THE EFFECTS OF LOW ATMOSPHERE STUNNING AND DEBONING TIME ON BROILER BREAST MEAT QUALITY
A randomized complete block design with three replications (n=432, 72 broilers per treatment) was utilized to evaluate the effects of electrical (ES) and low atmosphere pressure stunning (LAPS) on the quality of broiler breast meat deboned at 0.75, 2, and 4 h postmortem. The L* values were lower (P<0.05) for LAPS than ES at 4 h and 2 h deboning times. Shear force did not differ (P>0.05) between stun methods but decreased (P<0.05) as deboning time increased. Consumers were clustered into 8 groups based on preference and liking of samples. Sixty-five percent of consumers (3 clusters) liked all broiler breast treatments. Within these three clusters, some consumers preferred (P<0.05) 4 h deboned samples over those deboned at 2 h (Cluster 7), and other consumers preferred (P<0.05) those deboned at 2 h over 4 h samples (Cluster 6). Data reveals that both stunning methods provide high quality breast meat with minimal product differences.
Advisor:M. Wes Schilling
School:Mississippi State University
School Location:USA - Mississippi
Source Type:Master's Thesis
Keywords:food science nutrition and health promotion
Date of Publication:12/04/2008