The Effect of Non-Stunned and Stunned Halal Slaughter Method on Broiler Breast Meat Quality

Abstract

Purpose: This study was designed to investigate the effect of pre-slaughter treatment, i.e. stunned vs. non-stunned, on the quality attributes of Halal broiler breast meat. Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, b analysis) and sensory evaluation. The results were then analysed for statistical differences using the Mann-Whitney Test on SPSS. Findings: The study revealed that stunned meat had a significantly higher protein solubility compared to non-stunned meat (p<0.05). However, no significant differences were found between the two samples for emulsion activity index, emulsion stability index, pH and water holding capacity. Texture analysis revealed that cooked samples of stunned meat was significantly tougher than cooked samples of non-stunned meat (p<0.05). This correlated with sensory analysis where the non-stunned meat was preferred on overall. Non-stunned meat samples exhibited significantly lower lightness (L*) and yellowness values (b*) and significantly higher redness (a*) and Chroma (C*) values as compared to stunned meat (p<0.05). Research limitations/Implications: Further analysis on glycogen content, lactic acid content and measurements of proteolytic activity (cathepsins and calpains) could be undertaken to further support the study. A trained panel using a scoring method with a bigger sample group could be undertaken for more detailed sensory analysis. Originality/Value: There are studies comparing different stunning methods on broiler meat quality but no present study comparing non-stunning and stunning on Halal broiler meat quality.