Broiler stunning and meat quality

The effects of electrical and concussion stunning on meat and carcass quality of broilers were compared. Broiler chickens (n = 165) were subjected to treatments: 1) electrical stunning with no fibrillation, 2) electrical stunning with fibrillation, 3) concussion stunning with restraint, or 4) concussion stunning with no restraint. Electrical stunning (100 V, 80 mA, 50 Hz sinusoidal waveform alternating current) was applied for 3 s. Concussion was applied using a nonpenetrative captive bolt gun with or without restraint. We assessed broken bones, hemorrhages, meat quality defects, blood loss, pH at 10 min and 24 h, and texture from breasts filleted 3 h and 24 h postmortem. Electrically stunned birds showed a significantly higher incidence of broken bones (P < 0.0001), coracoid and furculum bone hemorrhages (P < 0.0001), and nonbone hemorrhages (P < 0.0001) than birds stunned by concussion. However, the incidence of red wing tips (P < 0.005) and shoulder hemorrhages was significantly higher (P < 0.05) in concussion-stunned birds than electrically stunned birds. Electrically stunned and nonfibrillated birds had the fastest blood loss rate. The pH value at 10 min was the lowest in concussion-stunned and unrestrained birds. Breast muscles from concussion-stunned birds that were filleted at 3 h postmortem were more tender than those from birds stunned electrically (P < 0.05). We concluded that concussion stunning could be advantageous for early filleting.