Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass, and breast meat quality

Poultry Science

Volumn 82, Issue 1, 2003, Pages 163-168

  McNeal, W D ^a   Fletcher, D L ^a   Buhr, R J ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUSSELL RESEARCH CENTER   (United States)

Author keywords

Carcass quality; Decapitation; Electrical stunning; Meat quality

Indexed keywords

AVES;

ANIMAL; ARTICLE; BLEEDING; CHICKEN; COLOR; COMPARATIVE STUDY; ELECTRICITY; FEMALE; FOOD HANDLING; HEAD; MALE; MEAT; PH; QUALITY CONTROL; SLAUGHTERHOUSE;

ABATTOIRS; ANIMALS; CHICKENS; COLOR; ELECTRICITY; FEMALE; FOOD TECHNOLOGY; HEAD; HEMORRHAGE; HYDROGEN-ION CONCENTRATION; MALE; MEAT; QUALITY CONTROL;

EID: 0037269658     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.1.163     Document Type: Article

References (22)

1. American Veterinary Medical Association. 1993. Report of the AVMA panel on euthanasia. J. Am. Vet. Med. Assoc. 202:229-249.
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. Poult. Sci. 78:282-286.
4. Craig, E. W., and D. L. Fletcher. 1997. A comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality. Poult. Sci. 76:1178-1181.
5. Fletcher, D. L. 1999. Slaughter technology. Poult. Sci. 78:277-281.
6. Fletcher, D. L. 2000. Stunning of poultry. Proceedings of XXI World Poultry Congress, Montreal. WPSA, Montreal, Canada.
7. Gregory, N. G., and L. J. Wilkins. 1989. Effect of stunning current on carcass quality defects in chickens. Vet. Rec. 124:530-532.
8. Gregory, N. G., and S. B. Wotton. 1990. Effect of stunning on spontaneous physical activity and evoked activity in the brain. Br. Poult. Sci. 31:215-220.
9. Heath, G. B. S. 1983. The slaughter of broiler chickens. World's Poult. Sci. J. 40:151-159.
10. Heath, G. E., A. M. Thaler, and W. O. James. 1994. A survey of stunning methods currently used during slaughter of poultry in commercial poultry plants. J. Appl. Poult. Res. 3:297-302.
11. Jeacocke, R. E. 1977. Continuous measurements of the pH of the beef muscle in intact beef carcasses. J. Food Technol. 12:375-386.
12. Kettlewell, P. J., and R. N. Hallworth. 1990. Electrical stunning of chickens. J. Agric. Eng. Res. 47:139-151.
13. Li, Y., T. J. Siebenmorgen, and C. L. Griffis. 1993. Electrical stimulation in poultry: A review and evaluation. Poult. Sci. 72:7-22.
14. Maki, A., and G. W. Froning. 1987. Effect of post-mortem electrical stimulation on quality of turkey meat. Poult. Sci. 66:1155-1157.
15. Papinaho, P. A., and D. L. Fletcher. 1995. Effects of electrical stunning duration on post-mortem rigor development and broiler breast meat tenderness. J. Muscle Foods 6:1-8.
16. Papinaho, P. A., and D. L. Fletcher. 1996. The effects of stunning amperage and deboning time on early rigor development and breast meat quality of broilers. Poult. Sci. 75:672-676.
17. Qiao, M., D. L. Fletcher, D. P. Smith, and J. K. Northcutt. 2001. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poult. Sci. 80:676-680.
18. Sams, A. 1999a. Meat quality during processing. Poult. Sci. 78:798-803.
19. Sams, A. 1999b. Commercial implementation of postmortem electrical stimulation. Poult. Sci. 78:290-294.
20. SAS Institute. 1988. SAS/STAT Guide for Personal Computers. Version 6.03 Edition. SAS Institute Inc., Cary, NC.
21. Schutt-Abraham, I., H.-J. Wormuth, and J. Fessel. 1983. Electrical stunning of poultry in view of animal welfare and meat production. Pages 187-196 in Stunning of Animals for Slaughter. G. Eikelenbonnm, ed. Martinus Nijhoff, Boston, MA.
22. van Hoof, J. B. M. 1992. Final remarks and recommendations. Page 69 in Proceedings of the EC Workshop on Pre-Slaughter Handling and Stunning of Poultry, Brussels.