Effect of Electrical Stunning on Postmortem Biochemical Changes and Tenderness in Broiler Breast Muscle

Lee, Yu Bang; Hargus, Gary L.; Webb, J. E.; Rickansrud, D. A.; Hagberg, Elroy C.

doi:10.1111/j.1365-2621.1979.tb03461.x

Cited by 59 publications

(19 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The application of electrical stunning has been associated with a decreased rate of post-mortem glycolysis. This is due to lower stress resulting from birds showing less fighting movements at the time of sacrifice (Lee et al, 1979;Thomson et al, 1986;Murphy et al, 1988). The pH response obtained experimentally (Y) and the estimated model (Ŷ) are shown in Table 3, while Table 4 presents the analysis of variance for models generated for the response functions.…”

Section: Water Holding Capacity (Whc) Measurementmentioning

confidence: 99%

“…Several studies have examined the relationship between electrical stunning and animal stress with emphasis on meat quality (Lee et al, 1979;Craig and Fletcher, 1997;Northcutt et al, 1998;Bilgili, 1999;Alvarado and Sams, 2000;Gregory, 2005) however thus far, this has not been established. Thus, the objective of the present study was to investigate the influence of electrical stunning on the animal's stress and the subsequent effect on meat quality.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

et al. 2015

View full text Add to dashboard Cite

The objective of this study was to investigate the influence of electrical water bath stunning treatments (pulsed direct current) on stress conditions of poultry meat. This was carried out by evaluating meat quality measured through the incidence of PSE (pale, soft, exudative) in broiler breast fillet meat. We applied the randomized factorial design 2 2 with three replications at the central point, with independent variables, including voltage (40, 80, 120 V) and electrical frequency (100, 400, 700 Hz). The response functions under study were pH, L*, a*, b*, WHC and incidence of PSE meat. Samples presenting with pH of ≤5.80 and L* of ≥53.0 were classified as PSE whereas those with 5.80＜pH＜6.00 and 44.0＜L*＜53.0 were considered normal. The fillets taken from birds without stunning presented 54.14% of PSE meat samples, which decreased to 25.0% with stunning. The response functions L* and incidence of PSE showed regression (P≤0.05) with good adjustment of experimental data to the proposed model. The lowest incidence of PSE meat was observed when voltage and frequency were at their highest levels. In poultry slaughter, the applied electric stunning voltage of 120 V with a frequency of 700 Hz was determined to be the most effective for inhibition of PSE development.

show abstract

Section: Water Holding Capacity (Whc) Measurementmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Post-mortem (PM) temperature was noted to be the most important processing factor affecting rigor mortis development and overall meat quality (Lee et al, 1979). De Fremery and Pool (1960) showed a rapid rate of PM glycolysis and the early onset of rigor mortis in birds exposed to PM temperatures of 37 to 41 o C during processing.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Yu¹,

Lee²,

Chen³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

The aim of this study was to compare the physicochemical changes of hot-boned chicken breast and leg muscles. Chicken breast and leg muscles from 56 broilers were excised within a 15 min post-mortem (PM) and stored at 20 o C. Physicochemical traits were determined at 0.5, 6, 12, and 24 h PM. The ultimate pH of leg muscle was higher than that of breast muscle (p<0.05). The content of glycogen in the breast muscle was relatively higher than that in the leg muscle until 6 h PM (p<0.05). R-values showing rigor mortis of breast and leg muscles were completed after or before 6 h PM. Breast muscle had less cooking loss than leg muscle (p<0.05). Drip loss did not significantly differ between breast and leg muscles with the exception of that at 6 h PM. The sarcomere length of leg muscle was relatively longer than that of breast muscle (p<0.05). The MFI of leg muscle was significantly lower than that of breast muscle (p<0.05). The shear force of leg muscle was lower than that of breast muscle at 6 and 12 h PM (p<0.05); however, that of both muscles did not significantly differ at 24 h PM.

show abstract

“…Many studies have been conducted on the influence of rigor temperature on muscle shrinkage, tenderness, and meat quality (Bendall, 1975;Honikel et al, 1986;Lee et al, 1979;Kang et al, 2006;Yu et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles

Yu¹,

Lee²,

Jeong³

et al. 2009

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at -1 o C and the other group was stored at 30 o C for 3 hr, and then all the samples were chilled at 2 o C until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at -

show abstract

Effect of Electrical Stunning on Postmortem Biochemical Changes and Tenderness in Broiler Breast Muscle

Cited by 59 publications

References 6 publications

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20℃

Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles

Contact Info

Product

Resources

About