title: Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass, and breast meat quality.
abstract: Four experiments were conducted to determine the effects of electrical stunning and decapitation on bird activity as well as carcass and meat quality. In Experiment 1, broilers were subjected to one of four stunning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of 1 to 4 with 1 being no activity and 4 being severe wing flapping and muscular contractions. Carcasses were also scored for red wing tips and broken bones. In Experiments 2 to 4, all birds were stunned prior to neck cut or decapitation. Carcasses were scored as described in Experiment 1 as well as measurements of blood loss, feather removal, and breast meat pH, color, cook loss, and tenderness. Based on carcass activity in Experiment 1, decapitation following stunning was similar to a conventional stun and unilateral neck cut, except there was almost no late activity (after 60 s) observed in the decapitated birds. Decapitation following stunning did not result in any consistent carcass quality defects compared to conventional killing in the four experiments. No differences were found in 24-h lightness values, yellowness, cook yield, tenderness, and ultimate pH between conventionally killed and decapitated birds. Blood loss and breast meat redness were inconsistent. These results indicate that high frequency stunning and decapitation may be an acceptable alternative to conventional slaughter based on carcass and meat quality and by ensuring an irreversible loss of consciousness.
authors.affiliation: Department of Poultry Science, University of Georgia, Athens, Georgia 30602-2772, USA.
authors.forename: W D
authors.initials: WD
authors.lastname: McNeal
authors.forename: D L
authors.initials: DL
authors.lastname: Fletcher
authors.forename: R J
authors.initials: RJ
authors.lastname: Buhr
mesh_terms: D000003:Abattoirs; D000818:Animals; D002645:Chickens; D003116:Color; D004560:Electricity; D005260:Female; D005524:Food Technology; D006257:Head; D006470:Hemorrhage; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat; D011786:Quality Control