ZDHD.htm

NR ZDHD

AU Uijttenboogaart,T.G.

TI Effects of gas and electrical stunning methods on meat quality

QU Proceedings Symposium 'Alternative stunning methods for poultry', Utrecht, Niederlande, 18.-21. November 1997

PT Proceedings

AB In a field study 3 methods of stunning - electrical-, gas (argon)- and gas (CO2)- are compared on their effect on carcass and meat quality characteristics. Also the effect of ageing before boning in relation to the method of stunning is studied. Almost no interactions have been found between stunning method and ageing procedure. The only interaction was the faster pH fall, but this only affected water binding properties of broiler breast meat. Gas stunning reduced the incidence of haemorrhages very significantly. Between the two gas stunning methods used no significant difference has been found. No effect has been found of stunning method on textural properties measured by Warner Bratzler. Some significant effects of stunning on liver colour and breast meat colour have been shown.

SP englisch

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