The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Animal

Volumn 4, Issue 1, 2010, Pages 128-138

  Fernandez, X ^a,b,c   Lahirigoyen, E ^a,b,c   Auvergne, A ^a,b,c   Molette, C ^a,b,c   Bouillier Oudot, M ^a,b,c  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

^c UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Carcass quality; Ducks; Geese; Meat quality; Stunning method

Indexed keywords

ANAS; ANATIDAE; ANIMALIA; ANSER;

EID: 76849108588     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731109990851     Document Type: Article

References (31)

1. Bendall JR 1973. Post mortem changes in muscle. In Structure and function of muscle (ed. GH Bourne), pp. 243-309.
2. Academic Press, New York.
3. Bergmeyer HU 1974. In Methods of enzymatic analysis (ed. GH Bourne), pp. 1127, 1196, 1238, 1464. Academic Press, New York.
4. Beyssen C, Babilé R and Fernandez X 2004. Effect of current intensity during 'head-only' electrical stunning on the brain function in force-fed ducks. Animal Research 53, 155-161.
5. Channon HA, Payne AM and Warner RD 2002. Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Science 60, 63-68.
6. Channon HA, Payne AM and Warner RD 2003. Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2. Meat Science 65, 1325-1333.
7. Dalrymple RH and Hamm R 1973. A method for the extraction of glycogen and metabolites from a single muscle sample. Journal of Food Technology 8, 439-444.
8. European Food Safety Authority (EFSA) 2004. Welfare aspects of animal stunning and killing methods. Scientific Report of the Scientific Panel for Animal Health and Welfare, pp. 116-152.
9. Fernandez X, Leprettre S, Dubois JP, Auvergne A and Babilé R 2003. The influence of current parameters during the water-bath stunning of overfed geese (Anser anser) on blood loss and on fatty liver and meat downgrading. Animal Research 52, 383-397.
10. Fernandez X, Auvergne A, Santacruz B, Seidlinger S, Leprettre S, Dubois JP and Babilé R 2006. Réponses comportementales des canards et des oies gavés à diffé rentes procédures d'é tourdissement en atmosphè re modifiée et à diffé rents mé langes gazeux. In Comptes Rendus des 7èmes Journé es de la Recherche sur les Palmipè des à Foie Gras, Arcachon, 18-19 Octobre, pp. 74-77.
11. Hillebrand S, Lambooy E and Veerkamp CH 1996. The effects of alternative electrical and mechanical stunning methods on haemorrhaging and meat quality of broiler breast and thigh muscles. Poultry Science 75, 664-671.
12. Honikel K 1998. Reference methods for the assessment of the physical characteristics of meat. Meat Science 49, 447-457. (Pubitemid 128179713)
13. Jeacocke RE 1977. Continuous measurement of the pH of beef muscle in intact beef carcass. Journal of Food Technology 12, 375-386.
14. Kamoun M and Culioli J 1989. Influence of ageing on the mechanical properties of bovine cooked meat. Sciences des Aliments 9, 3-18.
15. Kotula AW and Helbacka NV 1966. Blood retained by chicken carcasses and cut up parts as influenced by slaughter method. Poultry Science 45, 404-410.
16. Lambooij E and Pieterse C 1997. Alternative stunning methods for poultry. In Proceedings Symposium ''Alternative stunning methods for poultry'' (ed. E Lambooij), ID-DLO nr: 97.037, Lelystad, The Netherlands, 19 November 1997, pp. 7-14.
17. Lepetit J, Salé P and Ouali A 1986. Post-mortem evolution of rheological properties of the myofibrillar structure. Meat Science 16, 161-174.
18. Leprettre S, Babilé R, Auvergne A, Dubois JP, Manse H and Verdier M 1997. Food restriction in Landese geese breeding: influences on growth and carcass composition during the growing period and after force-feeding. In Proceedings of the 11th European Waterfowls Symposium, World Poultry Science Association, Nantes, France, pp. 569-574.
19. Molee W, Bouillier-Oudot M, Auvergne A and Babilé R 2005. Changes in lipid composition of hepatocyte plasma membrane induced by overfeeding in duck. Comparative Biochemistry and Physiology, Part B 141, 437-444.
20. Monin G and Sellier P 1985. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post mortem period: the case of the Hampshire breed. Meat Science 13, 49-63.
21. Mouchoniè re M, Le Pottier G and Fernandez X 1999. The effect of current frequency during waterbath stunning on the physical recovery and rate and extent of bleed out in turkeys. Poultry Science 78, 485-489.
22. Poole GH and Fletcher DL 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 Science 77, 342-347.
23. Raj ABM 1995. Poultry stunning/killing methods: effects on carcass and meat quality. In Proceedings of the 12th WPSA European Symposium on the Quality of Poultry Meat, Zaragoza, Spain, pp. 289-297.
24. Raj ABM and Johnson SP 1997. Effect of the method of killing, interval between killing and neck cutting and blood vessels cut on blood loss in broilers. British Poultry Science 30, 190-194.
25. Raj ABM, Grey TC, Audsely AR and Gregory NG 1990. Effect of electrical and gaseous stunning on the carcase and meat quality of broilers. British Poultry Science 31, 725-733.
26. Raj ABM, Richardson RI, Wilkins LJ and Wotton SB 1998. Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions. British Poultry Science 39, 404-407.
27. Santé V, Le Pottier G, Astruc T, Mouchoniè re M and Fernandez X 2000. Effect of stunning current frequency on carcass downgrading and meat quality of turkey. Poultry Science 79, 1208-1214.
28. SAS Institute 1989. SAS R User's Guide for personal computers. Release 6.03. SAS Institute Inc., Cary, NC.
29. Turcsá n ZS, Szigeti J, Varga L, Farkas L, Birká s E and Turcsá n J 2001. The effects of electrical and controlled atmosphere stunning methods on meat and liver quality of geese. Poultry Science 80, 1647-1651.
30. Turcsá n ZS, Varga L, Szigeti J, Turcsá n J, Csurá k I and Szalai M 2003. Effects of electrical stunning frequency and voltage combinations on the presence of engorged blood vessels in goose liver. Poultry Science 82, 1816-1819.
31. Warriss PD 1987. The effect of time and conditions of transport and lairage on pig meat quality. In Evaluation and control of meat quality in pigs. Proceedings of the Seminar in the CEC Agricultural Research Programme, Dublin, Ireland, 21-22 November 1985, pp. 245-264.