McNeal W D, Fletcher D L
Department of Poultry Science, University of Georgia, Athens, Georgia 30602-2772, USA.
Poult Sci. 2003 Aug;82(8):1352-5. doi: 10.1093/ps/82.8.1352.
Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler breast meat rigor development and meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking. New York dressed carcasses were chilled in a static ice-water bath for 90 min and held at 2 degrees C prior to deboning. Breast fillets were removed from the carcasses at 2, 4, and 24 h postmortem. From the right breast fillet, R-values and pH were determined at time of deboning. The left fillet was wrapped in plastic and held for 24 h at 2 degrees C prior to determining lightness (L*), redness (a*), yellowness (b*), cook yield, and Allo-Kramer shear. Deboning time affected raw meat pH, R-value, cook loss, and shear value but had no effect on color. The breast meat from the decapitated birds had significantly higher pH values at 2 and 24 h postmortem than the conventionally killed birds. Other than for the effect on breast meat pH, decapitation had no effect on rigor development, R-value, meat color, or meat quality as measured by cooked-meat yield and Allo-Kramer shear.
进行了三项独立试验，以确定高频电击致晕后断头对肉鸡胸肉僵直发展和肉质的影响。所有鸡均被致晕，其中一半鸡采用传统的单侧颈部切割法宰杀，另一半通过断头宰杀，两组鸡在烫毛和拔毛前均放血90秒。纽约式去内脏屠体在静态冰水浴中冷却90分钟，在去骨前保持在2摄氏度。在宰后2、4和24小时从屠体上取下胸肉。在去骨时从右侧胸肉测定R值和pH值。左侧胸肉用塑料包裹，在2摄氏度下保存24小时，然后测定亮度（L*）、红色度（a*）、黄色度（b*）、熟肉率和阿洛-克莱默剪切力。去骨时间影响生肉pH值、R值、熟肉损失和剪切值，但对颜色无影响。断头鸡的胸肉在宰后2小时和24小时的pH值显著高于传统宰杀的鸡。除了对胸肉pH值有影响外，断头对僵直发展、R值、肉色或通过熟肉率和阿洛-克莱默剪切力测量的肉质没有影响。
