NR ZBIN

AU Young,L.L.; Buhr,R.J.

TI Effects of stunning duration on quality characteristics of early deboned chicken fillets

QU Poultry Science 1997 Jul; 76(7): 1052-5

PT journal article

AB The objective of this study was to determine effects of electrical stunning duration on quality of broiler chicken fillets. Seventy-two broiler chickens were electrically stunned for 0, 2, 4, 6, 8, or 10 s, slaughtered, and chilled. After 1 h post-mortem, both pectoral muscles were excised and cooked. Cooking loss, pH, cooked color values, and shear values were measured. As stunning time increased, pH and shear values significantly increased. Except for a small but significant increase in yellowness, color values were unaffected by stunning duration. Cooking loss was unaffected by stunning duration. These data indicate that stunning duration can affect post-mortem muscle metabolism as measured by pH change. Therefore, control of the process of slaughtering broilers requires careful regulation of stunning duration.

AD Richard B. Russell Agricultural Research Center, USDA-Agricultural Research Service, Athens, Georgia 30604-5677, USA.

SP englisch

PO USA

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