title: The effects of antemortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat.
abstract: Experiments were conducted to determine the combined effects of antemortem electrical stunning (STUN) and postmortem electrical stimulation (STIM) on breast muscle rigor development and meat quality attributes. Birds were either unstunned, stunned with low voltage (LV), or stunned with high current (HC) prior to conventional killing. Immediately after exsanguination, birds were either unstimulated, or were subjected to electrical stimulation with 12 1s on/1s off pulses of 440 V AC and allowed to bleed for 90 s to determine the effect of treatment on blood loss. Breast fillets (Pectoralis major) were removed from carcasses immediately after evisceration (0.25 h) or after aging in a static ice-water slush for 1 or 2 h, and analyzed for muscle pH, R-value (ratio of inosine to adenosine nucleotides), and sarcomere length. Raw breast meat color (CIELAB), cook loss, and shear values were determined on samples held at 2 C for 24 h. Results showed both STUN and STIM significantly affected blood loss, pH, R-value, sarcomere length, color, and shear, and there were significant STUN by STIM interactions. Blood loss was significantly lower for the HC STUN and all the STIM treatments. STIM at 440 V resulted in accelerated rigor development as measured by pH, R-value, and sarcomere length, similar to the unstunned or LV STUN samples, but different from the HC STUN birds. These results indicate that electrical stimulation may accelerate rigor most effectively following high current stunning, which tends to delay early rigor development.
authors: Department of Poultry Science, The University of Georgia, Athens 30602-2772, USA.
authors: E W
authors: EW
authors: Craig
authors: D L
authors: DL
authors: Fletcher
authors: P A
authors: PA
authors: Papinaho
mesh_terms: D000818:Animals; D002645:Chickens; D004558:Electric Stimulation; D005524:Food Technology / Q000379:methods*; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry; D012298:Rigor Mortis