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http://dx.doi.org/10.5536/KJPS.2022.49.1.1

Effect of Halal and Conventional Slaughtering Method with CO2 and N2 Gas Stunning on Physicochemical Traits of Chicken Breast Muscle and Small Intestine  

Song, Dong-Heon (Animal Products Research and Development Division, National Institute of Animal Science)
Alam, Shahbubul Muhammad (Animal Products Research and Development Division, National Institute of Animal Science)
Lee, Jeong-Ah (Animal Products Research and Development Division, National Institute of Animal Science)
Hoa, Van Ba (Animal Products Research and Development Division, National Institute of Animal Science)
Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science)
Kim, Hyoun Wook (Animal Products Research and Development Division, National Institute of Animal Science)
Jeon, JinJoo (Poultry Research Institute, National Institute of Animal Science)
Kang, Hwan Ku (Poultry Research Institute, National Institute of Animal Science)
Cho, Soo-Hyun (Animal Products Research and Development Division, National Institute of Animal Science)
Seol, Kuk-Hwan (Animal Products Research and Development Division, National Institute of Animal Science)
Publication Information
Korean Journal of Poultry Science / v.49, no.1, 2022 , pp. 1-8 More about this Journal
Abstract
We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO2, or N2 gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO2 treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N2 treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO2 treatment, the N2 treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N2 gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO2 gas treatment in the gas stunning method.
Keywords
chicken breast; animal-welfare; discoloration; nitrogen; carbon-dioxide stunning;
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Times Cited By KSCI : 1  (Citation Analysis)
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