NR ZBQD

AU Raj,A.B.M.; Grey,T.C.; Gregory,N.G.

TI Effect of early filleting on the texture of breast muscle of broilers stunned with argon-induced anoxia

QU British Poultry Science 1991; 32: 319-325

PT journal article

AB 1. Eighty broilers were stunned in batches of 10 with less than 1% oxygen (air displaced by argon) and their chilled breasts were filleted at 2, 3, 5 or 21 h (argon control) post-mortem. Twenty broilers were electrically stunned and their breasts filleted at 21 h post-mortem (electrical control). 2. Meat quality variables studied included pH of the pectoralis major muscle measured at 20 min post-mortem and at filleting, and texture at 24 h post-mortem. 3. Argon stunning resulted in a rapid early post-mortem pH fall, but there was no indication of heat toughening in the breast muscles. 4. Filleting at 2 h post-mortem, after argon stunning, resulted in 5% of the p. major muscles having greater than 4 kg yield force (slightly tough). 5. Although post-mortem ageing of argon stunned broilers improved the texture of breast muscle, it is inferred that filleting at 2 h post-mortem resulted in breast muscle with acceptable texture.

AD Raj,A.B.M.: UNIV BRISTOL,DEPT MEAT ANIM SCI,BRISTOL BS18 7DY,ENGLAND

SP englisch

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