NR ZBXZ

AU Fletcher,D.L.

TI Meat quality aspects of pre-rigor treatments

QU Proceedings EC Workshop on pre-slaughter handling and stunning of poultry, Brussels, 9-11 November 1992

PT Proceedings

AB Antemorten and/or pre-rigor conditions can affect broiler carcass quality factors such as broken bones and tissue damage, broiler meat quality attributes such as tenderness and juiciness, and meat functional properties such as pH and water holding capacity. Pre-rigor events can include those that occur immediately prior to slaughter and during the early processing of the carcass. Of particular interest has been those events that occur during the actual slaughter process, including handling, hanging, struggle, stunning and killing, or those that occur during the primary processing steps of scalding, picking, evisceration and chilling. The effects of many 9of these factors on broiler meat tenderness have been well documented. However, recent changes in market practices, with an increased market share of cut-up, deboned and precooked products, have intensified the importance of several traditional problems. Examples of these problems would include such conditions as haemorrhagic legs, broken bones and tissue haemorrhages imn both legs and breast meat. These problems have resulted in a renewed interest in the effects of stunning and early slaughter on carcass quality as well as meat texture. These quality concerns combined with the issues of animal welfare and humane slaughter have resulted in an almost worldwide interes in this area of study.

SP englisch

PO Belgien

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