Relevance of age at slaughter on meat quality of turkeys stunned with CO2

• Published in: British poultry science 2017-11, Vol.58 (6), p.656-663
• Main Authors: Mauri, S., Guijarro, Á., Peña, F., Domenech, V., Avilés, C.
• Format: Article
• Language: English
• Subjects: Breast muscle; meat quality; slaughter age; stunning; turkeys
• ISSN: 0007-1668; 1466-1799
• DOI: 10.1080/00071668.2017.1367091

1. The objective of this work was to determine the effect of slaughter age and stunning method on the quality of turkey meat from poultry processing plants. 2. One hundred B.U.T. Premium turkeys were divided into 4 groups of 25 animals according to slaughter age (15 or 17 weeks) and CO 2 stunning procedure (G1 stepwise: step1: 30% CO 2 , 15 s; step 2: 55% CO 2 , 40 s; step 3: 70% CO 2 , 45 s; G2: progressive increase of the CO 2 concentration at a rate of 0.8% per s for 100 s). The quality of the breast meat was determined in fillets taken at different post-mortem times. 3. There were differences between the stunning groups for several variables (pH: 6.01 ± 0.01 and 5.95 ± 0.02; a*: −1.84 ± 0.05 and −2.21 ± 0.04; b*: 4.99 ± 0.15 and 4.68 ± 0.16; drip loss: 0.85 ± 0.02 and 0.71 ± 0.02 for G1 and G2, respectively), while no significant differences were found for L*, cooking loss and texture analysed with a Warner Bratzler Shear Force cell (WBSF). 4. Slaughter age had a significant effect on all the parameters studied (pH: 6.01 ± 0.01 and 5.95 ± 0.01; a*: −2.21 ± 0.05 and −1.88 ± 0.05, b*: 5.50 ± 0.17 and 4.42 ± 0.15; drip loss: 0.71 ± 0.02 and 0.86 ± 0.02, cooking loss: 12.56 ± 0.22 and 14.69 ± 0.16 for turkeys slaughtered at 15 and 17 w, respectively) except on L* and WBSF. 5. The ageing of the meat affected pH, colour values, drip loss and WBSF, with differing degrees of evolution: mean values of L* (39.36 ± 0.35. 45.77 ± 0.20 and 46.30 ± 0.24, for 20 min, 24 h and 7 d post mortem, respectively) and drip loss (0.75 ± 0.03 and 0.84 ± 0.02 for 24 h and 7 d post mortem, respectively) increased, those of a* (−1.77 ± 0.08, −1.94 ± 0.07 and −2.22 ± 0.05 for 20 min, 24 h and 7 d post mortem, respectively) and WBSF decreased (3.73 ± 0.06 and 2.63 ± 0.04 for 24 h and 7 d post mortem, respectively), those of pH decreased in the first 24 h and remained stable for the next 6 d (6.19 ± 0.02, 5.87 ± 0.01 and 5.88 ± 0.01), and those of b* increased in the first 24 h post-mortem and remained stable for the next 6 d (3.26 ± 0.31, 5.86 ± 0.16 and 5.47 ± 0.08). 6. The results revealed no critical differences between stunning methods, and suggest that animals slaughtered at 15 weeks present higher quality meat than those slaughtered at 17 weeks.