The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality
ثبت نشده
چکیده
Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, b analysis) and sensory evaluation. The results were then analysed for statistical differences using the Mann-Whitney Test on SPSS.
منابع مشابه
Stunning systems of poultry species
Introduction In the distant past large animals were sometimes stunned by a heavy blow on the head where poultry was decapitated before slaughter During the last century concern for animal welfare increased. Concussion stunning was deemed not satisfactory, and improved stunning methods were developed. Stunning by captive bolt was introduced at the end of the 19th century, electrical stunning at ...
متن کاملComparison 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...
متن کاملThe effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality.
This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French 'foie gras'. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bo...
متن کاملThe Comparison of the Effect of Essential Oils Blend with Probiotic and Flavomycin on Humoral Immune Response, Meat Quality and Some Blood Parameters in Broiler Chickens
The purpose of this experiment was to compare the effects of essential oils blend with probiotic and Flavomycin as antibiotic growth promoter on humoral immunity, meat quality, and some blood parameters in broiler chickens. A total of 288 day old Ross 308 strain broiler chicks based on a completely randomized design was allocated to four treatments with four replicates and 18 birds in each repl...
متن کاملGrowth Traits, Breast Meat Yield and Quality of Broiler Genotypes under Hot Conditions
The study evaluated the body weight during growth (BWG), body weight at slaughter (BWS), breast meat yield (BMYg), percent breast meat yield (BMY) and breast meat quality (colour and drip loss) of genetically featherless (scsc) broilers compared to their feathered sibs under hot conditions. Two hundred featherless chicks and 200 feathered sibs were reared under hot conditions in two rooms (aver...
متن کامل