Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat

Poultry Science

Volumn 82, Issue 8, 2003, Pages 1352-1355

  McNeal, W D ^a   Fletcher, D L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breast meat quality; Broiler; Decapitation; Slaughter; Stunning

Indexed keywords

AVES;

ADENINE NUCLEOTIDE; PURINE NUCLEOTIDE;

ANIMAL; ANIMAL DISEASE; ARTICLE; CADAVER; CHEMISTRY; COLD; COLOR; ELECTRICITY; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; PH; POULTRY; QUALITY CONTROL; SKELETAL MUSCLE; TIME;

ADENINE NUCLEOTIDES; ANIMALS; COLD; COLOR; ELECTRICITY; FOOD HANDLING; HEAT; HYDROGEN-ION CONCENTRATION; INOSINE NUCLEOTIDES; MEAT; MUSCLE, SKELETAL; POULTRY; QUALITY CONTROL; RIGOR MORTIS; TIME FACTORS;

EID: 0642310450     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.8.1352     Document Type: Article

References (25)

1. Craig, E. W., and D. L. Fletcher. 1997. A comparison of high current and low voltage electrical stunning effects on broiler breast rigor development and meat quality. Poult. Sci. 76:1178-1181.
2. Craig, E. W., D. L. Fletcher, and P. A. Papinaho. 1999. The effects of antemortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat. Poult. Sci. 78:490-494.
3. Fleming, B. K., G. W. Froning, M. M. Beck, and A. A. Sosnicki. 1991. The effect of carbon dioxide as a preslaughter stunning method for turkeys. Poult. Sci. 70:2201-2206.
4. Gregory, N. G. 1993. Causes of downgrading in chickens, turkeys and ducks. Broiler Ind. 56:42-45.
5. Honikel, K. O., and C. Fischer. 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42:1633-1636.
6. Jeacocke, R. E. 1977. Continuous measurements of the pH of the beef muscle in intact beef carcasses. J. Food Technol. 12:375-386.
7. 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. Poult. Sci. 78:139-143.
8. Kim, J. W., D. L. Fletcher, and D. R. Campion. 1988. Research note: effect of electrical stunning and hot boning on broiler breast meat characteristics. Poult. Sci. 67:674-676.
9. Kotula, A. W., and N. V. Helbacka. 1966. Blood retained by chicken carcases and cut-up parts as influenced by slaughter method. Poult. Sci. 45:404-410.
10. Kuenzel, W. J., and A. L. Ingling. 1977. A comparison of plate stunners, A. C. and D. C. circuits for maximizing bleed-out in poultry processing. Poult. Sci. 56:2087-2090.
11. Lambooij, E., C. Pieterse, S. J. W. Hillebrand, and G. B. Dijksterhnis. 1999. The effects of captive bolt stunning, and restraining methods on broiler meat quality. Poult. Sci. 78:600-607.
12. Lee, Y. B., G. L. Hargus, J. E. Webb, D. A. Rickansruci, and E. C. Hagberg. 1979. Effect of electrical stunning on postmortem biochemical changes and tenderness in broiler breast muscle. J. Food Sci. 44:1121-1128.
13. McNeal, W. D., D. L. Fletcher, and R. J. Buhr. 2002. Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass and breast meat quality. Poult. Sci. 82:163-168.
14. Mohan Raj, A. B., and N. G. Gregory. 1990. Investigation into the batch stunning/killing of chickens using carbon dioxide or argon-induced hypoxia. Res. Vet. Sci. 49:364-366.
15. Murphy, B. D., R. J. Hasiak and J. G. Sebranek. 1988. Effect of antemortem electrical stunning on functional properties of turkey muscle. Poult. Sci. 67:1062-1068.
16. Papinaho, P. A., and D. L. Fletcher. 1995a. Effects of electrical stunning duration on postmortem rigor development and broiler breast meat tenderness. J. Muscle Foods 6:1-8.
17. Papinaho, P. A., and D. L. Fletcher. 1995b. Effect of stunning amperage on broiler muscle rigor development and meat quality. Poult. Sci. 74:1527-1532.
18. 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.
19. Papinaho P. A., D. L. Fletcher, and R. J. Buhr. 1995. Effect of electrical stunning amperage and peri-mortem struggle on broiler breast rigor development and meat quality. Poult. Sci. 74:1533-1539.
20. Poole, G. H., and D. L. Fletcher. 1998. A comparison of a modified atmosphere stunning-killing system to conventional slaughter on broiler breast muscle rigor development. Poult. Sci. 77:342-347.
21. SAS Institute. 1988. SAS/STAT Guide for Personal Computers. Version 6.03 ed. SAS Institute Inc., Cary, NC.
22. Thomson, J. E., C. E. Lyon, D. Hamm, J. A. Dickens. 1986. Effects of electrical stunning and hot deboning on broiler breast meat quality. Poult. Sci. 65:1715-1719.
23. Schutt-Abraham, I., H.-J. Wormuth, and J. Fessel. 1983. Electrical stunning of poultry in view of animal welfare and meat production. Pages 196-197 in Stunning of Animals for Slaughter, G. Eikelenboom, ed. Martinas Nijhoff, Boston.
24. 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.
25. Zocchi, C., and A. R. Sams. 1999. Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times. Poult. Sci. 78:495-498.