Effect of Different Stunning Time on Meat Quality of Broiler

육계 도축 시 전기 실신 시간이 육질에 미치는 영향

  • Chae, H.S. (National Livestock Research Institute, RDA) ;
  • Ahn, C.N. (National Livestock Research Institute, RDA) ;
  • Yoo, Y.M. (National Livestock Research Institute, RDA) ;
  • Ham, J.S. (National Livestock Research Institute, RDA) ;
  • Jeong, S.G. (National Livestock Research Institute, RDA) ;
  • Lee, J.M. (National Livestock Research Institute, RDA) ;
  • Choi, Y.I. (Dept. of Animal Science, Chungbuk National University)
  • Published : 2005.12.31


This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.


Broiler;Stunning time;Meat quality


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