Influence of preslaughter stunning on turkey breast muscle quality

Pectoralis muscle quality was evaluated from 18-wk-old tom turkeys after electrical stun, carbon dioxide stun, or no stun methods were applied. Color was measured on raw muscle and cooked meat using a colorimeter. Muscle pH was measured 15 min post-mortem (initial), 24 h post-mortem (final), and aft...

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Bibliographic Details
Published in:Poultry science 1998-03, Vol.77 (3), p.487-492
Main Authors: Northcutt, J.K. (The University of Georgia, Athens, GA.), Buhr, R.J, Young, L.L
Format: Article
Language:English
Subjects:
Abattoirs
Analysis of Variance
Animals
ASSOMMAGE
ATRONAMIENTO
Biomarkers
CALIDAD
CALPAIN
Calpain - analysis
CARBON DIOXIDE
CARNE
CARNE DE PAVO
COCCION
COLOR
COLOUR
COOKING
COULEUR
CUISSON
DINDON
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
ELECTRIC CURRENT
ELECTRICIDAD
ELECTRICITE
ELECTRICITY
Electroshock
ENZIMAS
ENZYME
ENZYMES
MEAT
Meat - standards
Muscle, Skeletal
PAVO
PERDIDAS POR PROCESAMIENTO
PERTE AU COURS DU TRAITEMENT
PROCESSING LOSSES
QUALITE
QUALITY
STUNNING
TURKEY MEAT
TURKEYS
VIANDE
VIANDE DE DINDE
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Summary:Pectoralis muscle quality was evaluated from 18-wk-old tom turkeys after electrical stun, carbon dioxide stun, or no stun methods were applied. Color was measured on raw muscle and cooked meat using a colorimeter. Muscle pH was measured 15 min post-mortem (initial), 24 h post-mortem (final), and after cooking. The right Pectoralis muscle of each carcass was excised for m-calpain analysis within 4 min post-mortem. After 24 h of storage at 4 C, the left Pectoralis muscle was excised to determine cook loss and shear force measurements. No significant difference was found in initial muscle pH (15 min) from turkeys receiving electrical or carbon dioxide stunning, 6.36 +/- 0.15 and 6.20 +/- 0.14, respectively. However, initial muscle pH for birds that were not stunned (5.99 +/- 0.08) was lower (P 0.05) than the muscle pH of birds stunned using either of the two stunning methods. Stunning method had no effect on the final muscle pH, raw muscle color, cooked meat pH, cooked meat color, cook loss, or shear force. Cook loss was found to positively correlate with initial muscle lightness (r carbon dioxide no stun. In addition, m-calpain activity was found to correlate with initial muscle pH (r = 0.95) and with cooked meat shear force (r = -0.43). The results of this study show that electrical stunning, carbon dioxide stunning, and no stunning methods provide comparable cooked turkey breast meat quality with no consistent differences after aging on the carcass for 24 h
ISSN:0032-5791
1525-3171
DOI:10.1093/ps/77.3.487