The Influence of Humane Slaughter on the Tenderness of Turkey Meat

Abstract

THE enactment of the Humane Slaughter Law of 1958 focused attention on procedures used in meat processing plants to dispatch animals. Five methods for slaughter of livestock have been approved as humane by the U.S.D.A. These methods are electrical stunning, carbon dioxide immobilization, mechanical bolt stunning, gunshot, and ritual slaughtering methods. To date the law does not include poultry.Drewniak et al. (1955) observed that a concentration of 73–77% carbon dioxide was best for quick immobilization of turkeys without killing them. Sex and variety had an effect on the time required for immobilization. Rose (1939) observed that 400 milliamperes did not kill poultry; however, 150 milliamperes for 10 seconds were sufficient to produce unconsciousness. Wise (1960) reported chickens receiving nembutal immobilization required a longer period of time to tenderize than did the controls.The purpose of this research was to ascertain any changes in the development of tenderness of…