Electrical Stimulation in Poultry: A Review and Evaluation

Li, Yanbin; Siebenmorgen, T. J.; Griffis, C. L.

doi:10.3382/ps.0720007

Cited by 40 publications

(7 citation statements)

References 41 publications

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“…Previous studies have indicated that elevated temperatures or slower chilling rates may accelerate postmortem glycolysis and ultimate meat texture and functional properties [29,30,31,32,33,34,35,36,37]. Huezo et al [38] demonstrated that chilling method (air or immersion) had no effect on breast fillet tenderness when fillets are deboned 24 h postchill.…”

mentioning

confidence: 96%

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Huezo

Northcutt

Smith

et al. 2007

Journal of Applied Poultry Research

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A study was conducted to determine the effects of chilling method and postmortem aging time on broiler breast fillet quality. One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling and transported to the laboratory. Half of the carcasses were chilled by dry air, whereas the other half were chilled by water immersion. Immersion-chilled (IC) carcasses were divided into 3 groups (0, 1.67, and 24 h) based on postchill fillet aging time on the carcass. Air-chilled (AC) carcasses were divided into 2 groups based on fillet aging time (0 and 24 h postchill). Because AC requires more time to reach the same temperature, fillets removed immediately after chilling (0 h) were the same postmortem age as the 1.67 h IC fillets. Average pH values of IC and AC fillets were similar when fillets were aged for the same length of time postmortem. Method of chilling had no effect on raw breast fillet color; however, postmortem aging time had a slight but significant effect on fillet lightness. Shear values of IC fillets removed 0 and 1.67 h after chilling were similar and corresponded to sensory panel categories of slightly tough to tough (>8 kg/g). Shear values of AC fillets deboned at 0 h (8.4 kg/g) were slightly lower but not significantly different than the shear values for IC fillets (10.3 kg/g) aged for the same length of time (1.67 h). After 24 h of aging, shear values for IC and AC fillets were <8 kg/g and corresponded to sensory panel categories of tender to very tender. Cook yield (%) of AC fillets was significantly higher than cook yield (%) of IC fillets for all deboning times. Results show that air chilling has an accelerating effect on rigor mortis onset, but postchill aging time is required to maximize the proportion of tender meat.

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confidence: 96%

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Huezo

Northcutt

Smith

et al. 2007

Journal of Applied Poultry Research

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“…Post-mortem electrical stimulation (ES) has been studied as a means of alleviating some of the toughness associated with early harvested meat (Li et al, 1993). As with red meat, ES can help to alleviate textural problems in poultry meat.…”

Section: Electrical Stimulationmentioning

confidence: 99%

“…As with red meat, ES can help to alleviate textural problems in poultry meat. Different methods of applying ES as well as various voltages and amperages have been evaluated (Li et al, 1993). In broilers, ES seeks to reduce the toughness of meat that is deboned prior to the normal aging period.…”

Section: Electrical Stimulationmentioning

confidence: 99%

Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Naveena

Kiran²,

Mendiratta

2013

World's Poultry Science Journal

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Meat colour and tenderness are considered as two of the most important quality attributes influencing consumer's purchasing and repurchasing decisions respectively. This review discusses the importance of poultry meat quality with reference to texture/tenderness. The manuscript includes different factors affecting poultry meat texture, methods for improving tenderness, ultra structural changes, and comparison of up-to-date tenderisation methodologies available in the literature are discussed. The tenderising efficacy, advantages and disadvantages of various physical, chemical, enzymatic characteristics and their synergistic effects in poultry meat is narrated. This review provides comprehensive information for poultry processors, retailers and consumers and gives an overall view to researchers.Poultry meat toughness: B.M. Naveena et al.

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“…This has arisen primarily because of the widely different ES variables used by different workers and the lack of sufficient detail on muscle pH fall and chilling rates (Jones and Grey, 1989;Li et al, 1993;Lyon and Buhr, 1999). In addition, broiler carcases have a much faster rate of post-mortem glycolysis than mammalian carcases (Grey et al, 1974;Dunn et al, 1993b) and widely variable initial pH values (Dunn et al, 1995).…”

Section: Introductionmentioning

confidence: 98%

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

Gault¹,

Burns²,

Tolland³

et al. 2000

British Poultry Science

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1. The influence of different rates of wing flapping on the rate of post-mortem glycolysis in the Pectoralis major (PMI) muscles of commercially-processed broilers was investigated. This was achieved by applying 300 pulses of low voltage electrical stimulation (ES) shortly after slaughter at various frequencies and pulse widths. The rate of post-mortem glycolysis was assessed by measuring muscle pH values at 20 min post mortem (pH(20 min)). 2. ES gave a mean pH(20 min) value of 6.01, significantly lower than that of the control carcases which had a mean value of 6.45. Within ES treatments, variation in pulse frequency between 1/s and 10/s and in pulse width from 5 to 20 ms had no influence on pH(20 min) values as measured by direct probe. However, differences between mean pH(20 min) values attributable to pulse frequency were detected when measured by the iodoacetate method. 3. A further experiment was carried out to determine how different rates of wing flapping would affect the eating quality of PM muscles from commercially-processed broilers stored at chill temperatures for 24 h post mortem. This was achieved by using pulse frequencies of 1/s, 5/s and 10/s, all other ES variables being standardised. Pulse frequency had no effect on ultimate pH, sarcomere length, cooking loss or tenderness of PM muscle compared to controls. 4. We concluded that the rate of wing flapping post-slaughter has no effect, per se, on the extent of post-mortem glycolysis in broiler PM muscle or on its subsequent meat quality assessed after holding the carcases under chill storage conditions for 24 h.

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Electrical Stimulation in Poultry: A Review and Evaluation

Cited by 40 publications

References 41 publications

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Post harvest technologies to deal with poultry meat toughness, with reference to spent birds

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

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