Effect of early filleting on the texture of breast muscle of broilers stunned with argon‐induced anoxia
| Autor: | Neville G. Gregory, T. C. Grey, A.B. Mohan Raj |
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| Rok vydání: | 1991 |
| Předmět: | |
| Zdroj: | British Poultry Science. 32:319-325 |
| ISSN: | 1466-1799 0007-1668 |
| DOI: | 10.1080/00071669108417356 |
| Popis: | 1. Eighty broilers were stunned in batches of 10 with less than 1 % oxygen (air displaced by argon) and their chilled breasts were filleted at 2, 3, 5 or 21 h (argon control) post‐mortem. Twenty broilers were electrically stunned and their breasts filleted at 21 h post‐mortem (electrical control). 2. Meat quality variables studied included pH of the pectoralis major muscle measured at 20 min post‐mortem and at filleting, and texture at 24 h post‐mortem. 3. Argon stunning resulted in a rapid early post‐mortem pH fall, but there was no indication of heat toughening in the breast muscles. 4. Filleting at 2 h post‐mortem, after argon stunning, resulted in 5% of the p. major muscles having greater than 4 kg yield force (slightly tough). 5. Although post‐mortem ageing of argon stunned broilers improved the texture of breast muscle, it is inferred that filleting at 2 h postmortem resulted in breast muscle with acceptable texture. |
| Databáze: | OpenAIRE |
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