Effects of Stunning Methods on the Meat Quality of Yellow-Feathered Broilers
KONG Xiaohui, MAO Lin, JIANG Weifeng, YANG Yuxin, LIN Jie, WU Shaozong, ZHENG Hua
1.College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2.Guangzhou Kwangfeng Industrial Co. Ltd., Guangzhou 510450, China; 3.National and Local Joint Engineering Research Center for Precise Processing and Safety Control of Livestock and Poultry Products, Guangzhou 510642, China
摘要以90 日龄的黄羽肉鸡为研究对象，对比二氧化碳（CO2）致晕、电击致晕、不致晕（直接屠宰）3 种处理方式对黄羽肉鸡品质的影响。结果表明：CO2致晕组的胴体损伤最小，肌肉僵直进程缩短，沥血量增加，pH值下降速率较快，与其他2 组均差异显著（P＜0.05）；宰后45 min CO2致晕组的亮度值（L*）、红度值（a*）及黄度值（b*）显著低于其他2 组（P＜0.05）；宰后24 h CO2致晕组的L*显著高于其他2 组（P＜0.05）；宰后45 min CO2致晕组的保水性、嫩度及肉质较好，与其他2 组均差异显著（P＜0.05）；宰后24 h CO2致晕组的保水性和肉质较差，与其他2 组均差异显著（P＜0.05）；宰后24 h电击致晕组和直接屠宰组的鸡肉气味和肉质评分显著高于CO2致晕组（P＜0.05）。综合考虑，CO2致晕不建议应用于黄羽肉鸡的屠宰，建议进一步优化电击致晕方式。
Abstract：In this work, we compared the effects of carbon dioxide (CO2) stunning, electric shock and non-stunning (direct slaughter) on the meat quality of yellow-feathered broilers (90 days old). The results showed that the degree of carcass injury in the CO2 stunning group was the smallest, the rigor mortis process of muscle was shortened, the amount of bleeding was increased, and the rate of pH decline was significantly faster than that in the other two groups (P < 0.05). At 45 min postmortem, the brightness value (L*), redness value (a*) and yellowness value (b*) of the CO2 stunning group were significantly lower than those of the other two groups (P < 0.05), while a significant increase in L* was found at 24h (P < 0.05). At 45 min postmortem, the water-holding capacity, tenderness and texture (springiness and chewiness) of the CO2 stunning group were significantly better than those of the other groups (P < 0.05), whereas the water-holding capacity and texture were significantly poorer at 24 h (P < 0.05). At 24 h, the sensory scores for odor and texture of the electric shock and direct slaughter groups were significantly higher than those of the CO2 stunning group (P < 0.05). Collectively, CO2 stunning is not be recommended for the slaughter of yellow-feathered broilers, and It is recommended to further optimize the mode of electric shock.
孔晓慧，毛 琳，江伟烽，杨禹新，林 捷，吴绍宗，郑 华. 致晕方式对黄羽肉鸡品质的影响[J]. 肉类研究, 2022, 36(3): 1-6.
KONG Xiaohui, MAO Lin, JIANG Weifeng, YANG Yuxin, LIN Jie, WU Shaozong, ZHENG Hua. Effects of Stunning Methods on the Meat Quality of Yellow-Feathered Broilers. Meat Research, 2022, 36(3): 1-6.
2022, Vol. 36 
