致晕方式对黄羽肉鸡品质的影响

以90日龄的黄羽肉鸡为研究对象,对比二氧化碳(CO2)致晕、电击致晕、不致晕(直接屠宰)3种处理方式对黄羽肉鸡品质的影响.结果表明:CO2致晕组的胴体损伤最小,肌肉僵直进程缩短,沥血量增加,pH值下降速率较快,与其他2组均差异显著(P<0.05);宰后45?min?CO2致晕组的亮度值(L*)、红度值(a*)及黄度值(...

Effects of Stunning Methods on the Meat Quality of Yellow-Feathered Broilers

In this work, we compared the effects of carbon dioxide (CO2) stunning, electric shock and non-stunning (direct slaughter) on the meat quality of yellow-feathered broilers (90 days old). The results showed that the degree of carcass injury in the CO2 stunning group was the smallest, the rigor mortis process of muscle was shortened, the amount of bleeding was increased, and the rate of pH decline was significantly faster than that in the other two groups (P < 0.05). At 45 min postmortem, the brightness value (L*), redness value (a*) and yellowness value (b*) of the CO2 stunning group were significantly lower than those of the other two groups (P < 0.05), while a significant increase in L* was found at 24h (P < 0.05). At 45 min postmortem, the water-holding capacity, tenderness and texture (springiness and chewiness) of the CO2 stunning group were significantly better than those of the other groups (P < 0.05), whereas the water-holding capacity and texture were significantly poorer at 24 h (P < 0.05). At 24 h, the sensory scores for odor and texture of the electric shock and direct slaughter groups were significantly higher than those of the CO2 stunning group (P < 0.05). Collectively, CO2 stunning is not be recommended for the slaughter of yellow-feathered broilers, and It is recommended to further optimize the mode of electric shock.