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KMID : 1025520000420010101
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Journal of Animal Science and Technology
2000 Volume.42 No. 1 p.101 ~ p.108
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Effect of Electrical Stunnings on the Quality of Broiler Breast Meat during Slauhtering
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Yang M. H.
Park Heung-Kee
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Abstract
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This study was conducted to investigate the effect of electrical stunnings on bleeding rate and quality of broiler breast meat during slaughtering. Sixty broiler chicks were stunned by 0, 40 and 65 voltage with the same electrical frequency and stunning time at Halim Co. LTD. Total bleeding rate(%), bleeding rate(for the first 30 seconds) and bleeding time were recorded. Carotid or jugular veins of five broilers were manually cut and deboned in each treatment. The color value, pH, water holding capacity(WHC) and VBN were measured at 0, 2 and 3 days after storage at 4±1℃. Chicks treated with 65V, 255Hz, 15s showed the highest total bleeding rate(3.89±0.06%) and bleeding rate after 30s(79.84±0.80%) of all treatments. Lightness(L-value) and yellowness(b-value) of the color value were also significantly higher under the slaughtering of 65V, 255Hz, 15s than those of other treatments(P＜0.05). In contrast, redness(a-value) was the highest in non-stunning groups. After 3 days storage, pH and WHC of breast meat treated with 65V, 255Hz, 15s was higher than those of other treatments, whereas VBN was significantly lower compared to that of other treatments(P＜0.05). The results of this experiment confirmed that broiler chicks treated with 65V, 225Hz, 15s maximized bleeding rate and indicated that most blood was removed at the beginning of bleeding. The breast meat of this treatment also exhibited highest lightness(L-value) and yellowness(b-value) of color value. Thus, bleeding rate would be related with bleeding time, color value, pH, WHC and VBN.
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KEYWORD
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Electrical stunning, Bleeding rate, Color value, WHC, pH, VBN
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