THE EFFECTS OF ELECTRIC-STIMULATION AND EXTENDED CHILLING TIMES ON THE BIOCHEMICAL REACTIONS AND TEXTURE OF COOKED BROILER BREAST MEAT

Electric stimulation has been shown to affect functional and biochemic al properties of the Pectoralis major muscle. In this study the effect s of stimulating broilers with a pulsed electric current of 200 V alte rnating current (VAC) 2 s on, 1 s off, during exsanguination on bioche mical reactions and objective texture of the meat deboned after 1, 2, or 3 h in the chiller were determined. Broilers (three replications, 1 8 birds per replication) were either stunned (50 VAC, 10 s) simulating commercial conditions, or stunned and stimulated during exsanguinatio n, processed, and placed in 1 C ice baths. Carcasses were removed afte r 1, 2 or 3 h and the P. major excised. The R value and pH samples wer e taken and the deboned muscles were vacuum-bagged and held overnight at 2 C prior to cooking in 85 C water for 30 min. Shear values were de termined using a Warner-Bratzler shear. Stimulation and static chillin g for 2 and 3 h resulted in significantly higher R values and lower sh ear values than stunning and static chilling. The largest difference i n shear values was noted after the 2 h chill; 7.12 kg for the stunned vs 3.42 kg for the stimulated group.