The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures

Tuğba Gezgin; Mustafa Karakaya

Year 2016, Volume 13 , Issue 1, Pages 22 - 26 2016-05-01

Zotero |

Mendeley |

EndNote | BibTex | Cite

PDF

en
tr
The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures
Türk Kesim Usullerine Uygun Olarak Üretilen Broyler Et Kalitesi Üzerine Su Banyosunda Elektrikle Bayıltma İşleminin Etkisi

Tuğba Gezgin ^[1] , Mustafa Karakaya ^[2]

This study assessed the effects of electrical water bath stunning process on the meat quality of broilers processed in a commercial slaughterhouse in Turkey. Twenty-five live broilers were electrically stunned while twenty-five live broilers were not. Electrical stunning (30 V, 30 mA, 220 Hz alternative current) was applied for 17 seconds (s) in a water bath. The percentage of the blood loss was determined at 150 s after slaughter. The electrical stunning significantly decreased the percentage of the blood loss in broilers (P≤0.01). conversely, higher pH values were observed at 15 min and 24 h post-mortem (PM) in muscle samples from broilers slaughtered following stunning compared to un-stunned controls (P≤0.01). Electrical stunning had no significant effect on L* a* and b*colour values (P≥0.05). The Water Holding Capacity (WHC) of meat taken from stunned broilers was significantly higher than those of the control birds. (P≤0.01). Texture analysis revealed greater toughness and firmness values in the meat of stunned broilers (P≥0.05).

Bu çalışma ile Türkiye’de ticari bir kesimhanede üretilen etlik piliçlerin et kalitesi üzerine su banyosunda bayıltma işleminin etkileri belirlenmiştir. 25 adet broylere su banyosunda elektrik ile bayıltma işlemi uygulanırken, 25 adet etlik piliçlere bayıltma işlemi uygulanmamıştır. Bayıltma işlemi, su banyosunda (30 V, 30 mA, 220 Hz AA) 17 saniye (sn) ‘de gerçekleştirilmiştir. Kan kaybı yüzdesi kesimden sonra 150. sn’ de ölçülmüştür. Elektrikle bayıltma işlemi kan kaybını önemli derecede düşürmüştür (P≤0.01). Postmortem (PM) zamanının 15. dk ile 24. saatinde bayıltmayı müteakip kesim işlemi yapılan broylerlerden elde edile kas örneklerinde, bayıltmadan kesilen kontrol örneklerine göre, daha yüksek pH değerleri gözlemlenmiştir (P≤0.01). Elektrikle bayıltma işleminin L* a* ve b* renk değerlerine önemli derecede etkisi bulunmamıştır (P≥0.05). Bayıltılarak kesilen broylerlerden elde edilen örneklerin su tutma kapasitesi, kontrol örneklerine göre daha yüksek bulunmuştur (P≤0.01). Bayıltılarak kesilen broylerlerden elde edilen et örneklerinde daha yüksek sertlik (Toughness (Kg.s)) ve sıkılık (Firmness (Kg)) değerleri elde edilmiştir(P≥0.05)

Meat quality, Electrical stunning, Texture

Et kalitesi, Elektrikle bayıltma, Tekstür

Other ID	JA95ZV59BC
Journal Section	Research Article
Authors	Author: Tuğba Gezgin Author: Mustafa Karakaya
Dates	Publication Date : May 1, 2016

Bibtex	@ { jpr390801, journal = {Journal of Poultry Research}, issn = {1302-3209}, eissn = {2147-9003}, address = {avukçuluk Araştırma Enstitüsü Müdürlüğü Şehit Cem Ersever Caddesi 9/11 Gayret Mahallesi Yenimahalle/ANKARA}, publisher = {Tavukçuluk Araştırma Enstitüsü Müdürlüğü}, year = {2016}, volume = {13}, pages = {22 - 26}, doi = {}, title = {The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures}, key = {cite}, author = {Gezgin, Tuğba and Karakaya, Mustafa} }
APA	Gezgin, T , Karakaya, M . (2016). The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures . Journal of Poultry Research , 13 (1) , 22-26 . Retrieved from https://www.turkishpoultryscience.com/en/pub/issue/35232/390801
MLA	Gezgin, T , Karakaya, M . "The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures" . Journal of Poultry Research 13 (2016 ): 22-26 <https://www.turkishpoultryscience.com/en/pub/issue/35232/390801>
Chicago	Gezgin, T , Karakaya, M . "The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures". Journal of Poultry Research 13 (2016 ): 22-26
RIS	TY - JOUR T1 - The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures AU - Tuğba Gezgin , Mustafa Karakaya Y1 - 2016 PY - 2016 N1 - DO - T2 - Journal of Poultry Research JF - Journal JO - JOR SP - 22 EP - 26 VL - 13 IS - 1 SN - 1302-3209-2147-9003 M3 - UR - Y2 - 2020 ER -
EndNote	%0 Tavukçuluk Araştırma Dergisi The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures %A Tuğba Gezgin , Mustafa Karakaya %T The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures %D 2016 %J Journal of Poultry Research %P 1302-3209-2147-9003 %V 13 %N 1 %R %U
ISNAD	Gezgin, Tuğba , Karakaya, Mustafa . "The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures". Journal of Poultry Research 13 / 1 (May 2016): 22-26 .
AMA	Gezgin T , Karakaya M . The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures. JPS. 2016; 13(1): 22-26.
Vancouver	Gezgin T , Karakaya M . The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures. Journal of Poultry Research. 2016; 13(1): 22-26.