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Related Experiment Videos

Broiler stunning and meat quality.

E O Göksoy1, L J McKinstry, L J Wilkins

  • 1Department of Clinical Veterinary Science, University of Bristol, Langford, United Kingdom.

Poultry Science
|January 8, 2000
PubMed
Summary

Concussion stunning of broiler chickens resulted in fewer bone defects and hemorrhages compared to electrical stunning. This method may offer advantages for early meat filleting due to improved tenderness.

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Area of Science:

  • Poultry Science
  • Meat Science
  • Animal Welfare

Background:

  • Stunning methods significantly impact broiler carcass and meat quality.
  • Electrical stunning and concussion stunning are common methods with distinct physiological effects.
  • Understanding these effects is crucial for optimizing poultry processing and product quality.

Purpose of the Study:

  • To compare the effects of electrical stunning (with and without fibrillation) and concussion stunning (with and without restraint) on broiler meat and carcass quality.
  • To evaluate specific quality parameters including bone integrity, hemorrhages, blood loss, pH, and meat texture.

Main Methods:

  • 165 broiler chickens were divided into four groups: electrical stunning (no fibrillation), electrical stunning (with fibrillation), concussion stunning (with restraint), and concussion stunning (no restraint).

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  • Electrical stunning parameters: 100 V, 80 mA, 50 Hz AC for 3 s.
  • Concussion stunning utilized a nonpenetrative captive bolt gun.
  • Evaluated parameters included broken bones, hemorrhages, blood loss, pH (10 min and 24 h postmortem), and breast meat texture (filleted at 3 h and 24 h postmortem).

    • Main Results:

    • Electrical stunning led to a significantly higher incidence of broken bones and hemorrhages (bone and non-bone) compared to concussion stunning.
    • Concussion-stunned birds exhibited a higher incidence of red wing tips and shoulder hemorrhages.
    • Electrically stunned, non-fibrillated birds showed the fastest blood loss. Concussion-stunned, unrestrained birds had the lowest initial pH.
    • Breast meat from concussion-stunned birds filleted at 3 h postmortem was more tender than from electrically stunned birds.

    Conclusions:

    • Concussion stunning appears to be advantageous over electrical stunning in reducing bone and carcass defects in broilers.
    • The improved tenderness of breast meat from concussion-stunned birds suggests potential benefits for early postmortem processing.
    • Further research into optimizing concussion stunning techniques could enhance both animal welfare and meat quality outcomes.