGY; PAIN; SKELETAL MUSCLE; STANDARD; VASCULARIZATION;

ANIMAL; ANIMAL WELFARE; CARBON DIOXIDE; COLOR; COMPARATIVE STUDY; ELECTRICITY; FOOD HANDLING; GEESE; LIVER; MUSCLE, SKELETAL; OXYGEN; PAIN; POULTRY PRODUCTS;

EID: 0035514501     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.11.1647     Document Type: Article

References (42)

1. Alisch, J., and J. Obdam, 1992. Electrical stunning of broilers, welfare and meat quality aspects. Pages 53-57 in: Proceedings of the EC Workshop on Pre-Slaughter Handling and Stunning of Poultry. CEC, Brussels, Belgium.
2. Bilgili, S. F., 1992. Electrical stunning of broilers - Basic concepts and carcass quality implications: A review. J. Appl. Poult. Res. 1:135-146.
3. Bilgili, S. F., 1999. Recent advances in electrical stunning. Poultry Sci. 78:282-286.
4. Coenen, A., A. Smit, L. Zhonghua, and G. Van Luijtelaar, 2000. Gas mixtures for anaesthesia and euthanasia in broiler chickens. World's Poult. Sci. J. 56:225-234.
5. Craig, E. W., and D. L. Fletcher, 1995. A comparison of European (EC) and U.S. electrical stunning systems on broiler carcass and meat quality. Poultry Sci. 74(Suppl. 1):30. (Abstr.).
6. Drewniak, E. E., E. R. Bausch, and L. L. Davis, 1955. Carbon dioxide immobilization of turkeys before slaughter. USDA Circular 958, USDA, Washington, DC.
7. European Union, 1993. Council Directive 93/119/EC of 22 December 1993 on the protection of animals at the time of slaughter or killing. Off. J. Eur. Comm. L340:21-34.
8. Fletcher, D. L., 1999. Slaughter technology. Poultry Sci. 78:277-281.
9. Fricker, C., and H. R. Müller, 1981. Die elektrische Betäubung von Hühnern mit Wechselstrom von 50 Hz, deren Einfluss auf die Herzaktivität für den Ausblutungsgrad. Berl. Munch. Tierarztl. 94:108-111.
10. Gerritzen, M. A., E. Lambooij, S. J. W. Hillebrand, J. A. C. Lankhaar, and C. Pieterse, 2000. Behavioral responses of broilers to different gaseous atmospheres. Poultry Sci. 79:928-933.
11. Göksoy, E. O., L. K. McKinstry, L. J. Wilkins, I. Parkman, A. Phillips, R. I. Richardson, and M. H. Anil, 1999. Broiler stunning and meat quality. Poultry Sci. 78:1796-1800.
12. Gregory, N. G., 1992. Stunning of broilers. Pages 345-349 in: Proceedings of XIX World's Poultry Congress. WPSA, Amsterdam, The Netherlands.
13. Gregory, N. G., and L. J. Wilkins, 1989. Effect of stunning current on carcass quality in chickens. Vet. Rec. 124:530-532.
14. Gregory, N. G., L. J. Wilkins, and S. B. Wotton, 1991. Effect of electrical stunning frequency on ventricular fibrillation, downgrading and broken bones in broilers, hens and quails. Br. Vet. J. 147:71-77.
15. Gregory, N. G., and S. B. Wotton, 1986. Effect of slaughter on the spontaneous and evoked activity of the brain. Br. Poult. Sci. 27:195-205.
16. Hillebrand, S. J. W., E. Lambooy, and C. H. Veerkamp, 1996. The effects of alternative electrical and mechanical stunning methods on hemorrhaging and meat quality of broiler breast and thigh muscles. Poultry Sci. 75:664-671.
17. Hoen, T., and J. Lankhaar, 1999. Controlled atmosphere stunning of poultry. Poultry Sci. 78:287-289.
18. Hoenderken, R., B. Lambooy, A. E. J. M. Van den Bogaard, and S. J. W. Hillebrand, 1994. Tierschutzgerechte Gasbetäubung von Geflügel. Fleischwirtschaft 74:497-500.
19. Kang, I. S., and A. R. Sams, 1999. Bleedout efficiency, carcass damage, and rigor mortis development following electrical stunning or carbon dioxide stunning on a shackle line. Poultry Sci. 78:139-143.
20. Kotula, A. W., E. E. Drewniak, and L. L. Davis, 1957. The effect of carbon dioxide immobilization on the bleeding of chickens. Poultry Sci. 36:585-589.
21. Kranen, R. W., E. Lambooij, C. H. Veerkamp, T. H. Van Kuppevelt, and J. H. Veerkamp, 2000. Haemorrhages in muscles of broiler chickens. World's Poult. Sci. J. 56:93-126.
