DOI QR코드

DOI QR Code

Effect of Different Stunning Time on Meat Quality of Broiler

육계 도축 시 전기 실신 시간이 육질에 미치는 영향

  • Chae, H.S. (National Livestock Research Institute, RDA) ;
  • Ahn, C.N. (National Livestock Research Institute, RDA) ;
  • Yoo, Y.M. (National Livestock Research Institute, RDA) ;
  • Ham, J.S. (National Livestock Research Institute, RDA) ;
  • Jeong, S.G. (National Livestock Research Institute, RDA) ;
  • Lee, J.M. (National Livestock Research Institute, RDA) ;
  • Choi, Y.I. (Dept. of Animal Science, Chungbuk National University)
  • Published : 2005.12.31

Abstract

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

육계의 도계과정 중에서 실신 전압을 50V, 255Hz로 고정하고 실신 시간을 변화시켜 닭고기의 육질에 미치는 영향과 저장 특성을 조사하여, 최적 실신 시간을 구하고자 실시하였다.실신시간에 따른 닭고기의 pH는 실신시간이 증가함에 따라 감소하는 경향을 나타내었으며, 육색에서 명도 및 적색도는 껍질, 가슴살, 다리살의 경우 실신시간이 증가할수록 높아지는 경향을 나타냈으나, 황색도는 껍질, 가슴살 및 다리살 부위에서 증가하는 경향을 나타냈으나, 날개에서는 거의 차이가 없었다. 가열감량은 실신시간이 증가할수록 증가하였으나 보수력은 반대의 경향을 나타내었으며, 전단력은 50V(5초)가 1.38kg/05$\cm^2$이였고 50V(11초)는 1.65kg/05$\cm^2$를 나타나 실신시간이 길어질수록 증가하는 경향을 나타내었다. 외관평가에서 닭고기 1등급 출현율은 실신시간이 증가하면서 약간 증가하는 경향을 나타내었으며, PSE는 전처리구에서 0.02% 이하로 낮은 발생율을 나타내었고, 혈흔은 50V, 5초 처리구에서 0.11cm로 다른 처리구 0.04cm 보다 약간 증가하는 경향을 나타내었다. 관능 특성은 50V, 8초간 실신하는 처리구에서 다즙성, 연도, 향미가 우수하였으나, 실신시간에 따라서 일정한 경향을 나타내지 않았다. 실신시간에 따른 닭고기의 저장성은 지방산패도를 나타내는 TBARS 값은 저장 3일에 50V, 5초 처리구는 0.39mgMA/kg, 8초 0.42mgMA/kg, 11초 0.33mgMA/kg로 실신 시간에 따라서 일정한 경향을 보이지 않았으나 실신시간이 가장 긴 11초 처리구에서 5, 8초 처리구보다 유의적으로 낮게 나타났다. 단백질변성도의 값을 나타내는 VBN가는 전압이 낮은 처리보다 높은 처리에서 증가폭이 컸으며 전체적으로는 저장기간이 길어짐에 따라 증가하는 경향을 나타내었다.

