Papinaho P A, Fletcher D L
Department of Poultry Science, University of Georgia, Athens 30602-2772, USA.
Poult Sci. 1995 Sep;74(9):1527-32. doi: 10.3382/ps.0741527.
Two experiments were conducted to determine the effects of constant amperage (as opposed to constant voltage) electrical stunning on broiler blood loss, post-mortem breast muscle (Pectoralis major) rigor development, and breast meat quality. Broilers were individually stunned for 5 s at 0 (unstunned control group), 50, 100, 150, and 200 mA in Experiment 1 and at 0, 50, and 125 mA in Experiment 2. Breast muscle pH and R-value (ratio of adenosine to inosine nucleotides) were determined at 15 min and 24 h post-mortem; breast meat shear value and color were determined at 48 h post-mortem. Stunning amperage had no effect on percentage blood loss in either experiment. The most rapid post-mortem reactions were observed for the unstunned control group as determined by pH and R-value at 15 min post-mortem. Birds stunned with 50 mA were intermediate with regard to rate of rigor development. The slowest post-mortem reactions occurred in broilers stunned from 100 to 200 mA. There were no differences in pH, R-value, or color between stunning treatments after carcasses were aged for 24 h. Stunning amperage did not affect Allo-Kramer shear value for breast muscles deboned at 15 min post-mortem. In Experiment 2, 24 h aged breast meat from broilers stunned with 125 mA required significantly higher shear value (4.5 kg/g) than breast meat from broilers stunned at 0 or 50 mA (3.8 and 3.6 kg/g, respectively). Results indicate that stunning amperages between 0 and 200 mA had effects on the rate of early rigor development but there were no consistent effects on final breast meat quality.
进行了两项实验，以确定恒定电流（与恒定电压相对）电击对肉鸡失血、宰后胸肌（胸大肌）尸僵发展以及胸肉品质的影响。在实验1中，肉鸡分别在0（未电击对照组）、50、100、150和200 mA电流下电击5秒，在实验2中，肉鸡分别在0、50和125 mA电流下电击5秒。在宰后15分钟和24小时测定胸肌pH值和R值（腺苷与肌苷核苷酸的比率）；在宰后48小时测定胸肉剪切值和颜色。在两项实验中，电击电流对失血百分比均无影响。从未电击的对照组在宰后15分钟时的pH值和R值来看，其宰后反应最为迅速。以50 mA电流电击的鸡在尸僵发展速度方面处于中等水平。宰后反应最慢的是电流为100至200 mA电击的肉鸡。胴体存放24小时后，各电击处理组之间的pH值、R值或颜色均无差异。电击电流对宰后15分钟去骨胸肌的Allo-Kramer剪切值没有影响。在实验2中，以125 mA电流电击的肉鸡存放24小时后的胸肉，其剪切值（4.5 kg/g）显著高于以0或50 mA电流电击的肉鸡的胸肉（分别为3.8和3.6 kg/g）。结果表明，0至200 mA之间的电击电流对早期尸僵发展速度有影响，但对最终胸肉品质没有一致的影响。