22. Kranen, R. W., C. H. Veerkamp, E. Lambooy, T. H. Van Kuppevelt, and J. H. Veerkamp, 1996. Hemorrhages in muscles of broiler chickens: The relationships among blood variables at various rearing temperature regimens. Poultry Sci. 75:570-576.
23. Lambooij, E., C. Pieterse, S. J. W. Hillebrand, and G. B. Dijksterhuis, 1999. The effects of captive bolt and electrical stunning, and restraining methods on broiler meat quality. Poultry Sci. 78:600-607.
24. Northcutt, J. K., R. J. Buhr, and L. L. Young, 1998. Influence of preslaughter stunning on turkey breast muscle quality. Poultry Sci. 77:487-492.
25. Poole, G. H., and D. L. Fletcher, 1998. Comparison of a modified atmosphere stunning-killing system to conventional electrical stunning and killing on selected broiler breast muscle rigor development and meat quality attributes. Poultry Sci. 77:342-347.
26. Raj, M., 1998. Welfare during stunning and slaughter of poultry. Poultry Sci. 77:1815-1819.
27. Raj, A. B. M., and N. G. Gregory, 1991. Efficiency of bleeding of broilers after gaseous or electrical stunning. Vet. Rec. 128:127-128.
28. Raj, A. B. M., T. C. Grey, A. R. Audsely, and N. G. Gregory, 1990. Effect of electrical and gaseous stunning on the carcase and meat quality of broilers. Br. Poult. Sci. 31:725-733.
29. Raj, A. B. M., and G. R. Nute, 1995. Effect of stunning method and filleting time on sensory profile of turkey breast meat. Br. Poult. Sci. 36:221-227.
30. Sante, V., G. Le Pottier, T. Astruc, M. Mouchoniere, and X. Fernandez, 2000. Effect of stunning current frequency on carcass downgrading and meat quality of turkey. Poultry Sci. 79:1208-1214.
31. Savenije, B., E. Lambooij, C. Pieterse, and J. Korf, 2000. Electrical stunning and exsanguination decrease the extracellular volume in the broiler brain as studied with brain impedance recordings. Poultry Sci. 79:1062-1066.
32. Sparrey, J. M., and P. J. Kettlewell, 1994. Shackling of poultry: is it a welfare problem? World's Poult. Sci. J. 50:167-176.
33. StatSoft, 1994. STATISTICA™ for Windows®. Version 4.5. StatSoft Inc., Tulsa, OK.
34. Szigeti, J., Zs. Turcsán, E. Birkás, F. Bonyhádi, and A. Varga, 1999. Relationship of increase in body weight, fattened liver weight and liver quality in geese of different breeds, determined on the basis of force feeding methods. Acta Aliment. Hung. 28:251-260.
35. Tserveni-Gousi, A. S., A. B. M. Raj, and M. O'Callaghan, 1999. Evaluation of stunning/killing methods for quail (Coturnix japonica): bird welfare and carcase quality. Br. Poult. Sci. 40:35-39.
36. Uijttenboogaart, T., 1999. European perspective on poultry slaughter technology. Poultry Sci. 78:295-297.
37. Veerkamp, C. H., A. H. H. Rincker, C. Pieterse, and A. W. de Vries, 1987. Onderzoek naar de verdovingscondities op de kwaliteit van slachtkuikens. Spelderholt Institute for Poultry Research, Publication 469, Beekbergen, The Netherlands.
38. Wilkins, L. J., N. G. Gregory, and S. B. Wotton, 1999. Effectiveness of different electrical stunning regimens for turkeys and consequences for carcase quality. Br. Poult. Sci. 40:478-484.
39. Wilkins, L. J., N. G. Gregory, S. B. Wotton, and I. D. Parkman, 1998. Effectiveness of electrical stunning applied using a variety of waveform-frequency combinations and consequences for carcase quality in broiler chickens. Br. Poult. Sci. 39:511-518.
40. Young, L. L., and R. J. Buhr, 1997. Effects of stunning duration on quality characteristics of early deboned chicken fillets. Poultry Sci. 76:1052-1055.
41. Young, L. L., J. K. Northcutt, and C. E. Lyon, 1996. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. Poultry Sci. 75:677-681.
42. Zeller, W., D. Mettler, and U. Schatzmann, 1988. Studies into the stunning of slaughter poultry with carbon dioxide. Fleischwirtschaft 68:1308-1312.