A.Q.  Sazili, Z.  Nizam, I.  Zulkifli, M.S.  Salwani, W. Zul  Edham, 
    Effects of Head-Only Electrical Stunning on the Physico-Chemical Characteristics 
  and Desmin Degradation of Broiler Breast Muscles at Different Time Postmortem,
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 14,
    2012,
    Pages 2409-2416,
    ISSN 1680-5593,
    javaa.2012.2409.2416,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.2409.2416)
    Abstract: The study aimed to determine physico-chemical characteristics and myofibrillar proteolysis of breast muscles from broiler chickens subjected to head only electrical stunning. Pectoralis major muscles were collected from un-stunned (N = 25) and electrically stunned (N = 25) chickens at a commercial poultry processing plant. All samples were analysed for pH, color values, shear force, cooking loss and desmin degradation at 0, 4 and 24 h postmortem. The head only electrical stunning had significantly improved cooking loss and lightness (L*) of the pectoralis major muscles. Besides, there was a tendency for the stunning regime employed in this experiment to cause more rapid degradation of desmin over the 24 h postmortem storage.
    Keywords: cooking loss;shear force;color;pH;Stunning;desmin;chicken