Effect of different electrical stunning conditions on meat quality in broilers

نویسندگان

  • Saskia Simonovic
  • Michael A. Grashorn
چکیده

Electrical water bath stunning is still the dominant method in slaughtering of broilers. Usually, AC stunning is applied with a minimum current of 120 mA per bird according to the actual EU regulations for stunning of chicken. To investigate the impact of electrical stunning conditions on effectiveness of stunning more deeply in a first step various combinations of voltage, voltage frequency and current were tested for stunning success. In a second step the most efficient stunning conditions (DC 70-600 Hz, 100-200 mA; AC 70-600 Hz, 100-200 mA) were applied during broiler slaughtering. Carcass quality (blood loss, broken bones, bruises, hemorrhages) and meat quality (colour, cooking loss, texture) were determined. DC stunning resulted in higher blood loss and in fewer cases of red wing tips, broken wish bones and hemorrhages, whereas effects on meat quality criteria were minor.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle.

The objective of this study was to determine the effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle. Before slaughter, a total of 160 Arbor Acres broilers were randomly categorized into 2 replicate pens (80 broilers per pen) and every pen was randomly divided into 4 groups (free struggle, physical restraint...

متن کامل

Effect of electrical stunning current and frequency on meat quality, plasma parameters, and glycolytic potential in broilers.

This study was designed to determine the effect of electrical stunning variables (low currents and high frequencies) on meat quality, glycolytic potential, and blood parameters in broilers. A total of 54 broilers were stunned with 9 electrical stunning methods for 18 s using sinusoidal alternating currents combining 3 current levels (35 V, 47 mA; 50 V, 67 mA; and 65 V, 86 mA) with 3 frequencies...

متن کامل

Animal welfare concerns during the use of the water bath for stunning broilers, hens, and ducks.

European legislation demands that slaughter animals, including poultry, be rendered immediately unconscious and insensible until death occurs through blood loss at slaughter. This study addressed requirements for stunner settings (i.e., voltage, wave oscillation frequency) and response parameters (i.e., applied current, behavior) affecting effective water bath stunning. An inventory of current ...

متن کامل

Effects of feed deprivation and electrical, gas, and captive needle stunning on early postmortem muscle metabolism and subsequent meat quality.

The general method for stunning poultry before slaughter is by immersion of a chicken's head into an electrified waterbath. This method results in carcass and meat quality deficiencies. The major problems are hemorrhages and a delay in onset of rigor mortis, which increases the risk of cold shortening with early deboning. In two experiments, this study examines the early postmortem metabolism i...

متن کامل

Electroencephalograms and physical reflexes of broilers after electrical waterbath stunning using an alternating current.

Stunning efficiency of broilers after electrical waterbath stunning with an alternating current was assessed using electroencephalograms (EEG) and physical reflexes. Four hundred eighty-nine broilers (246 males and 243 females) were stunned in an electrical waterbath with a rectangular alternating stunning current of 60, 80, 100, 120, and 150 mA and frequencies of 70, 100, 200, 400, 800, and 1,...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2009