TY  - JOUR
T1  - Effects of Head-Only Electrical Stunning on the Physico-Chemical Characteristics 
  and Desmin Degradation of Broiler Breast Muscles at Different Time Postmortem
AU - Sazili, A.Q. AU - Nizam, Z. AU - Zulkifli, I. AU - Salwani, M.S. AU - Edham, W. Zul 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 14
SP  - 2409
EP  - 2416
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.2409.2416
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.2409.2416
KW  - cooking loss
KW  -shear force
KW  -color
KW  -pH
KW  -Stunning
KW  -desmin
KW  -chicken
AB  - 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.
ER  -