Browse > Article
http://dx.doi.org/10.5187/JAST.2005.47.6.1017

Effect of Different Stunning Time on Meat Quality of Broiler  

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)
Publication Information
Journal of Animal Science and Technology / v.47, no.6, 2005 , pp. 1017-1024 More about this Journal
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.
Keywords
Broiler; Stunning time; Meat quality;
Citations & Related Records
연도 인용수 순위
  • Reference
1 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   DOI
2 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
3 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   DOI
4 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   DOI
5 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   DOI   ScienceOn
6 SAS. SAS/STAT. 1998. SAS/STAT user's guide. Statistics. SAS Inst, Cary, NC
7 Carse, W. A. 1973. Meat quality and acceleration of post mortem glycolysis by electrical stimulation. J. Food Tech. 8:163-166   DOI
8 高坂知久. 1975. 肉製品の 鮮度保持と 測定. 食品工業. 18(4):105-108
9 농림부고시. 2003. 축산물 등급판정 세부기준. 2003-14호, 계육 등급판정 기준편
10 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
11 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
12 Froning, G. W. and Neelakantan, S. 1971. Emulsifying characteristics of pre-rigor and post-rigor muscle. Poultry Sci. 50:839-845   DOI
13 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   DOI   ScienceOn
14 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   DOI   ScienceOn
15 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   DOI
16 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
17 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
18 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   DOI
19 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   DOI
20 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
21 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
22 Troeger, K. and Woltersdorf, W. 1991. Gas anaesthesia of slaughter pigs. Fleischwirtschaft. 71: 1063-1068
23 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
24 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   DOI
25 Troeger, K. and Woltersdorf, W. 1990. Electrical stunning and meat quality in the pig. Fleischwirtschaft. 70:901-904
26 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   DOI   ScienceOn