Abstract
ABSTRACTExperiments were conducted to determine the effect of electrical stunning duration on poultry breast meat postmortem biochemistry and texture. Broilers were stunned with 100 V AC for 0, 5, 10, 20, or 40 s, killed by conventional neck cut, and bled for 180 s to determine percentage blood loss. Breast fillets were removed from the carcass immediately after picking or following 24 h of aging in an ice‐water bath. R‐values and pH were determined at both deboning times and Allo‐Kramer shear values were recorded after holding the samples for 48 h at 2 C. Stunning durations of 10, 20 and 40 s resulted in lower (P < 0.05) blood losses than birds stunned for 0 or 5 s. Stunning inhibited postmortem glycolysis as indicated by higher (P < 0.05) pH values and lower R‐values at 15 min postmortem, but not after 24 h. Stunning had no effect on Allo‐Kramer shear values. Stunning durations from 5 to 40 s at 100 V AC had no significant effect on postmortem rigor development, or meat quality.
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