McNeal W D, Fletcher D L, Buhr R J
Department of Poultry Science, University of Georgia, Athens, Georgia 30602-2772, USA.
Poult Sci. 2003 Jan;82(1):163-8. doi: 10.1093/ps/82.1.163.
Four experiments were conducted to determine the effects of electrical stunning and decapitation on bird activity as well as carcass and meat quality. In Experiment 1, broilers were subjected to one of four stunning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of 1 to 4 with 1 being no activity and 4 being severe wing flapping and muscular contractions. Carcasses were also scored for red wing tips and broken bones. In Experiments 2 to 4, all birds were stunned prior to neck cut or decapitation. Carcasses were scored as described in Experiment 1 as well as measurements of blood loss, feather removal, and breast meat pH, color, cook loss, and tenderness. Based on carcass activity in Experiment 1, decapitation following stunning was similar to a conventional stun and unilateral neck cut, except there was almost no late activity (after 60 s) observed in the decapitated birds. Decapitation following stunning did not result in any consistent carcass quality defects compared to conventional killing in the four experiments. No differences were found in 24-h lightness values, yellowness, cook yield, tenderness, and ultimate pH between conventionally killed and decapitated birds. Blood loss and breast meat redness were inconsistent. These results indicate that high frequency stunning and decapitation may be an acceptable alternative to conventional slaughter based on carcass and meat quality and by ensuring an irreversible loss of consciousness.
进行了四项实验，以确定电击致昏和斩首对禽类活动以及屠体和肉质的影响。在实验1中，肉鸡接受四种致昏和宰杀方法之一：不致昏直接颈部切断、致昏后颈部切断、不致昏直接斩首、致昏后斩首。根据禽类身体活动的剧烈程度进行评分，从1到4分，1分表示无活动，4分表示剧烈扑翅和肌肉收缩。屠体还根据翅膀尖端发红和骨折情况进行评分。在实验2至4中，所有禽类在颈部切断或斩首前均先致昏。屠体评分方法与实验1相同，同时测量失血情况、脱毛情况以及胸肉的pH值、颜色、蒸煮损失率和嫩度。基于实验1中屠体的活动情况，致昏后斩首与传统的致昏和单侧颈部切断相似，只是斩首的禽类几乎没有观察到后期活动（60秒后）。在四项实验中，与传统宰杀相比，致昏后斩首未导致任何一致的屠体质量缺陷。在24小时亮度值、黄度、蒸煮产量、嫩度和最终pH值方面，传统宰杀和斩首的禽类之间没有差异。失血情况和胸肉发红情况不一致。这些结果表明，基于屠体和肉质，并通过确保意识的不可逆丧失，高频致昏和斩首可能是传统屠宰的一种可接受替代方法。
