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THE EFFECTS OF LOW ATMOSPHERE STUNNING AND DEBONING TIME ON BROILER BREAST MEAT QUALITY

by Battula, Vamsidhar

Abstract (Summary)
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.
Bibliographical Information:

Advisor:M. Wes Schilling

School:Mississippi State University

School Location:USA - Mississippi

Source Type:Master's Thesis

Keywords:food science nutrition and health promotion

ISBN:

Date of Publication:12/04/2008

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