Keywords

References

  1. Ahn, C. N., Chae, H. S., Yoo, Y. M., Cho, S. H., Kim, Y. T., Lee, J. M. and Choi, Y. I. 2003. The effect of different electrical stunning methods on meat quality in broilers. Korean J. Food Sci. Ani. Resour. 23(3):221-226
  2. Boulgakova, L. W., Gorbataya, N. P, Ivanova, T. Y., Solsvyov, Y. G. and Shoumkov. E. G. 1977. Stress and meat quality. proc. Eur. Mtg. Meat Res. Workers. B7:10-19
  3. Carse, W. A. 1973. Meat quality and acceleration of post mortem glycolysis by electrical stimulation. J. Food Tech. 8:163-166 https://doi.org/10.1111/j.1365-2621.1973.tb01702.x
  4. Chae, H. S., Yoo, Y. M.. Ahn, C. N., Ham, J. S., Jeong, S. G., Lee, J. M. and Choi, Y. I. 2005. Survey of manager's perception of slaughter house for poultry grading. Korean J. Poult. Sci. 32(2): 107-112
  5. Froning, G. W. and Neelakantan, S. 1971. Emulsifying characteristics of pre-rigor and post-rigor muscle. Poultry Sci. 50:839-845 https://doi.org/10.3382/ps.0500839
  6. Laakkonen. E., Wellington, G. H. and Skerbon, J. W. 1970. Low temperature longtime heating of capacity, I. Changes in tenderness. water binding capacity, pH and amount of water-soluble component. J. Food Sci. 35: 175-182 https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  7. Ledward. D. A., Dickinson, R. F., Powell, V. H. and Shorthose, W. R. 1986. The colour and colour stability of beef longissimus dorsi and semimembranosus muscles after effective electrical stimulation. Meat Sci. 16:245-265 https://doi.org/10.1016/0309-1740(86)90037-9
  8. Lee, Y. B., Hargus, G. L.., Hagburg, E. C. and Forsythe, R. H. 1976. Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle. J. Food Sci. 41:1466-1469 https://doi.org/10.1111/j.1365-2621.1976.tb01197.x
  9. Louis, L.., Young, Buhr, R. J. and Russell, R. B. 1997. Effects of stunning duration on quality characterics of early deboned chicken fillets. Poultry Sci. 76:1052-1055
  10. Lyon, C. E., Hamm, D. and Thomson, J. E. 1985. pH and tenderness of broiler breast meat deboned various tines after chilling. Poultry Sci. 64:307-310 https://doi.org/10.3382/ps.0640307
  11. Lyon, C. E. and Lyon, B. G. 1990. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poultry Sci. 69:1420-1427 https://doi.org/10.3382/ps.0691420
  12. Lyon, B. G. and Lyon, C. E. 1991. Shear value ranges by instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Poultry Sci. 70: 188-191 https://doi.org/10.3382/ps.0700188
  13. Papinaho, P. A. and Fletcher, D. L.. 1996. The effects of stunning amperage and deboning time on early rigor development and breast meat quality of broilers. Poultry Sci. 75:672-676 https://doi.org/10.3382/ps.0750672
  14. SAS. SAS/STAT. 1998. SAS/STAT user's guide. Statistics. SAS Inst, Cary, NC
  15. Savell, J. W., McKeith, F. K. and Smith, G. C. 1981. Reducing post mortem aging time of beef with electrical stimulation. J. Food Sci. 46: 1777-1781 https://doi.org/10.1111/j.1365-2621.1981.tb04483.x
  16. Sinnhuber, R. O. and Yu, T. C. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Soc. 26:259-267
  17. Smith, G. C. 1985. Effects of electrical stimulation on meat quality, color, grade, heat ring and palatability. In Advances in meat research, Vol. 1, Electrical stimulation. Westport, Connecticut, AVI Publishing Company. 121-158
  18. Smulders, F. J. M., Eikelenboom, G. and van Logtestijin, I. G. 1983. The effect of electrical stimulation on the quality of dairy cows, In Proceedings of the 29th European meaeting of meat research workers, Parma, A14
  19. Stewart, M. K., Fletcher, D. L., Hamm, D. and Thomson, J. E. 1984. The influence of hot boning broiler breast muscle on pH decline and toughening. Poultry Sci. 63: 1935-1939 https://doi.org/10.3382/ps.0631935
  20. Troeger, K. and Woltersdorf, W. 1990. Electrical stunning and meat quality in the pig. Fleischwirtschaft. 70:901-904
  21. Troeger, K. and Woltersdorf, W. 1991. Gas anaesthesia of slaughter pigs. Fleischwirtschaft. 71: 1063-1068
  22. Unruch, J. A., Kastner, C. L., Kropf, D. H., Dikeman, M. E. and Hunt, M. C. 1986. Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability. Meat Sci. 18:281-293 https://doi.org/10.1016/0309-1740(86)90018-5
  23. Yang, M. H. and Park, H. K. 2000. Effect of electrical stunnings on the quality of broiler breast meat during slaughtering. Kor. J. Anim. Sci. 42(1) :101-108
  24. Young, L. L., Northcutt, J. K. and Lyon, C. E. 1996. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. Poultry Sci. 75:677-681 https://doi.org/10.3382/ps.0750677
  25. 高坂知久. 1975. 肉製品の 鮮度保持と 測定. 食品工業. 18(4):105-108
  26. 농림부고시. 2003. 축산물 등급판정 세부기준. 2003-14호, 계육 등급판정 기준편