The Effects of Electric Stimulation and Extended Chilling Times on the Biochemical Reactions and Texture of Cooked Broiler Breast Meat

Abstract

Electric stimulation has been shown to affect functional and biochemical properties of the Pectoralis major muscle. In this study the effects of stimulating broilers with a pulsed electric current of 200 V alternating current (VAC) 2 s on, 1 s off, during exsanguination on biochemical reactions and objective texture of the meat deboned after 1, 2, or 3 h in the chiller were determined. Broilers (three replications, 18 birds per replication) were either stunned (50 VAC, 10 s) simulating commercial conditions, or stunned and stimulated during exsanguination, processed, and placed in 1 C ice baths. Carcasses were removed after 1, 2, or 3 h and the P. major excised. The R value and pH samples were taken and the deboned muscles were vacuum-bagged and held overnight at 2 C prior to cooking in 85 C water for 30 min. Shear values were determined using a Warner-Bratzler shear. Stimulation and static chilling for 2 and 3 h resulted in significantly higher R values and lower shear values than stunning and static chilling. The largest difference in shear values was noted after the 2 h chill; 7.12 kg for the stunned vs 3.42 kg for the stimulated group.