科研之友
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摘要
1. Investigations were made into the breast and leg muscle energy metabolism, and the quality of breast meat of turkeys after controlled atmosphere stunning or stun-killing (CAS) with various gas mixtures. In addition, the effect on meat quality of an increase in the chilling rate of turkey breast meat after hypercapnic or anoxic stun-killing was studied. %26lt;br%26gt;2. A total of 35 turkey toms within two replicate pens were individually stunned during consecutive weeks using one of 4 CAS methods. The stunning gases tested were high CO2 concentration (60% CO2 in air), high N-2 concentration (98% N-2, %26lt;2% O-2), a mixture of 76% N-2 and 24% CO2, and a biphasic method (first minute in mixture containing 40% CO2, 30% N-2, and 30% O-2; followed by two minutes in a mixture containing 60% CO2 in air). %26lt;br%26gt;3. The birds stunned with N-2 displayed the highest initial reduction in muscle pH, but after 4 h post mortem there were no differences in pH values associated with the various CAS methods. %26lt;br%26gt;4. The CAS method alone had no statistically significant effect on the quality of turkey breast muscle when the chilling speed was rapid (0 degrees C for 4 h, followed by storage at 4 degrees C). When the chilling rate was slowed (20 degrees C for 4 h followed by storage at 4 degrees C), a significant decrease in cooking loss and in Warner-Bratzler shear force was recorded for birds stun-killed with CO2. %26lt;br%26gt;5. This study shows that anoxic stun-killing with N-2 had no adverse effects on meat quality despite the rapid post mortem pH decrease. The CAS with N-2 allows rapid cooling of carcases without the risk of cold shortening, whereas with CO2-stun-killing of turkeys, the rate of chilling should be slower. Concerning meat quality, all the CAS methods tested were suitable for stunning turkeys.
- 出版日期2012
