Abstract: Experiments were conducted to determine the effect of different stunning voltages on the quality of broiler breast meat.Broiler were stunned with 60,80,90,100V and 120V;breast fillets were removed from carcasses and analyzed for color,pH,water holding capacity and tenderness.Results showed:L* of 120V stunning process group was significantly lower than any of the other groups,but a* and b* were not significantly affected by stunning voltages.The pH at 3h was significantly higher than the other groups under 100V stunning condition with the lowest pH at 24h.The breasts with 120V stunning had the highest drip loss and breast with 100V disposal group with the lowest drip loss.The results of low field NMR indicated that T22 peak area was the smallest at 120V voltage and biggest at 100V.The shear value of the samples stunned with 100V was significantly higher than any of the other group;the tenderness was the worst and total protein solubility and myofibril protein solubility was also the lowest with 100V stunning.
闵辉辉,周光宏,徐幸莲,等. 不同电压击昏对鸡肉食用品质的影响[J]. 食品与发酵工业, 2010, 36(10): 180-185.
Min Hui-hui,Zhou Guang-hong,Xu Xing-lian,et al. Effect of Different Electrical Stunning Voltages on the Quality of Broiler[J]. Food and Fermentation Industries, 2010, 36(10): 180-185.
2010, Vol. 36 
