caa a22 4500 397567480 CHVBK 20180308164832.0 cr unu---uuuuu 161202e199605 xx s 000 0 eng 10.3382/ps.0750672 doi (NATIONALLICENCE)oxford-10.3382/ps.0750672 The Effects of Stunning Amperage and Deboning Time on Early Rigor Development and Breast Meat Quality of Broilers [Elektronische Daten] [P. A. PAPINAHO, D. L. FLETCHER] Two trials were conducted to determine the effects of stunning amperage on the early rigor development and quality of broiler breast meat. In each trial, 108 broilers were killed either without stunning or following constant amperage stunning at 50 or 125 mA. The breast muscles (Pectoralis major) were removed from the carcasses at 0.2, 1, 2, 4, 6, 8, 10, 12, or 24 h postmortem. Breast muscle pH and R-value (inosine to adenosine nucleotide ratio) were determined immediately upon deboning on one side of each carcass. After aging the deboned breast fillets for 48 h, cook loss and Allo-Kramer shear values were determined on the opposite side. Stunning at 50 or 125 mA resulted in significantly higher muscle pH values up to 6 h post-mortem, after which there were no further significant differences. Stunning at 50 and 125 mA resulted in significantly lower R-values up to 6 h post-mortem. Stunning had no effect on cook loss. Stunning at 125 mA resulted in significantly tougher meat up to 10 h post-mortem than meat from unstunned birds or birds stunned at 50 mA. These results indicate that the delayed onset of rigor, as measured by muscle pH and R-value, noted in electrically stunned birds lasts for approximately 4 to 6 h, after which differences due to stunning disappear. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence broiler nationallicence electrical stunning nationallicence constant amperage stunning nationallicence rigor development nationallicence meat quality nationallicence PAPINAHO P. A. Department of Food Technology, P.O. Box 27, FIN-00014 University of Helsinki, Finland aut FLETCHER D. L. Department of Poultry Science, University of Georgia, Athens, Georgia 30602 aut Poultry Science Oxford University Press 75/5(1996-05), 672-676 0032-5791 75:5<672 1996 75 ps https://doi.org/10.3382/ps.0750672 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750672 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- PAPINAHO P. A. Department of Food Technology, P.O. Box 27, FIN-00014 University of Helsinki, Finland aut NATIONALLICENCE 700 1- FLETCHER D. L. Department of Poultry Science, University of Georgia, Athens, Georgia 30602 aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/5(1996-05), 672-676 0032-5791 75:5<672 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford