CARCASS AND MEAT QUALITY IN DUCKS KILLED WITH EITHER GAS-MIXTURES OR AN ELECTRIC-CURRENT UNDER COMMERCIAL PROCESSING CONDITIONS

1. The feasibility of killing 7-week old Peking ducks with gas mixture s and their effects on carcase and meat quality were evaluated and com pared with killing in electrical waterbath under commercial conditions . 2. The prevalence of carcase appearance defects and broken bones in the carcases and haemorrhaging, pH, colour, cooking loss and texture o f breast muscles were determined. 3. Ducks can be killed within 3 min by exposure to either 90% argon in air or a mixture of 30% carbon diox ide and 60% argon in air. 4. Gas or controlled-atmosphere killing of d ucks, whilst they are still in their transport containers, would elimi nate some of the welfare concerns associated with the conventional ele ctrical waterbath stunning systems, without adversely affecting carcas e and meat quality.