@article{MAKHILLJAVA201211143569,
    title = {Effects of Head-Only Electrical Stunning on the Physico-Chemical Characteristics 
  and Desmin Degradation of Broiler Breast Muscles at Different Time Postmortem},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {14},
    pages = {2409-2416},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.2409.2416},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.2409.2416},
    author = {A.Q.,Z.,I.,M.S. and},
    keywords = {cooking loss,shear force,color,pH,Stunning,desmin,chicken},
    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.}
    }