EFFECTS OF STUNNING DURATION ON QUALITY CHARACTERISTICS OF EARLY DEBONED CHICKEN FILLETS

The objective of this study was to determine effects of electrical stu nning duration on quality of broiler chicken fillets. Seventy-two broi ler chickens were electrically stunned for 0, 2, 4, 6, 8, or 10 s, sla ughtered, and chilled. After 1 h post-mortem, both pectoral muscles we re excised and cooked. Cooking loss, pH, cooked color values, and shea r values were measured. As stunning time increased, pH and shear value s significantly increased. Except for a small but significant increase in yellowness, color values were unaffected by stunning duration. Coo king loss was unaffected by stunning duration. These data indicate tha t stunning duration can affect post-mortem muscle metabolism as measur ed by pH change. Therefore, control of the process of slaughtering bro ilers requires careful regulation of stunning duration.