Effect of electrical and gaseous stunning on the carcase and meat quality of broilers

Abstract

Abstract 1. The aim of the experiment was to investigate the effect of gaseous stunning methods on the carcase and meat quality of broilers (dead weight 1.0 to 2.3 kg) in comparison with electrical stunning. 2. Two replicates of broilers (age 54 and 59 d respectively) were stunned in carbon dioxide, in argon or by electric current, and the carcases were plucked either by a mechanical plucker or by hand. 3. Carcase and meat quality were evaluated to determine the effect of these stunning treatments and plucking methods. The quality factors measured included pH at 20 min post‐mortem, ultimate pH, texture and colour of the pectoralis major muscle, and the incidence of carcase appearance defects, cooking loss, broken bones and bruises in the breast and leg muscles. 4. Stunning method had a significant effect on pH at 20 min, ultimate pH, texture and colour of breast meat. Plucking method had a significant effect on the cooking loss and texture. 5. Argon stunning resulted in fewer muscle haemorrhages, a more r...