Possibilities of Quality Management of Chicken Meat Produced in Polish Industrial Conditions Using an Own-Construction Device for Poultry Electric Stunning in a Water Bath

Abstract

The aim of the research was to determine the possibilities for managing chicken meat (fillet) quality by applying the own-construction (OC) device for electrical stunning. We determined the effects based on selected technological and visual features of fillets, providing a measurable basis for producers to take preventive actions to improve meat quality management practices. The experimental material consisted of fillets from broiler chickens. The process of electrically stunning chickens in a water bath was carried out in Polish industrial conditions using two devices: own-construction (OC) and commercial from a Polish company (PLC). We determined the quality of fresh and stored meat (14 days/4 °C) based on technological characteristics (pH, color, tenderness) and visual assessment (number of small and large hemorrhages, defects). As a result, the use of the own-construction (OC) device compared to the commercial (PLC) one has a beneficial effect on: (1) reducing the number of hemorrhages, (2) increasing the share of high-quality fillet production by approx. 50%, (3) brightening and uniforming the color of fillets, and (4) improving the tenderness of fresh meat and maintaining it during 14 days of storage. The effects of using the OC device are beneficial for meat producers on the market.