Broiler stunning and meat quality

The effects of low-atmosphere stunning and deboning time on broiler breast meat quality.

A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical stunning was performed by applying 11.5 V, <0.05 mA, AC to DC current for 3 s for each broiler. Vacuum stunning was accomplished by exposing the birds to a low atmospheric pressure of 5...

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

Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler breast meat rigor development and meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking....

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

Four experiments were conducted to determine the effects of electrical stunning and decapitation on bird activity as well as carcass and meat quality. In Experiment 1, broilers were subjected to one of four stunning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of ...

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.

Two experiments were conducted to compare the effects of a 70:30 argon:carbon dioxide Modified Atmosphere Stun-Kill (MASK) system to both a low voltage (LV) and a high current (HC) electrical stunning and conventional killing system on broiler breast rigor development and meat quality. In Experiment 1, the effects on breast muscle pH and meat tenderness of the MASK system and the LV system were...

Electrical stunning of broiler chickens