Effect of stunning current frequency on carcass downgrading and meat quality of turkey

The objective of this study was to determine the effect of frequency of a 1 50 mA water-bath stunning current on turkey hen carcass and meat qualities. Fifty turkey hens were subjected to water-bath stunning with alternating c urrent of various frequencies: 50 Hz (n = 12), 300 Hz (n = 14), 480 Hz (n = 12), and 600 Hz (n = 12); the duration of stunning tvas 4 s for each bird. Carcass defects such as engorged wing veins, red wing tips, and hemorrhage s were recorded. Turkey meat quality traits (M. Pectoralis major) were asse ssed based on rigor mortis development, color, drip loss, cooking loss, ten derness, and cooking yield of cued products. The data showed that frequenci es of 480 Hz and 600 Hz are associated with an increased rate of postmortem pH decline (during bleeding). This effect is most likely due to the occurr ence of vigorous wing flapping during the first 3 min poststunning. Under t he experimental conditions of the present work, the increase in rate of pH decline after stunning at 480 and 600 Hz did not induce carcass and meat qu ality defects. However, before any recommendation is given, the influence o f stunning frequency on turkey meat quality needs to be evaluated under ind ustrial conditions.