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KMID : 1024620030230030221
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Food Science of Animal Resources
2003 Volume.23 No. 3 p.221 ~ p.226
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The Effect of Different Electrical Stunning Method§ on Meat Quality in Broilers
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Ahn Chong-Nam
Chae H. S.
Yoo Y. M.
Cho S. H.
Choi Yang-Il
Lee Jong-Moon
Kim Young-Tae
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Abstract
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This study investigated the effect of different electrical stunning methods on pH, water holding capacity(WHC), cooking loss(CL), meat color and blood spot rate in broilers. One-hundred and forty broiler chickens were slaughtered by 50, 65 and 90 voltage with the same electrical frequency(255 Hz) and stunning time(5 sec) in commercial abattoir. The ultimate pH of leg muscle and WHC of breast muscle decreased with increasing the stunning voltage. However, there were no significant differences in ultimate pH, WHC and CL of breast muscle, and ultimate pH of leg muscle. Lightness(L*) and yellowness(b*) values of leg muscle stunned with 90V, 255 Hz, 5 sec were higher than those stunned with 50V, 255 Hz for 5 sec(p<0.05). But there were no significant differences in color value on skin, breast and wing muscle. Our experiments showed that change of stunning voltage affected some broiler meat quality parameters. However, further research is necessary to examine the effects of stunning condition on broiler meat quality.
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KEYWORD
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broiler, electrical stunning, meat color, blood spot
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