Effects of electrical stunning frequency and voltage combinations on the presence of engorged blood vessels in goose liver

Turcsán, Z. S.; Varga, László; Szigeti, Jenő; Turcsán, J.; Csurak, I.; Szalai, M

doi:10.1093/ps/82.11.1816

Cited by 23 publications

(14 citation statements)

References 20 publications

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“…Inhibition of the reticular activating system (RAS) and somatosensory impulses have been attributed to the occurrence of unconsciousness (Heath et al, 1994). During electrical stunning, death may occur due to cardiac arrest and loss of oxygen to the brain (Turcsan et al, 2003). Further research focused on the role of somatosensory evoked potentials (SEP) utilising EEG and concluded that loss of SEPs could be related to brain failure and absence of pain perception (Gregory and Wotton, 1989;.…”

Section: Electrical Stunningmentioning

confidence: 99%

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Joseph

Schilling

Williams

et al. 2013

World's Poultry Science Journal

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Broiler stunning is conducted to produce a rapid onset of insensibility prior to slaughter. Though most broiler plants use electrical stunning applications, gas stunning, and low-atmosphere pressure stunning are also available for commercial applications. All three of these stunning methods are able to meet animal welfare requirements and produce meat with acceptable quality. However, each method differs in their mechanisms of stunning, rigor mortis patterns, and physical meat characteristics. In addition, gas stunning and low-atmosphere pressure stunning have received interest over the past decade as part of an effort to further improve animal welfare. Researchers have reported that gas and lowatmosphere pressure stunning both have potential advantages over electrical stunning with respect to broiler welfare and deboning time, which has been attributed to shackling post-stunning. This review paper will focus on these three stunning methods and their impact on animal welfare, physiology, rigor mortis patterns, carcass characteristics, and meat quality.Broiler welfare is an essential component of the broiler industry and must be taken into account from the time that the chick is hatched until slaughter at the processing plant. Broiler welfare is important because it gives respect to the life of the animal and maximises the quality of the resulting meat. The stunning and harvest procedures also

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Section: Electrical Stunningmentioning

confidence: 99%

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Joseph

Schilling

Williams

et al. 2013

World's Poultry Science Journal

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“…The same team compared various combinations of voltage and frequency during electrical water-bath stunning in geese. They demonstrated an increase in the visual quality of the liver with the use of current frequency above the usual 50 Hz AC (350 Hz) (Turcsá n et al, 2003). However, these data were obtained with individual currents ranging from 65 to 90 mA, which are far below the European recommendation of 130 mA per bird for an efficient stun of geese and ducks in a water bath (European Food Safety Authority (EFSA), 2004).…”

Section: Introductionmentioning

confidence: 99%

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Fernández

Lahirigoyen

Auvergne

et al. 2010

Animal

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This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ' foie gras'. The ducks (n 5 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO 2 (40%)-O 2 (30%)-N 2 (30%), for 2 min followed by phase 2, CO 2 . 85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n 5 40 per group). During the first 5 min after slaughter, the stunning techniques that did not kill the animals were associated with a high incidence of head movements (mechanical and electrical head-only stunning), convulsions and convulsive wing flapping (mechanical stunning), in both species. Consequently, the rate of post-mortem pH fall in breast muscle was enhanced and the meat was paler when measured at 24 h or 6 days post mortem ( L*, a*, b* coordinates). In ducks, the animals stunned in the water bath showed the lowest bleeding efficiency, compared to the three other procedures. In geese, the mechanical stunning allowed the highest recovery of blood compared to the CAS and the water-bath methods. Meat texture assessed instrumentally and fluid losses during storage and processing were not affected by the stunning method in any species. Sensory analysis showed a higher score for bloody appearance of raw meat in ducks stunned with the methods that kill before neck cutting (water-bath and CAS). This effect was, however, not linked to the rate of bleeding. The sensory properties of cooked meat were not affected by the stunning method. In both ducks and geese, CAS was associated with the lowest rate of fractures of humeral bone but CAS-stunned geese showed the most engorged wing veins. Overall, these results show the positive effect of CAS on the appearance defects of carcass and meat of ducks and geese, and, on the contrary, they confirm the detrimental effects of water-bath stunning on these criteria. However, the incidences on meat sensory qualities were scarce.

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“…The poultry industry has changed from providing mainly whole chickens for domestic consumption to producing cut and deboned poultry packed in bulk containers for domestic and export markets (16,22). Several studies have been done to determine the number of microorganisms in poultry slaughtering plants by sampling the carcass, equipment, and surfaces (11,13,24).…”

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confidence: 99%

Airborne Microbial Composition in a High-Throughput Poultry Slaughtering Facility

Liang

Tian

She

et al. 2013

Journal of Food Protection

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A high-throughput chicken slaughtering facility in Beijing was systematically investigated for numbers of airborne microorganisms. Samples were assessed for counts of aerobic bacteria, Staphylococcus aureus, total coliforms, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Salmonella. During a 4-month period (September to December 2011), samples were collected for 10 min three times daily (preproduction, production, and postproduction). Samples were collected for three consecutive days of each month with an FA-1 sampler from six sampling sites: receiving-hanging, soaking-scalding and defeathering, evisceration, precooling, subdividing, and packing. Humidity, temperature, wind velocity, and airborne particulates also were recorded at each sampling site and time. The highest counts of microorganisms were recorded in the initial stages of processing, i.e., the receiving-hanging and defeathering areas, with a definite decline toward the evisceration, prechilling, subdividing, and packing areas; the prechilling area had the lowest microbial counts of 2.4 × 10(3) CFU/m(3). Mean total coliforms counts ranged from 8.4 × 10(3) to 140 CFU/m(3). Maximum E. coli counts were 6.1 × 10(3) CFU/m(3) in the soaking-scalding and defeathering area. B. cereus, P. aeruginosa, and S. aureus represented only a small proportion of the microbial population (1,900 to 20 CFU/m(3)). L. monocytogenes and Salmonella were rarely detected in evisceration, precooling, subdividing, and packing areas. Our study identified the levels of bioaerosols that may affect chicken product quality. This finding could be useful for improved control of microbial contamination to ensure product quality.

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Effects of electrical stunning frequency and voltage combinations on the presence of engorged blood vessels in goose liver

Cited by 23 publications

References 20 publications

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Airborne Microbial Composition in a High-Throughput Poultry Slaughtering Facility

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