Carcase and meat quality in broilers either killed with a gas mixture or stunned with an electric current under commercial processing conditions.
1. Carcase and meat quality were evaluated under commercial conditions in 400 broilers either killed with a mixture of 30% carbon dioxide and 60% argon in air or stunned with a 50 Hz AC with clipped sine wave. 2. Compared with electrical stunning, killing broilers with the gas mixture eliminated or substantially reduced the prevalence of carcase and meat quality defects. 3. The results also showed that killing broilers with a mixture of 30% carbon dioxide and 60% argon would enable filleting (deboning) to be performed at 4 h post mortem without adversely affecting the cook loss or texture of breast meat.
Raj
A B
AB
Division of Food Animal Science, University of Bristol, England.
Wilkins
L J
LJ
Richardson
R I
RI
Johnson
S P
SP
Wotton
S B
SB
D000003:Abattoirs / Q000592:standards*; D000280:Administration, Inhalation; D000818:Animals; D001128:Argon / Q000008:administration & dosage / Q000633:toxicity*; D001823:Body Composition / Q000502:physiology*; D002245:Carbon Dioxide / Q000008:administration & dosage / Q000633:toxicity*; D002645:Chickens / Q000502:physiology*; D004597:Electroshock / Q000401:mortality / Q000662:veterinary*; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D050723:Fractures, Bone / Q000453:epidemiology / Q000662:veterinary; D006470:Hemorrhage / Q000453:epidemiology / Q000662:veterinary; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology; D011201:Poultry Diseases / Q000453:epidemiology; D015995:Prevalence
D002245:Carbon Dioxide; D001128:Argon