Papinaho P A, Fletcher D L
Department of Food Technology, University of Helsinki, Finland.
Poult Sci. 1996 May;75(5):672-6. doi: 10.3382/ps.0750672.
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 post-mortem. 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.
进行了两项试验，以确定致昏电流强度对肉鸡胸肉早期尸僵发展和品质的影响。在每项试验中，108只肉鸡分别在未致昏的情况下或在50 mA或125 mA的恒定电流致昏后宰杀。在宰后0.2、1、2、4、6、8、10、12或24小时从屠体上取下胸肌（胸大肌）。在每只屠体一侧去骨时立即测定胸肌pH值和R值（肌苷与腺苷核苷酸比率）。将去骨的胸肉片陈化48小时后，在另一侧测定熟肉损失率和Allo-Kramer剪切值。50 mA或125 mA致昏在宰后6小时内导致肌肉pH值显著升高，之后不再有显著差异。50 mA和125 mA致昏在宰后6小时内导致R值显著降低。致昏对熟肉损失率没有影响。125 mA致昏在宰后10小时内导致肉比未致昏的鸡或50 mA致昏的鸡肉更硬。这些结果表明，用电击致昏的鸡中，以肌肉pH值和R值衡量的尸僵延迟开始持续约4至6小时，之后致昏引起的差异消失。
