EFFECT OF ELECTRIC STUNNING OF CHICKENS ON MEAT COLOUR USING DEVICE CONSTRUCTED BY THE AUTHORS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 1
Abstract
The objective of the research project was to determine the effect of electric stunning of chickens using a device constructed by the authors on the colour of fresh meat and meat stored under the refrigeration conditions. The results of colour measurements showed lower values of L* parameter (ca. 60.5) and higher values of a* parameter (ca. 4.0) of the external surface of fresh and 72-h stored pectoralis major muscle originating from the chickens stunned using a device constructed by the authors compared to L* (ca. 62) and a* (ca. 3.3) parameters of the colour of pectoralis major muscle of chickens stunned using a device constructed by a Meyn company. The value of L* colour parameter of the external and internal surface of the pectoralis major muscle, as well as of the pectoralis minor muscle originating from the chickens stunned with the device constructed by the authors remained at a constant level (respectively, ca. 60; 59; and 57.5) throughout the entire storage period. Based on the results obtained, it was concluded that the colour of meat (both fresh and stored under the refrigeration conditions) of the chickens stunned using the device constructed by the authors was more favourable compared to the colour of meat of the chickens stunned using the device constructed by the Meyn company.
Authors and Affiliations
Ryszard Żywica, Dorota G. Charzyńska, Joanna K. Banach
Keywords
Related Articles
- EP ID EP157993
- DOI 10.15193/zntj/2011/74/052-067
- Views 51
- Downloads 0
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